Julien Vilder’s Kitchen

South American style Milanese cutlet

Milanesa de carne with Chimichurri

Milanesa de carne, a South American classic with Italian and Austrian roots, breaded and fried beef cutlet served with chimichuri sauce. Milanesas are especially popular in Brazil, Uruguay and Argentina where there has been a significant Italian influence in their cuisine. Milanesa can be served “Napolitana” meaning topped with tomato sauce and shredded mozzarella cheese.

This super crunchy beef cutlet is the perfect easy meal to make on a weeknight. Using just a few simple ingredients it’s sure to be a hit. Crunchy fried beef and a tangy and slightly spicy herb sauce what more could you ask for. Leftover cutlets also make the best sandwiches the next day after reheating the cutlets in the air fryer or oven to restore their crunch.

⏰Prep Time: 1h ⏲️Cooktime: 15 min 🍽️Servings: 5

Ingredients:

For the Milanesas

• 2 cups of bread crumbs
• 5 beef cutlets (500g)
• 2 eggs
• 3 tbsp chopped parsley
• 2 cloves of garlic
• 1 tbsp yellow mustard
• 1 tsp salt
• 1 tsp black pepper
• Oil for frying

For the Chimichurri

• 1/2 cup chopped parsley
• 1/4 cup chopped cilantro
• 1/4 cup Extra Virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 red chilli (Fresno or red jalapeño)
• 2 cloves of garlic
• Salt
• Black pepper

Directions:

For the Chimichurri:

1. Finely chop the garlic and chilli.
2. In a bowl combine, finely chopped parsley, finely chopped cilantro, chilli, garlic, oregano, salt, black pepper, olive oil and red wine vinegar.
3. Mix well and set aside.

For the Milanesas:

1. Prepare a cutting board with a piece of baking paper on it.
2. One by one, place the cutlets and fold over the baking paper to ensure full coverage. Then with a mallet or rolling pin, flatten the cutlets out to about 2-3 mm. Repeat with all the cutlets
3. In a bowl crack two eggs and add the mustard, the salt and pepper, chopped parsley and crushed garlic cloves, add the meat and massage it to ensure to cover all of the met in the egg mixture. At this point you can mariante the meat for up to 12h.
4. Once you have marinated it at least 15 minutes, pour the bread crumbs in a sheet pan and season with salt and pepper.
5. Remove excess egg from the cutlet and dredge it in the bread crumbs, shake off the excess and set aside . repeat with all cutlets.
6. Heat a skillet on high heat with about 3cm of oil in the pan (1/2 inch). Once hot turn the heat to medium high cook the Milanesas one by one for about 1-2 minutes per side. Once cooked, drain on paper towel and a rack to avoid it going soggy.
7. Serve hot with Chimichurri and your favorite sides, enjoy.