Thinly pounded beef cutlets coated in seasoned breadcrumbs and fried until golden and crunchy — Paraguay's everyday lunch staple served with mandioca and salad.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large oval plate
Garnishes: lemon wedges, parsley
Accompaniments: boiled mandioca, green salad, rice
Instructions
-
1
Pound beef between plastic wrap to 5mm thickness.
-
2
Mix breadcrumbs with garlic, parsley, oregano, salt, and pepper.
-
3
Dredge each cutlet in flour, dip in beaten egg, then press into seasoned breadcrumbs.
-
4
Heat oil in a large skillet. Fry cutlets 3-4 min per side until deep golden and crispy.
-
5
Drain on paper towels.
-
6
Serve with lemon wedges, mandioca, and fresh salad.
Did You Know?
In Paraguay, the size of a milanesa is a point of pride — the best ones hang over the edges of the plate.
Chef's Notes
Equipment Tips
- meat mallet
- shallow bowls
- frying pan
Garnishing
lemon wedges, parsley
Accompaniments
boiled mandioca, green salad, rice
The Story Behind Milanesa de Carne
Milanesa arrived in South America through Italian immigration in the 19th century and was enthusiastically adopted across the Southern Cone. In Paraguay, it became the quintessential everyday lunch, typically served with boiled mandioca (cassava) rather than the French fries preferred in Argentina. The Paraguayan version is generously seasoned with garlic and parsley, reflecting local flavor preferences.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!