These are my easy Beef Cutlets that absolutely need to make their way into your weekly dinner rotation! These were such a classic growing up in an italian household; my Nonna would make these all the time and I am so happy I learned how to make them! I have heard this dish referred to as Beef Milanese many times but growing up we always called this dish Beef Cotoletta. From what I have read online it says that beef Milanese originated in Argentina, and then was brought to South America by Italian immigrants in the late 1800’s. If you called these something different in your house, be sure to let me know in the comments!

These cutlets are a pretty easy dish to make and they are kid-approved here at my house, so that’s definitely a win-win. They are crispy on the outside and incredibly tender on the inside (I will explain later on how to tenderize the meat) and they go with just about anything as a side-dish.

If you are familiar with making fried chicken cutlets you will have no issue making this recipe to perfection. It’s a very similar process with the breading and frying; but if you haven’t, don’t stress its easy and I will walk you through the steps to ensure you get it right!

What is beef Milanese?

Well, everything I have read online states that it may have originated in Argentina, and then was brought to South America by Italian immigrants in the late 1800’s. But if you ask my Nonna, it’s from Italy. You know how it goes LOL.

Ingredients

For the exact detailed measurements and ingredients, scroll to the bottom to review my recipe card.

• Oil for frying: I always use a canola oil or vegetable oil. Olive oil won’t work because it has a lower smoke point.
• Beef: I usually buy the beef that says ‘minute steaks‘ and they are often the cheapest ones you will find at the grocery store. You can also use top round steaks, sirloin, or eye of round steak. Basically anything thinner and cheap!
• Breadcrumbs: I always like to buy seasoned Italian breadcrumbs especially for this recipe because it’s going to give you the best flavour.
• Fresh Italian parsley: I recommend trying to find fresh Italian parsley for this recipe because it adds such a distinctive flavour and freshness to this dish. If you can’t find italian parsley just use regular, but italian parsley is always right next to the regular one.
• Eggs
• Flour
• Seasonings

My tips before getting started

• I recommend starting this recipe by prepping all of your ingredients before getting started. This recipe comes together pretty quickly, so having everything prepped and ready to go will make things go much easier and faster. I always start by prepping the 3 separate bowls (the dunking station): one with eggs, one with flour, and one with the italian breadcrumbs and fresh italian parsley.
  
• I recommend purchasing the cheapest cut of meat that you can find at your grocery store. My grocery store labels the thinly sliced beef as a ‘minute steaks’ and they’re usually the ones that are the cheapest! You can also use top round steaks, sirloin, or eye of round steak.
  
• Be sure to use a meat tenderizer for this recipe. I recommend placing your beef between two pieces of parchment paper and gently pound the cutlets out into thin pieces, about 1/4 inch thick.

Substitutions & FAQ’s

Can I use olive oil to fry these?
I wouldn’t recommend frying these in olive oil. Olive oil has a lower smoke point so your oil will start smoking before it starts frying. I always recommend using a vegetable oil or canola oil for a dish like this.

Do these cook well in and air-fryer or over?
You can definitely do these in an air-fryer or over however, nothing compares (in my opinion) to a fried beef cutlet. But, if you don’t feel like frying and are looking for ways to reduce the fat content of this dish, they are still delicious in the air-fryer or oven, so I say go for it!

Can I use a different meat in this recipe?
If you aren’t using beef, chicken or veal are great alternatives. If you do use chicken, add some fresh parmesan to your breadcrumbs.

What should I serve on the side of my beef cutlets?
ANYTHING! That’s the beauty of these, they go with anything. I love beef cutlets with a side of pasta with tomato sauce or a big leafy green salad dressed with some olive oil, a little white vinegar and salt. Easy but so good.

Beef Cutlets at a glance

• Budget friendly: you can purchase a cheap meat option here which is great! Because you need to use a meat mallet to tenderize the meat, the end result certainly doesn’t taste like a cheap cut.
• High in protein: such a great dinner option if you are looking for a high protein option!
• Goes with anything as a side: tastes amazing along side of pasta, roasted veggies or a personal fav, a big leafy green salad.
• Great for meal prep or leftovers: When I make these, I basically double the recipe. They taste incredible the next day, and are such a great idea for meal prep!

Storing & reheating

Store them in a covered glass container or wrap them in tinfoil. They keep in the fridge for up to 3 days.

To re-heat these, I like to add them to an oven safe wire rack and pop them in a 375 degree oven for 5-6 minutes.

Watch the recipe video

Watch the recipe video on Instagram