Quick Recipe Version (TL;DR)
Quick Ingredients
- 680 g thin beef round or chicken breast cutlets
- 3 large eggs, 3 garlic cloves (grated), 2 tbsp chopped parsley
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 cups fine dry breadcrumbs + 1 tsp dried oregano + 1 tsp sweet paprika
- 3 cups neutral oil (sunflower/canola), for frying
- 4 sesame sandwich rolls (20–22 cm)
- 2 large tomatoes (sliced), 4 cups finely shredded iceberg or romaine
- 1 cup mayonnaise + 2 tbsp fresh lemon juice
- Quick ají: 2 tbsp red pepper flakes, 2 tbsp white vinegar, 2 tbsp hot water, 1 small garlic clove (grated), 1/2 tsp salt, 2 tsp neutral oil
- 4 large eggs (optional, for “a caballo”)
Do This
- 1. Pound cutlets to 6–7 mm thick; whisk eggs, garlic, parsley, salt, pepper; marinate cutlets 15 minutes.
- 2. Set up breading: flour in one dish; breadcrumbs mixed with oregano and paprika in another.
- 3. Dredge cutlets in flour, dip in egg, coat in breadcrumbs; press firmly; rest 10 minutes.
- 4. Fry in 180°C oil until deep golden, 2–3 minutes per side; drain on a rack and salt lightly.
- 5. Stir mayonnaise with lemon; make quick ají by mixing flakes, vinegar, hot water, garlic, salt, and oil.
- 6. Slice tomatoes, shred lettuce; fry eggs if using (sunny-side-up), 2–3 minutes.
- 7. Split sesame rolls; layer mayo, lettuce, tomato, milanesa, ají, and egg; press in a hot skillet 1–2 minutes per side until crunchy.
Why You’ll Love This Recipe
- True Tucumán street-food flavor: shatteringly crisp milanesa, tangy mayo-limón, and a lick of ají picante.
- Built for crunch: the sandwich is pressed so the sesame roll toasts and the cutlet stays audibly crisp.
- Flexible protein: choose beef for classic depth or chicken for a lighter take.
- Weeknight-friendly: simple ingredients and a fast fry—ready in under an hour.
Grocery List
- Produce: Garlic, parsley, tomatoes, iceberg or romaine lettuce, lemon
- Dairy: Eggs, mayonnaise
- Pantry: Beef round or chicken breast, all-purpose flour, fine dry breadcrumbs, dried oregano, sweet paprika, red pepper flakes, white vinegar, neutral oil, sesame sandwich rolls, kosher salt, black pepper
Full Ingredients
For the Milanesas
- 680 g beef top/bottom round cutlets or chicken breast cutlets, pounded to 6–7 mm
- 3 large eggs
- 3 garlic cloves, finely grated
- 2 tbsp finely chopped fresh parsley
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 cups (200 g) fine dry breadcrumbs
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 3 cups (750 ml) neutral oil (sunflower or canola), for frying
Toppings and Sauces
- 1 cup (240 g) mayonnaise
- 2 tbsp fresh lemon juice
- 2 large ripe tomatoes, thinly sliced
- 4 cups finely shredded iceberg or romaine
- Optional: 4 large eggs for serving “a caballo” (with fried egg)
Quick Ají Tucumano
- 2 tbsp red pepper flakes
- 2 tbsp white vinegar
- 2 tbsp hot water
- 1 small garlic clove, finely grated
- 1/2 tsp kosher salt
- 2 tsp neutral oil
For Assembly and Pressing
- 4 large sesame sandwich rolls (20–22 cm), split
- 1–2 tsp neutral oil to lightly grease the pan or griddle
Step-by-Step Instructions
Step 1: Pound and marinate the cutlets
Place each piece of beef or chicken between two sheets of baking paper and gently pound to 6–7 mm thick for quick, even frying. In a bowl, whisk the eggs, garlic, parsley, salt, and pepper. Add the cutlets and turn to coat well. Marinate at room temperature for 15 minutes while you set up the breading station.
Step 2: Set up the breading station
Put flour in one shallow dish. In a second dish, combine breadcrumbs with dried oregano and sweet paprika. Line a tray with baking paper and set a wire rack over a sheet pan for drained cutlets after frying.
Step 3: Bread the cutlets and let the crust set
Working one piece at a time, lift a cutlet from the egg, letting excess drip off. Dredge in flour (shake off extra), return briefly to the egg, then press firmly into the breadcrumb mixture, coating both sides and edges. Place on the lined tray and let sit 10 minutes to help the crumbs adhere.
Step 4: Fry until deeply golden and crisp
Heat 3 cm of oil in a wide skillet to 180°C (350°F). Fry cutlets in batches 2–3 minutes per side until deep golden brown and cooked through. Transfer to the rack to drain and immediately sprinkle with a pinch of salt. Keep warm in a 95°C (200°F) oven while you finish the rest.
Step 5: Mix sauces and prep vegetables
Stir the mayonnaise with lemon juice until smooth and tangy. For the quick ají, mix red pepper flakes, white vinegar, hot water, grated garlic, salt, and oil; let stand 5 minutes to bloom the chiles. Slice tomatoes thinly and season lightly with a pinch of salt; shred the lettuce very finely.
Step 6: Fry the optional eggs
If serving “a caballo,” heat a thin film of oil in a nonstick pan over medium heat. Crack in eggs and cook sunny-side-up 2–3 minutes until whites are set and yolks still runny. Season with a pinch of salt.
Step 7: Assemble and press for maximum crunch
Warm a large skillet or griddle over medium-high and lightly oil the surface. Split the sesame rolls. Spread mayo-limón generously on both cut sides. Layer a bed of shredded lettuce and tomato slices on the bottom half, then add one milanesa (use two if your rolls are very large). Spoon on a little ají to taste and top with a fried egg if using. Close the sandwich.
Press: Place the sandwich on the hot griddle and press firmly with a heavy skillet or grill press for 1–2 minutes per side until the bread is toasty, the sesame seeds fragrant, and the milanesa stays ultra-crisp. Serve immediately.
Pro Tips
- Crust insurance: Let breaded cutlets rest 10 minutes before frying so the coating adheres and turns extra crunchy.
- Fry temperature matters: 180°C keeps the crust crisp without greasy results. If the oil cools, the coating will absorb more oil.
- Shred the lettuce very fine so it nestles into the mayo and stays put when you press the sandwich.
- Press, do not smash: Apply firm, even pressure for 1–2 minutes per side. You want toasted bread and a cohesive sandwich, not a flattened mess.
- Season tomatoes: A tiny pinch of salt on the sliced tomatoes wakes up their flavor and juices.
Variations
- Classic beef vs. chicken: Beef round offers traditional depth; chicken is lighter and fries in slightly less time.
- Jamón y queso: Add a slice of ham and provolone over the milanesa before pressing for a melty, tucumano-style upgrade.
- Vegetarian swap: Use 1 cm-thick eggplant slices, bread and fry as for the cutlets for a crisp veggie version.
Storage & Make-Ahead
Breaded, uncooked cutlets can be refrigerated for up to 12 hours or frozen (separated by baking paper) for up to 1 month; fry from frozen, adding 1–2 extra minutes. Cooked milanesas keep crisp in the fridge up to 2 days; re-crisp on a rack in a 200°C (400°F) oven for 8–10 minutes. Keep lettuce and tomatoes prepped but separate, and toast/press sandwiches just before serving. Quick ají keeps covered in the fridge up to 1 week.
Nutrition (per serving)
Approximate for 1 sandwich with fried egg: 1150 kcal; 55 g protein; 95 g carbohydrates; 62 g fat; 9 g saturated fat; 5 g fiber; 1,950 mg sodium. Without egg: about 1060 kcal. Actual values will vary with oil absorption, roll size, and chosen protein.
