This Milanesa Steak Recipe Without Breadcrumbs swaps traditional coating for crushed cornflakes, giving it an ultra-crispy, golden crunch!
Ever bite into something so crispy and delicious that you instantly know it’s a game-changer? That’s exactly what happened the first time I made Milanesa steak without breadcrumbs. I had everything ready to go—thinly sliced steak, eggs, and my usual seasonings—but when I went to grab the breadcrumbs? Gone. Vanished. Probably used up for some late-night kitchen experiment I had already forgotten about.
At that moment, I had two options: scrap the whole meal (not happening) or get a little creative. And that’s when I spotted a half-empty box of cornflakes in the pantry. It felt kind of like a crazy idea, but I crushed them up, coated my steaks, and hoped for the best.
Spoiler alert: It was the best accidental recipe upgrade ever. The cornflakes added an unexpected crunch, making the Milanesa extra crispy, but without the heavy breadcrumb coating. And the best part? It stays super light and airy while still packing in that classic golden-brown crunch.
If you’ve never tried Milanesa steak without breadcrumbs, this is your sign. Let’s make it happen!
Why You’ll Love This Milanesa Steak Recipe Without Breadcrumbs?
- Extra crispy, no breadcrumbs needed – Cornflakes add a light, flaky crunch.
- Perfect for gluten-free eaters – Just use GF flour and cornflakes!
- Super quick & easy – From prep to plate in just 35 minutes.
- Great with chicken or beef – Choose your favorite protein!
- Tastes amazing with a squeeze of lemon – Bright, fresh, and absolutely delicious.
Ingredient Notes:
Simple ingredients, big flavor. You probably have most of these in your kitchen already.
Key Ingredients
- Beef or Chicken Cutlets – Thinly sliced for quick cooking.
- Flour – Helps the egg stick to the meat.
- Eggs – The glue that holds the crispy coating in place.
- Crushed Cornflakes – The real star of this recipe—ultra-crispy and light.
- Olive Oil – Gives the cutlets a golden, crunchy exterior.
- Salt & Pepper – Just a pinch makes all the difference.
- Lemon Wedges & Fresh Parsley – The finishing touch for fresh, bright flavor.
How To Make Milanesa Steak Recipe Without Breadcrumbs?
Step 1: Get Everything Ready
Start by seasoning both sides of your beef or chicken cutlets with salt and pepper. Trust me, even a little seasoning before coating makes a huge difference in flavor.
Now, set up a dredging station:
- Plate 1: Flour
- Bowl 2: Beaten eggs
- Plate 3: Crushed cornflakes
Step 2: Coat the Cutlets
Take each cutlet and dredge it in the flour, shaking off the excess. Then, dip it into the egg, making sure it’s fully coated.
Finally, press the cutlet into the crushed cornflakes, coating both sides evenly. The more you press, the crispier the crust will be—so don’t be shy!
Step 3: Pan-Fry to Perfection
Heat four tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the cutlets.
Want To Save This Recipe?
Cook for 4-5 minutes per side, or until the crust is golden brown and perfectly crispy. Flip gently to keep the coating intact!
Step 4: Serve & Enjoy
Once cooked, transfer the cutlets onto a paper towel-lined plate to absorb excess oil.
Serve hot with a squeeze of lemon and a sprinkle of fresh parsley. The citrusy kick takes this dish over the top!
Storage Options:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze uncooked, breaded cutlets for up to 3 months. Thaw in the fridge before cooking.
- Reheat: Pop them in the oven or
air fryer at 375°F to crisp them back up.
Variations and Substitutions:
Want to make it your own? Here are a few easy ways to switch it up:
- Gluten-Free Option – Swap flour and cornflakes for gluten-free versions.
- Try a Different Protein – Beef and chicken work great, but pork or turkey cutlets are delicious too.
- Add More Seasoning – Garlic powder, smoked paprika, or even a little cayenne for heat.
- Use an
Air Fryer – Air fry at 375°F for 10-12 minutes, flipping halfway.
What to Serve with Milanesa Steak Recipe Without Breadcrumbs?
Milanesa is super versatile—it works for lunch, dinner, or even a fancy sandwich. Here are some perfect pairings:
- Classic Side Salad – A fresh, crisp salad balances the crispy cutlet.
- Creamy Mashed Potatoes – Because who doesn’t love steak and mashed potatoes?
- Rice & Beans – A hearty, comforting side.
- Fried Plantains – The perfect sweet-and-savory combo.
- Eggs & Toast – Try it for breakfast—you’ll thank me later!
Frequently Asked Questions:
Can I bake this instead of frying?
Yes! Bake at 400°F for 20 minutes, flipping halfway through. Drizzle lightly with olive oil for crispiness.
Can I make this ahead of time?
Definitely! Bread the cutlets ahead of time and store them in the fridge for up to 24 hours before frying.
How do I keep the coating from falling off?
Make sure to press the cornflakes firmly onto the cutlet and let it rest for 5 minutes before frying.
You NEED to Try This Milanesa Steak Recipe!
This Milanesa Steak Recipe Without Breadcrumbs is crispy, flavorful, and ridiculously easy to make. Whether you’re looking for a fun twist on a classic or just need a quick dinner that’ll impress everyone, this recipe is a must-try.
So, are you making it with beef or chicken first? Let me know in the comments—I can’t wait to hear how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Milanesa Steak Recipe Without Breadcrumbs
Ingredients
- 4 beef or chicken cutlets thinly sliced
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup crushed cornflakes
- 4 tablespoons olive oil
- Lemon wedges for serving
- Fresh parsley finely chopped for garnish
Instructions
Prepare the Ingredients
- Begin by seasoning both sides of the beef or chicken cutlets with salt and black pepper. This step enhances the flavor and ensures that the seasoning penetrates the meat.
- Prepare three shallow dishes:First dish: Spread the flour evenly.Second dish: Beat the eggs until smooth.Third dish: Place the crushed cornflakes, ensuring they are finely crumbled for even coating.
Coat the Cutlets
- Dredge each cutlet in the flour, ensuring both sides are lightly coated. Shake off excess flour.
- Next, dip the cutlet into the beaten eggs, coating it completely. Allow any excess egg to drip off.
- Finally, press the cutlet into the crushed cornflakes, ensuring a firm and even coating on both sides. Pressing firmly will help the coating adhere better and create a crispy texture.
Cook the Milanesa
- Heat four tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated cutlets in the pan.
- Cook for 4-5 minutes per side, or until the exterior is golden brown and crisp. Use tongs to carefully flip the cutlets, ensuring the coating remains intact.
Rest & Serve
- Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
- Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side. The citrus adds a refreshing contrast to the crispy texture.
Notes
- All-purpose flour with gluten-free flour or cornstarch.
- Regular cornflakes with a certified gluten-free cornflake brand to ensure no cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
