Dinner · Easy
Milanesa
Oven-baked, egg-and-breadcrumb-coated beef cutlets; this oil-free adaptation is not a traditional fried milanesa.
- Protein
- 63g
- Energy
- 765 kcal
- Carbs
- 75g
- Fat
- 23g
- Time
- 30 min
- Serves
- 2
What you need
Ingredients
Measured for 2 servings.
- 4 pcs (approx. 400 g)Beef Cutlet
- 110 gEgg
- 200 gBreadcrumbs
- 8 gParsley
- 10 gGarlic
- 2 gSalt
- 2 gPepper
Make it
Method
Heat the oven to 220°C. Flatten four beef cutlets to roughly equal thickness. Mix breadcrumbs with chopped parsley, garlic, salt and pepper; beat 110 g egg.
Dip each cutlet in egg, then press into the measured breadcrumb mixture. Set on a lined rack or nonstick baking sheet; no unlisted frying oil is used.
Bake about 12–15 minutes, turning once, until coating is browned and beef reaches 63°C, then rest 3 minutes. Serve two cutlets per person. Nutrition assumes all measured crumbs and egg adhere; discard leftovers and the true intake will be lower.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 63g
- Carbs
- 75g
- Fat
- 23g
- Energy
- 765 kcal
