--- title: "Chilean Beef Escalopa — Homemade Breaded Beef Cutlet Recipe" description: "Versión en Español. Chilean escalopa de vacuno is a thin beef cutlet, usually posta rosada, seasoned with garlic, parsley, salt, and pepper, dipped in beaten egg, coated in breadcrumbs, and fried unti..." url: https://www.chileanfoodrecipes.com/chilean-beef-escalopa-breaded-cutlet-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-breaded-beef-escalopa-milanesa-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Chilean Beef Escalopa — Homemade Breaded Beef Cutlet Recipe [Versión en Español](https://comidaschilenas.com/receta-de-escalopa-de-vacuno/) ![Chilean fried beef escalopa, breaded thin beef cutlet served hot](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-breaded-beef-escalopa-milanesa-featured.jpg)*Homemade Chilean beef escalopa* Chilean escalopa de vacuno is a thin beef cutlet, usually posta rosada, seasoned with garlic, parsley, salt, and pepper, dipped in beaten egg, coated in breadcrumbs, and fried until golden. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. Known in Argentina and elsewhere as milanesa, the escalopa is a simple, versatile, and delicious favorite of Chilean home cooking. ## How to Make Chilean Beef Escalopa? The key is using very thin cuts of beef, which you can often buy ready sliced or ask your butcher to prepare. Each slice is seasoned, passed through egg and breadcrumbs, and fried quickly so it stays juicy inside. ## Nutritional Information Each serving of beef escalopa contains approximately 600 kcal, 35 g of protein, 35 g of fat (10 g of saturated fat), 150 mg of cholesterol, 35 g of carbohydrates, 2 g of sugars, and 500 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Escalopa de Vacuno Recipe **Preparation:** 30 minutes **Cooking:** 20 minutes **Servings:** 4 people ### Ingredients - 1 kg (2.2 lb) of posta rosada (beef round), thinly sliced - 500 g (5 cups) of breadcrumbs - 3 eggs - Garlic powder - Fresh parsley, chopped - Oil, for frying - Fine salt - Black pepper ### Instructions 1. Season each slice of beef with garlic powder, chopped parsley, salt, and pepper. Set out two wide shallow dishes: beat the three eggs until smooth in one and spread the breadcrumbs in the other. ![Thin slices of posta rosada, the beef cut for escalopas](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/thin-beef-slices-escalopa.jpg)*Thin Beef Slices* 1. Dip each slice of beef in the egg on both sides, then coat it in breadcrumbs on both sides, making sure it is completely covered. ![Breadcrumbs on a plate, ready for coating the beef cutlets](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/breadcrumbs-for-escalopa.jpg)*Breadcrumbs* 1. Heat oil in a large frying pan and fry each escalopa for 2 to 5 minutes per side, until golden. Serve hot with white rice, French fries, or a Chilean tomato and onion salad. ## Additional Tips ### Add cheese to the crumbs One of the best kept secrets is mixing a little grated cheese into the breadcrumbs for a delicious finishing touch. ### Pound the meat evenly Flatten the slices to an even thickness so they cook uniformly and do not curl in the pan. ### Keep them juicy Do not fry them more than 3 minutes per side, and add 2 tablespoons of milk or yogurt to the beaten egg for a coating that keeps the moisture in. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Breadcrumbs | Panko | 1:1 | Lighter, crunchier | | Breadcrumbs | Crushed cornflakes | 1:1 | Extra crispy | | Posta rosada | Chicken breast | 1:1 | Milder | | Frying | Oven at 200 C | 15 to 20 min | Lighter | ## Frequently Asked Questions (FAQs) ### 1. How do I keep escalopas from drying out? Do not cook them more than 3 minutes per side, and add 2 tablespoons of milk or plain yogurt to the beaten egg to create a coating that holds in moisture. ### 2. Can I replace the breadcrumbs? Yes. Crushed cornflakes give an extra crispy crust, almond flour makes a low carb version, and panko gives a lighter, airier coating. ### 3. Why do escalopas shrink when fried? This happens when the meat is not pounded or sliced evenly, when the oil is not hot enough at the start, or when they are cooked over too high a heat. ### 4. How long do they keep? Fried escalopas keep for up to 3 days in the refrigerator. Reheat them on a tray in the oven at 180 C (356 F) for 8 to 10 minutes; avoid the microwave, which makes them soggy. ## What Is an Escalopa? An escalopa is a thin, breaded, and fried cutlet, most often beef but also chicken or pork. In Chile it is a lunch staple, served with rice, mashed potatoes, French fries, or salad, and it is also the filling of the escalopa sandwich. ## Escalopas in Chilean Cooking Breaded cutlets arrived in Latin America with European immigration, and in Chile they became part of everyday home cooking and the menu del dia of neighborhood restaurants. ## Did You Know? The word escalopa comes from the French escalope, a term dating back to the seventeenth century that referred to a thin slice of meat. ## Recommended - [Chilean Arroz Primavera Recipe](https://www.chileanfoodrecipes.com/chilean-arroz-primavera-spring-vegetable-rice-recipe/) - [Chilean French Fries in Lard Recipe](https://www.chileanfoodrecipes.com/chilean-french-fries-in-lard-recipe/) - [Chilean Spicy Mashed Potatoes Recipe](https://www.chileanfoodrecipes.com/chilean-spicy-mashed-potatoes-pure-picante-recipe/) - [Chilean Grilled Lomo Liso Recipe](https://www.chileanfoodrecipes.com/chilean-grilled-lomo-liso-strip-loin-steak-recipe/)