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Loading...A classic Uruguayan dish of thin beef cutlets pounded, breaded in herbed breadcrumbs, and pan-fried until deep golden brown. It's traditionally served crowned with a sunny-side-up egg and a generous drizzle of fresh chimichurri, with a squeeze of lemon to cut through the richness.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 cutlets
Nutrition Facts
Per serving (estimated)
- 615 kcalCalories
- 34 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 3 gSugar
- 38 gProtein
- 780 mgSodium
- 610 mgPotassium
- 120 mgCalcium
- 5 mgIron
- 14 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the cutlets
- 4 thin beef top-round steaks (about 4 oz / 115 g each)
- 1 cup plain dried breadcrumbs
- 1/2 cup fresh parsley, finely chopped
- 2 large eggs
- 1/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup vegetable oil, for frying
For serving
- 4 large eggs
- 1/2 cup homemade chimichurri sauce
- 1 lemon, cut into 8 wedges
- 2 cups cooked white rice or shoestring fries
- Crushed red pepper, optional
Directions
- Place each steak between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness; season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: flour in the first, eggs whisked with milk in the second, and breadcrumbs mixed with parsley in the third.
- Dredge each cutlet in flour, shaking off excess, then dip fully in the egg wash, and press firmly into the breadcrumb mixture so the coating adheres evenly; transfer to a wire rack.
- Heat the oil in a large heavy skillet over medium-high until it shimmers and reaches about 350°F (a breadcrumb sizzles immediately when dropped in).
- Fry the cutlets one or two at a time for about 2 to 3 minutes per side, until deeply golden and crisp; transfer to a paper-towel-lined plate and keep warm.
- In a separate nonstick skillet, fry the remaining 4 eggs sunny-side up in a little oil until the whites are set and the yolks remain runny.
- Place each breaded cutlet on a warmed plate, top with a fried egg, spoon chimichurri generously over and around, and arrange lemon wedges alongside.
- Serve immediately with white rice or shoestring fries to soak up the pan juices.
Cook’s Notes
- Ask the butcher for 'milanesa-cut' or 'milano' beef; very thin cuts (about 1/4-inch) are essential for a tender result.
- Press the breadcrumbs firmly so they form a sturdy crust that won't lift off during frying.
- Make chimichurri at least 1 hour ahead to let the flavors meld; it keeps for a week in the fridge.
- Fry in batches and never crowd the pan or the oil temperature will drop and the cutlets will turn greasy.
- For extra-crispy cutlets, let the breaded steaks rest on a rack for 10 minutes before frying.
