Milanesa Steak Recipe Without Breadcrumbs
This Milanesa Steak Recipe Without Breadcrumbs features a crispy, golden coating made with crushed cornflakes instead of traditional breadcrumbs. Enjoy a flavorful, crunchy texture with every bite. A simple yet delicious meal perfect for any occasion.
4 Servings
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
To make this recipe gluten-free, substitute:
- All-purpose flour with gluten-free flour or cornstarch.
- Regular cornflakes with a certified gluten-free cornflake brand to ensure no cross-contamination.