Entree: Paraguay – National Cuisine – Milanesa de Carne (Breaded beef cutlet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 4 beef cutlets, approx. 6 oz (170 g) each (total ~1.5 lb / 680 g), top round or sirloin, pounded thin (about 1/4 inch / 6 mm)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 2 tbsp (30 ml) whole milk
- 2 cups (200 g) plain breadcrumbs
- 1 tsp (5 g) garlic powder (or 1 clove garlic, minced)
- 1 tsp (5 g) dried parsley (or 2 tbsp / 8 g fresh parsley, chopped)
- 1 1/2 tsp (7.5 g) fine salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (360 ml) vegetable oil (for shallow frying), or as needed
- Lemon wedges, for serving
- Optional: chopped fresh parsley for garnish

Instructions

1. If not already sliced, cut the beef into 4 thin cutlets and place each between plastic wrap; pound gently with a meat mallet to about 1/4 inch (6 mm) thickness. Season both sides with half the salt (about 3/4 tsp) and the black pepper.
2. Set up a breading station: one shallow dish with flour, one with the eggs beaten with milk and remaining salt, garlic powder, and parsley, and one with the breadcrumbs. Dredge each cutlet in flour, shaking off excess; dip into the egg mixture; then press into breadcrumbs until well coated. Place on a tray and let rest 5–10 minutes to help the crust adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the breaded cutlets in batches, 3–4 minutes per side, until golden brown and cooked through. Adjust heat to prevent burning; add more oil if needed between batches.
4. Transfer cooked milanesas to a wire rack or paper towel-lined plate to drain briefly. Serve immediately with lemon wedges and a simple salad, boiled mandioca, or white rice; garnish with chopped parsley if desired.