Ingredients
Equipment
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
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!
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!