Milanesa
A thin, golden cutlet fried until it shatters under your fork is Argentina's answer to weeknight dinner. Milanesa relies on a simple technique: pounding meat thin so it cooks through in seconds, then breading with panko and fresh parsley for color and herbaceous bite. The method appears across Latin America with regional shifts, but the Argentine version favors beef and a squeeze of lemon, making it both economical and elegant enough for the family table.
Instructions
Season the Cutlets: Salt and pepper the cutlets.
Bread the Cutlets: Dip each cutlet in egg, then coat with a mixture of breadcrumbs, parsley, and garlic.
Fry: Heat oil in a large pan over medium heat.
Fry the cutlets until golden and cooked through, about 3-4 minutes per side.
Serve: Serve hot with lemon wedges or a side salad.
Pro Tips: For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.
Gently pound the cutlets to an even thickness for uniform cooking..
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