Name: Mild Montevideo Milanesa Plate with Lemon Wedges
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 (150g each) beef or chicken cutlets; 100 g plain breadcrumbs; 2 large eggs; 50 g all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; to taste Salt and pepper; 100 ml (for frying) vegetable oil; 2 (cut into wedges) fresh lemons; for garnish Chopped parsley (optional); (e.g. lettuce, tomatoes, cucumbers) Simple side salad (optional); Crispy potato wedges (optional)

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Mild Montevideo Milanesa Plate with Lemon Wedges

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Welcome to Montevideo! This delightful Milanesa Plate is a staple in Uruguayan cuisine, showcasing a tender, breaded meat cutlet served with bright lemon wedges. Enjoy it the way the locals do, paired with simple sides that complement its flavors. Feel free to experiment with the seasoning and serve it with your favorite accompaniments, whether that’s a fresh salad or crispy potatoes. Let's dive in and experience the charm of Montevideo right in your kitchen!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: South America

Cuisine: Uruguayan

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

4 (150g each) beef or chicken cutlets
100 g plain breadcrumbs
2 large eggs
50 g all-purpose flour
1 tsp garlic powder
1 tsp onion powder
to taste Salt and pepper
100 ml (for frying) vegetable oil
2 (cut into wedges) fresh lemons
for garnish Chopped parsley optional
(e.g. lettuce, tomatoes, cucumbers) Simple side salad optional
Crispy potato wedges optional

Equipment

Deep frying pan or pot
Mixing bowls
Meat mallet or rolling pin
Plate for breadcrumbs
Tongs

Method

Begin by placing the cutlets between two pieces of plastic wrap and gently pound them with a meat mallet until they are about 0.5 cm thick. This will help tenderize the meat.
Set up a breading station: one bowl for flour (seasoned with salt and pepper), one for beaten eggs, and one for the breadcrumbs mixed with garlic powder and onion powder.
Dredge each cutlet in flour, shaking off the excess, then dip in the egg, and finally coat thoroughly with the breadcrumbs.
Heat the vegetable oil in a frying pan over medium heat (around 180°C / 350°F).
Once the oil is hot, carefully place the breaded cutlets into the pan, cooking them in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
Remove the cooked cutlets and place them on a paper towel-lined plate to absorb any excess oil. Allow them to rest for about 5 minutes.
Plate the milanesas and serve with fresh lemon wedges on the side. Garnish with parsley if desired.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSodium: 350mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2.5mg

Notes

Feel free to switch up the protein in this recipe—pork or turkey can also work beautifully!
If you're short on time, you can use store-bought breadcrumbs or even crushed crackers for a twist.
If you have leftovers, they reheat well in a skillet for a few minutes to retain their crispiness.
Enjoy this dish with friends and family for a true taste of Uruguayan hospitality!

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Mild Montevideo Milanesa Plate with Lemon Wedges