Milanesa al Pan with Butter Lettuce, Tomato and Lemon Mayonnaise

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Thin, crisp breaded beef top-round cutlets tucked into crusty rolls with butter lettuce, ripe tomato and garlicky lemon mayonnaise. This Uruguayan-inspired beef recipe, ready in about 40 minutes, pairs eggs, garlic cloves, minced, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 lb beef top round, sliced into thin cutlets
• 3 eggs
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 2 cups fine dry breadcrumbs
• 1 cup vegetable oil for frying
• 4 crusty French rolls
• 8 butter lettuce leaves
• 2 tomatoes, sliced
• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pound the cutlets to about 1/4 inch thick.
2. Step 2: Whisk the eggs with the garlic, parsley, salt and pepper. Add the cutlets and marinate for 15 minutes.
3. Step 3: Coat each cutlet firmly in breadcrumbs, pressing so the crumbs stick.
4. Step 4: Heat the oil in a wide skillet to 350°F. Fry the cutlets 2–3 minutes per side until golden, then drain on a rack.
5. Step 5: Stir the lemon juice into the mayonnaise.
6. Step 6: Split the rolls and spread them with the lemon mayonnaise. Fill each with lettuce, tomato and a milanesa, and serve warm.