Ingredients:

  • 1.5 lbs (680g) beef top round or sirloin, thinly sliced
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) smoked paprika (optional)
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) milk
  • 1 cup (120g) all-purpose flour
  • 2 cups (200g) plain breadcrumbs
  • 1/4 cup (30g) finely grated Parmesan cheese (optional)
  • Vegetable oil or canola oil, for frying
  • Lemon wedges, for serving

Instructions:

  1. Pound the beef cutlets to 1/4 inch thickness. Season with salt, pepper, garlic powder, and smoked paprika (if using).
  2. Place flour, beaten eggs with milk, and breadcrumbs (mixed with Parmesan, if using) in separate shallow dishes.
  3. Dip each cutlet in flour, then egg mixture, then breadcrumbs, pressing firmly to coat.
  4. Refrigerate the breaded cutlets for at least 30 minutes.
  5. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
  6. Carefully place cutlets in the hot oil, don't overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through for delicious milanesas.
  7. Remove milanesas from skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
  8. Serve immediately with lemon wedges.