Milanesa

Milanesa is a thin veal cutlet coated in garlicky parsley egg, breaded, and fried until crisp and golden. The inside stays tender and juicy, while a squeeze of fresh lemon cuts through the richness and brightens every bite.

Nutrition · per serving

665kcal

42gProtein

39gCarbs

37gFat

2gFiber

2 servings

Ingredients

10 items

Meat

veal escalopes2 pieces, about 150 g each

fine salt4 g

black pepper1 g

lemon1 whole

Breading

plain flour60 g

eggs2 medium

garlic2 cloves, finely grated

flat-leaf parsley10 g, finely chopped

breadcrumbs100 g

For frying

neutral oil250 ml

Tips

•For a more traditional home-style result, ask your butcher for very thin veal cutlets or top round beef pounded thin.
•Use fine, dry breadcrumbs for the most even crust; coarse crumbs make a rougher, thicker coating.
•Milanesa is often served with mashed potatoes, a simple salad, or topped with a fried egg for a classic variation.

Steps

1
Pat the veal escalopes dry. If needed, place them between sheets of baking paper and gently pound to an even thickness of about 5 mm so they cook quickly and evenly. Season both sides with the fine salt and black pepper, and cut the lemon into wedges for serving.
2 pieces, about 150 g each veal escalopes4 g fine salt1 g black pepper1 whole lemon
2
Set up a breading station with three shallow plates: put the plain flour in the first; beat the eggs with the finely grated garlic and finely chopped flat-leaf parsley in the second; put the breadcrumbs in the third. Mixing the garlic and parsley into the egg helps them adhere evenly to the meat.
60 g plain flour2 medium eggs2 cloves, finely grated garlic10 g, finely chopped flat-leaf parsley100 g breadcrumbs
3
Coat each escalope first in flour, shaking off the excess, then dip into the egg mixture, and finally press into the breadcrumbs until fully coated. Press the crumbs on firmly so the crust stays attached during frying.
2 pieces, about 150 g each veal escalopes60 g plain flour2 medium eggs2 cloves, finely grated garlic10 g, finely chopped flat-leaf parsley100 g breadcrumbs
4
Heat the neutral oil in a wide frying pan over medium-high heat until it reaches about 170-175 C. The oil should be deep enough to come at least halfway up the sides of the milanesas. If you drop in a breadcrumb, it should sizzle immediately without burning.
250 ml neutral oil
5
Fry the breaded escalopes one at a time or both if the pan is large enough, for 2-3 minutes per side, until deep golden brown and crisp. Do not overcrowd the pan or the coating will absorb oil and soften. The veal should be just cooked through.
2 pieces, about 150 g each veal escalopes250 ml neutral oil
6
Transfer the milanesas to a rack or paper towel for 2 minutes to drain and keep the crust crisp. Serve immediately with the lemon wedges for squeezing over at the table.
1 whole lemon

Origin & History

Milanesa in Argentina descends from the Italian cotoletta alla milanese, brought by Italian immigrants and adapted into a beloved everyday staple. Over time it became one of the country's most iconic home-cooked dishes, commonly made with beef or veal and served in homes, bodegones, and sandwich shops.

argentinian veal fried classic beginner cutlet

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Pat the veal escalopes dry. If needed, place them between sheets of baking paper and gently pound to an even thickness of about 5 mm so they cook quickly and evenly. Season both sides with the fine salt and black pepper, and cut the lemon into wedges for serving.

2 pieces, about 150 g each veal escalopes4 g fine salt1 g black pepper1 whole lemon

Set up a breading station with three shallow plates: put the plain flour in the first; beat the eggs with the finely grated garlic and finely chopped flat-leaf parsley in the second; put the breadcrumbs in the third. Mixing the garlic and parsley into the egg helps them adhere evenly to the meat.

60 g plain flour2 medium eggs2 cloves, finely grated garlic10 g, finely chopped flat-leaf parsley100 g breadcrumbs

Coat each escalope first in flour, shaking off the excess, then dip into the egg mixture, and finally press into the breadcrumbs until fully coated. Press the crumbs on firmly so the crust stays attached during frying.

2 pieces, about 150 g each veal escalopes60 g plain flour2 medium eggs2 cloves, finely grated garlic10 g, finely chopped flat-leaf parsley100 g breadcrumbs

Heat the neutral oil in a wide frying pan over medium-high heat until it reaches about 170-175 C. The oil should be deep enough to come at least halfway up the sides of the milanesas. If you drop in a breadcrumb, it should sizzle immediately without burning.

250 ml neutral oil

Fry the breaded escalopes one at a time or both if the pan is large enough, for 2-3 minutes per side, until deep golden brown and crisp. Do not overcrowd the pan or the coating will absorb oil and soften. The veal should be just cooked through.

2 pieces, about 150 g each veal escalopes250 ml neutral oil

Transfer the milanesas to a rack or paper towel for 2 minutes to drain and keep the crust crisp. Serve immediately with the lemon wedges for squeezing over at the table.

1 whole lemon

Origin & History