Milanesa
Argentinian breaded beef cutlet — pounded thin, coated in garlic-parsley crumbs, and pan-fried golden. A weeknight staple loved across South America.
🔗 Recipe adapted from TheMealDB
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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🍷 Perfect Pairings
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