Quick Weeknights · Brazilian
Bife à Milanesa
Simple and effective, these golden fried beef cutlets are the standard for Brazilian comfort cooking.
Why This Works
The ultra-thin pound makes the beef cook through in seconds while the breading stays perfectly crisp.
The Upgrade
Add 2 tablespoons of finely grated Parmesan to the breadcrumbs for extra umami.
Chef's Secret
Michelin TechniquePound the meat between two sheets of plastic wrap to ensure uniform thickness without tearing the fibers.
Ingredients
Total time including resting: 30 min
Directions
Season the pounded beef with salt, pepper, and garlic; let sit for 5 minutes to infuse flavor.
5 minDredge each piece in flour, shaking off the excess.
Dip the beef into the beaten eggs, ensuring full coverage.
Press the beef firmly into the breadcrumbs to ensure an even, tight crust.
Heat oil in a large skillet to 350°F; the oil should shimmer slightly.
Fry the beef for 3 minutes per side until golden brown and crispy.
6 minDrain on wire racks to maintain crunchiness.
Wine Pairing
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
A bold, plush Malbec is the classic partner for fried beef. Its dark berry fruit and velvety tannins provide a luxurious counterpoint to the crispy breaded cutlet.
Nutrition per Serving
480
calories
35g
protein
22g
carbs
26g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Farofa
Toast manioc flour with butter and bacon bits for a quintessential Brazilian crunchy topping that adds texture to the steak.
Ingredients
Directions
In a skillet over medium heat, render bacon until golden and crispy.
Add butter to the bacon fat, allowing it to melt and foam.
Stir in the manioc flour, coating every grain in the fat.
Toast, stirring constantly, until the flour turns a light golden hue and emits a nutty aroma.
Remove from heat, season with salt, and serve immediately for maximum crunch.
Side Dish
Citrusy Kale Salad
Massage shredded kale with olive oil and orange juice to provide a bright, healthy green to offset the fried cutlet.
Ingredients
Directions
Place shredded kale in a large chilled mixing bowl.
Add olive oil and salt to the leaves.
Massage kale firmly with clean hands for 2 minutes until it softens and turns a vibrant, deep green.
Whisk orange juice and zest together, then drizzle over the kale.
Toss to combine and serve chilled.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Tastes like something you'd pay 30 dollars for at a restaurant.