Milanesa (Argentine Breaded Cutlet)
Thin-pounded meat in a garlicky, parsley-flecked breadcrumb crust, shallow-fried until crisp — Argentina's beloved cutlet. The most-loved version, napolitana, is topped with tomato sauce, ham, and melted cheese, served with fries or rice for a hearty meal.
Ingredients
- Milanesa
- Beef · pounded thin, or chicken breast, about 500g4 slices
- Eggs2
- Breadcrumbs2 cups
- Minced garlic2 cloves
- Parsley · chopped2 tbsp
- Salt & pepper · to taste
- Oil · for frying, generous
- Napolitana topping
- Tomato sauce · or tomato slices0.5 cup
- Ham4 slices
- Mozzarella · sliced/grated1 cup
- Oregano · to taste
Steps
- ⏲ 5 min
Pound the meat thin between sheets of plastic wrap and season with salt and pepper.
- ⏲ 2 min
Beat the eggs with the garlic, parsley, and salt. Spread the breadcrumbs on a plate.
- ⏲ 5 min
Dip the meat in the egg, then press it firmly into the breadcrumbs to coat both sides.
- ⏲ 8 min
Shallow-fry in plenty of oil over medium-high heat until golden and crisp on both sides, then drain.
- ⏲ 5 min
Napolitana: spread the milanesa with tomato sauce, top with ham and mozzarella, and melt the cheese under the broiler or in the oven.
Sprinkle with oregano and serve with fries or rice and lemon.
Tips & Variations
Variations
- Milanesa napolitana: Topped with tomato, ham, and cheese (pictured).
- A caballo: Crown it with a fried egg.
- Chicken milanesa: Use chicken breast for a lighter version.
- Sandwich: Tuck it into bread for a milanesa sandwich.
Tips
- Pound the meat thin so it cooks fast and stays tender.
- Press the breadcrumbs on firmly so the coating doesn't peel while frying.
- Use plenty of oil over medium-high heat — too little turns it soggy, too hot burns the crust.
- Mixing garlic and parsley into the egg gives it real flavor.
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