Milanesa — Argentine Breaded Cutlet
Argentina's beloved breaded cutlet and the ultimate comfort food: thin slices of beef marinated in garlic, parsley and egg, breaded and fried until shatteringly crisp and golden. Brought by Italian immigrants and adopted as a national obsession, milanesa is eaten with lemon and fries, in a sandwich, or smothered in tomato sauce, ham and melted cheese as the legendary milanesa napolitana.
Pound thin slices of beef (nalga/topside) until even and tender. Marinate them in beaten egg with minced garlic, chopped parsley, salt and pepper for an hour for flavour. Dredge each in fine breadcrumbs, pressing firmly so they're well coated (double-bread for extra crunch), then shallow-fry in hot oil until deep golden and crisp on both sides. Drain and serve with lemon wedges and fries — or top with tomato sauce, ham and mozzarella and melt for milanesa napolitana.
- Pound the beef thin and even so it cooks fast and stays tender.
- Marinate in egg with garlic and parsley — that seasoning in the egg is the Argentine signature.
- Press the breadcrumbs on firmly and fry in properly hot oil so the crust is crisp, not greasy.
Equipment
- Meat mallet
- Shallow bowls (egg, crumbs)
- Frying pan
מצרכים
Cutlets
- 600 g thin beef slices (topside/nalga), pounded
- 3 eggs, beaten
- 3 garlic cloves, minced; handful parsley, chopped
- Salt, pepper
Breading & frying
- 200 g fine dried breadcrumbs
- Neutral oil, for shallow frying
- Lemon wedges, to serve
Napolitana (optional)
- Tomato sauce; sliced ham; mozzarella
אופן ההכנה
- שלב01
Pound the beef slices between sheets of plastic until thin and even — this tenderises them and helps them cook quickly and evenly.
- שלב02
Beat the eggs with the minced garlic, chopped parsley, salt and pepper. Submerge the beef slices and marinate in the fridge for an hour (or overnight) — the seasoned egg flavours the meat.
- שלב03
Lift each slice from the egg, letting excess drip, and press firmly into the breadcrumbs to coat both sides well. For extra crunch, dip back in egg and crumb again (double-breaded).
- שלב04
Heat a good layer of oil until hot. Shallow-fry the milanesas, not crowding the pan, until deep golden and crisp underneath, then flip and crisp the other side, 2–3 minutes a side. Drain on paper.
- שלב05
Serve hot with lemon wedges and fries or a salad. For milanesa napolitana, top each with tomato sauce, a slice of ham and mozzarella and grill/bake briefly until the cheese melts.
Make ahead
Bread the milanesas ahead and refrigerate, or freeze them uncooked (a common Argentine freezer staple) and fry straight from frozen. The egg marinade can be done the night before. Fry fresh to serve so the crust is crisp; the napolitana toppings can be added at the end.
Storage
Best hot and crisp from the pan. Leftovers keep 2 days and re-crisp well in a hot oven or air fryer (not the microwave, which softens the crust). Breaded uncooked milanesas freeze excellently — freeze in a single layer, then bag, and fry from frozen (great to have on hand).
Variations
Milanesa napolitana
Topped with tomato sauce, ham and melted mozzarella — the iconic Argentine version (invented in Buenos Aires).
Milanesa de pollo
Use chicken breast instead of beef for milanesa de pollo.
Sándwich de milanesa
Pile a milanesa in crusty bread with lettuce, tomato and mayo for the beloved sandwich.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
שאלות נפוצות
What cut of beef is best for milanesa?
A lean, tender cut sliced thin — in Argentina, nalga (topside/round) is classic, but any lean steak sliced thin and pounded works. The key is pounding it thin and even so it cooks quickly and stays tender. Thin slices also crisp up better. Chicken breast is used for milanesa de pollo.
What makes Argentine milanesa different from schnitzel?
They're close cousins (milanesa came from Italian immigrants, related to cotoletta and schnitzel), but the Argentine signature is marinating the meat in beaten egg seasoned with garlic and parsley before breading, which flavours it through. And the famous milanesa napolitana — topped with tomato, ham and melted cheese — is a distinctly Argentine creation.
How do I keep the breading from falling off?
Pat the meat, coat it well in the seasoned egg, then press the breadcrumbs on firmly so they adhere. Let the breaded cutlets rest a few minutes (or chill) before frying to help the coating set. Fry in properly hot oil without moving them too soon, and don't crowd the pan — that keeps the crust intact and crisp.
What is milanesa napolitana?
A milanesa topped with tomato sauce, a slice of ham and melted mozzarella, baked or grilled until the cheese bubbles — an Argentine icon supposedly invented at a Buenos Aires restaurant called Nápoli (hence the name, not actually from Naples). It's hearty, cheesy comfort food, usually served with fries.
Can I freeze milanesas?
Yes — breaded, uncooked milanesas freeze beautifully and are a staple of Argentine home freezers. Freeze them in a single layer until solid so they don't stick, then bag. Fry them straight from frozen (no thawing) for a fast meal. Cooked milanesas are best fresh but can be re-crisped in a hot oven.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.