Milanesa a la Uruguaya

Name: Milanesa a la Uruguaya
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 4 thin beef sirloin cutlets (200g each); 2 cups breadcrumbs; 3 eggs, beaten; 1 cup flour; Salt and pepper; Vegetable oil for frying; 4 fried eggs for topping; Lemon wedges

Milanesa a la Uruguaya (mee-lah-NEH-sah ah lah oo-roo-GWAH-yah)

Uruguayan Breaded Beef Cutlet

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 580 kcal

A massive, hand-pounded beef cutlet coated in seasoned breadcrumbs and fried to a shattering golden crisp, served draped over the edge of the plate with a fried egg on top and a mound of creamy mashed potatoes.

Nutrition & Info

Protein 38.0g

Carbs 35.0g

Fat 32.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ eggs ⚠ gluten ⚠ wheat

Equipment Needed

meat mallet deep skillet tongs

Presentation Guide

Vessel: large oval plate

Garnishes: fried egg, lemon wedge

Accompaniments: mashed potatoes, mixed salad

Ingredients

4 thin beef sirloin cutlets (200g each)
2 cups breadcrumbs
3 eggs, beaten
1 cup flour
Salt and pepper
Vegetable oil for frying
4 fried eggs for topping
Lemon wedges

Instructions

1
Pound beef cutlets thin with a mallet between plastic wrap.
2
Season flour with salt and pepper. Set up breading station: flour, beaten eggs, breadcrumbs.
3
Dredge each cutlet in flour, dip in egg, coat generously in breadcrumbs.
4
Fry in hot oil (180C) until deep golden on both sides, about 3 minutes per side.
5
Drain on paper towels. Top each with a fried egg.
6
Serve immediately with lemon wedges and mashed potatoes.

💡

Did You Know?

Uruguayan milanesas are famously enormous — they often hang over the plate edges, and restaurants compete for the title of the largest milanesa.

Chef's Notes

Equipment Tips

meat mallet
deep skillet
tongs

Garnishing

fried egg, lemon wedge

Accompaniments

mashed potatoes, mixed salad

The Story Behind Milanesa a la Uruguaya

Brought by Italian immigrants in the late 1800s, the milanesa became thoroughly Uruguayan through its supersized portions and the tradition of topping it with a fried egg. Every family has their own recipe, and it remains one of the most ordered dishes in Uruguayan restaurants.

🕐 Traditionally enjoyed lunch or dinner, everyday comfort food 📜 Origins: Italian immigrant influence, late 19th century

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