Quick Weeknights · Argentine
Milanesa a la Suiza
A crisp, breaded beef cutlet topped with a rich bechamel and melted cheese.
Why This Works
The 'Suiza' style creates a velvety topping that counteracts the crunch of the fried breadcrumbs.
The Upgrade
Add a pinch of nutmeg to the bechamel sauce for a classic aromatic finish.
Chef's Secret
Michelin TechniqueChill the breaded steaks in the fridge for 10 minutes before frying to ensure the coating doesn't fall off in the pan.
Ingredients
Total time including resting: 45 min
Directions
Pound the steaks until thin (1/8 inch) to ensure quick, even cooking.
3 minDredge steak in flour, dip in egg, then press firmly into breadcrumbs.
5 minFry in oil over medium-high heat until deeply golden brown.
6 minIn a small saucepan, melt butter, stir in a teaspoon of flour, then whisk in milk to create a thick white sauce.
5 minSimmer the bechamel until it coats the back of a spoon.
2 minPlace fried milanesa on a tray, top with bechamel and mozzarella.
1 minBroil until the cheese is bubbling and light brown.
3 minWine Pairing
Pinot Noir
Red Wine
The BottleBodega Chacra Barda Pinot Noir
The delicate, ethereal fruit of a cold-climate Pinot Noir prevents the heavy bechamel and cheese from becoming cloying. It adds a layer of sophistication to this classic comfort dish.
Nutrition per Serving
620
calories
48g
protein
35g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Lemon-Dressed Mixed Greens
A vibrant green salad with a sharp lemon vinaigrette is essential to cut the heavy fat of the breaded cutlet.
Ingredients
Directions
In a small bowl, whisk together the lemon juice, minced shallot, salt, and pepper until the salt dissolves.
Slowly drizzle the olive oil into the citrus mixture while whisking constantly to create a stable, emulsified vinaigrette.
Place the washed and thoroughly dried arugula in a large mixing bowl.
Drizzle the vinaigrette over the greens immediately before serving to maintain crispness.
Toss gently with clean hands or tongs to ensure each leaf is lightly and evenly coated.
Transfer to chilled plates and serve alongside the Milanesa.
Side Dish
Garlic Sautéed Mushrooms
Earthy mushrooms provide an umami boost that pairs well with the creamy cheese bechamel topping.
Ingredients
Directions
Heat a large stainless steel skillet over medium-high heat until hot.
Add butter and oil, swirling until the butter foams.
Place mushrooms in a single layer; sear undisturbed for 4 minutes to achieve a deep golden crust.
Toss the mushrooms, then add garlic and thyme, cooking for 2 minutes until fragrant.
Deglaze the pan with sherry, scraping up the browned bits, and cook for 1 minute until the liquid evaporates.
Season with salt and pepper, remove from heat immediately, and serve.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.