Ingredients
Equipment
Method
- Begin by placing the beef fillets between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/2 cm thickness for even cooking. Season both sides with salt and pepper.
- Set up your breading station. In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, mix together the breadcrumbs, grated Parmesan cheese (if using), garlic powder, paprika, and a pinch of salt.
- Dip each pounded beef fillet first into the flour, shaking off the excess, then into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a frying pan over medium heat. Once hot, add the breaded fillets (you may need to do this in batches) and cook for about 3-4 minutes on each side or until golden brown and cooked through. Use tongs to flip carefully.
- Once cooked, remove the Milanesa from the oil and place on a plate lined with paper towels to absorb excess oil. Allow to rest for about 5 minutes.
- Serve the Milanesa hot with lemon wedges and any preferred sides such as salad or fries. Garnish with fresh parsley if desired.
Nutrition
Notes
Chef's Tip: If you're looking for a lighter option, feel free to use chicken fillets or eggplant for a vegetarian version! Fresh herbs can also be added to the breadcrumb mix for an aromatic twist. Store any leftovers in an airtight container in the refrigerator for up to three days, and reheat in the oven to maintain crispiness. Enjoy your culinary adventure in the comfort of your home with this delightful Uruguayan dish!