Argentine
Milanesa
Thin garlic-and-parsley beef cutlets in a crisp, deeply golden crumb, served hot with bright lemon wedges.
4 servings · 30 minutes prep · 20 minutes cook
Ingredients
Beef
- 1½ lb, Boneless steaks, cut across the grain into 8 equal cutlets.
- 1½ tsp, Diamond Crystal kosher salt, for seasoning the beef.
- ¾ tsp, Freshly ground, for seasoning the beef.
Egg bath and breading
- 3 large eggs, about 5⅓ oz without shells, Use large eggs.
- 2 tbsp, Whisk into the egg bath.
- 3 medium cloves, about ⅓ oz, Finely grated or minced to a paste.
- 3 tbsp, Use flat-leaf parsley, finely chopped.
- ½ tsp, Diamond Crystal kosher salt, for the egg bath.
- ¼ tsp, Freshly ground, for the egg bath.
- 2½ cups, Use fine, plain dry breadcrumbs.
Frying and service
- 2½ cups, about 19½ oz, For shallow-frying.
- 2 medium lemons, about 8½ oz total, Cut into wedges.
Directions
Pound and season the beef
- On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to trim away any exterior silver skin or thick seams of fat from the beef top round. Place one cutlet between two sheets of {{tool:plastic-wrap}} and pound from the center outward with the flat face of a {{tool:meat-mallet}} until evenly ⅛ inch thick. Repeat with the remaining cutlets, taking care not to tear the edges.
- Arrange the cutlets in a single layer. Season both sides evenly with 1½ tsp kosher salt and ¾ tsp black pepper, then let stand for 10 minutes while preparing the breading station.
Bread and rest
- In a wide, shallow {{tool:mixing-bowl}}, use a {{tool:whisk}} to combine the egg, 2 tbsp water, garlic cloves, parsley, the remaining ½ tsp kosher salt, and the remaining ¼ tsp black pepper until the whites are completely broken up and the seasonings are evenly suspended. Spread the fine dry breadcrumbs in a separate wide dish.
- Dip one cutlet in the egg mixture and turn to coat completely. Let the excess drip into the bowl for several seconds, then lay the cutlet in the breadcrumbs. Cover the top with crumbs, press firmly with the flats of your hands, turn, and press again until both sides and edges are evenly coated. Shake off loose crumbs and repeat with the remaining cutlets.
- Arrange the breaded cutlets in a single layer on a {{tool:sheet-pan}} lined with {{tool:parchment-paper}} and refrigerate uncovered for 30 minutes. Discard any egg mixture and breadcrumbs that contacted the raw beef.
Shallow-fry
- Set a {{tool:wire-rack}} over a second rimmed {{tool:sheet-pan}} beside the stove. Pour the sunflower oil into a 12-inch {{tool:heavy-skillet}} to a depth of about ¼ inch. Heat over medium-high heat to 350°F, checking with a {{tool:deep-fry-thermometer}}; a few breadcrumbs should sizzle vigorously on contact without immediately burning.
- Using {{tool:tongs}}, lower two cutlets into the oil away from you, leaving space between them. Fry for 1½–2 minutes until the underside is crisp and deep golden. Turn and fry the second side for 1–2 minutes. The coating should be evenly browned and the thin beef firm at the center; for a decisive safety check, insert an {{tool:instant-read-thermometer}} horizontally into the meat and confirm it registers 145°F.
- Transfer the milanesas to the rack and rest for at least 3 minutes without draining them on paper towels. Return the oil to 350°F between batches, skim out dark crumbs as needed, and fry the remaining cutlets. Reduce the heat slightly if the coating darkens before the meat cooks through; if the coating remains pale and absorbs oil, let the oil recover before continuing.
Serve
- Serve the milanesas immediately with the lemon wedges for squeezing over the crisp crust.
