Breaded and fried thin-cut meat cutlets
Thin-pounded beef or chicken cutlets, breaded and pan-fried until golden. A staple of Uruguayan home cooking, served with lemon, fresh salad, or tucked into a sandwich.
Serves 4
Place meat between plastic wrap and pound thin with a meat mallet until about 1/4 inch thick.
Put flour in one bowl, beaten eggs in another, and bread crumbs in a third.
Coat each cutlet in flour, then egg, then bread crumbs. Pat gently so coating adheres.
Heat oil in large skillet over medium-high heat. Fry cutlets 3-4 minutes per side until golden brown.
Drain on paper towels. Serve immediately with lemon wedges.
Pound meat very thin for tender, quick-cooking cutlets
Keep oil at right temperature – not too hot
Fresh bread crumbs work better than panko for texture
Make milanesas sandwich with ham and cheese
Serve with crispy vegetables
Top with fried egg for extra richness
Best served immediately. Leftovers can be eaten cold
Milanesas are eaten throughout Latin America but are a basic Uruguayan staple, often the comfort food of choice.
You can spray with oil and bake at 200°C for 10-12 minutes, but they won't get as crispy.
About 1/4 inch thick is ideal – thin enough to cook quickly but not so thin it tears.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes