These Milanesas De Res are super thin-sliced beef coated in breadcrumbs creating a delicious crispy and golden crust. A quick dish that is perfect for weeknight dinners!
Learn the steps and secrets to making delicious Milanesas. Serve with Arroz Blanco, or Espagueti Verde and a salad for a fantastic dinner everyone will love.
Milanesas De Res (Beef Milanese steaks) are very popular in throughout Mexico. Especially Sonora. There is a restaurant in Santa Ana Sonora (Restaurante Elba) that is known for their HUGE Milanesa steaks!
The steaks are so big they named them Elephant ears LOL!! This is a must stop place every time drive down to visit my family. So good!
Now let's get to business and talk about this recipe shall we?
In this post you’ll find:
Ingredients
For this recipe you'll need:
- Milanesa steaks (see below for more details on the cut)
- And for the coating you'll need: all purpose flour, eggs, bread crumbs
- avocado or canola oil or as needed to fry the steaks
- salt & pepper
What kind of Beef for Milanesa?
Milanesas are very thin and lean shoulder steaks that are perfect for cooking them quickly. If you have a Carniceria or latin store nearby, you can find these thin steaks perfectly cut and named after this dish. Just ask for Milanesas.
If you can't find them, then use thin breakfast steaks. Depending on how thick they are, you may have to pound them to tenderize them and make them less thick. See the image below as an example how thick the meat must be:
How To Make Milanesa
- Note: If you can't find a specific Milanesa meat and you have a thicker steaks like a breakfast steak, follow these steps: Put the steak between two sheets of plastic wrap. Use a flat meat mallet to pound it to ⅛ inch thick. Repeat with remaining meat.
- To begin, season the Milanesa steaks with salt and pepper
- Add the flour, egg wash, and breadcrumbs into separate large shallow bowls.
Dredge one piece of milanesa steak in flour, coating lightly on all sides.
Then put it into the eggs, coating it fully. TIP! Use a thong to handle the meat in the egg mixture to prevent your fingers from getting all messy.
Place it onto the breadcrumb mixture. Use your fingers to mound breadcrumbs on top of the meat then press down to adhere crumbs to the meat. Flip and repeat. Place meat on a large plate.
Repeat with the rest of the meat pieces. Place them on a plate to begin the cooking process. Frying them goes quickly so at this point is best if you don't multitask.
- In a large skillet add enough avocado or canola oil to cover the bottom completely by about ⅛ inch. Heat skillet over medium until very hot shimmering.
- Add two milanesa steaks in a single layer and cook until brown underneath, about 1-2 minutes.
Flip and brown on the other side. Transfer to a paper plate lined with paper towels. Repeat this cooking step with the other two breasts.
Serve immediately with white or red rice, calabacitas, espagueti verde and a simple salad made out of lettuce, tomatoes and avocados.
Need another weeknight dinner idea? Try my Bistec Ranchero Con Papas ... so delicious!
Print Recipe
Milanesas
Ingredients
- 1 pound Milanese steaks or thin breakfast steaks
- 1 cup all purpose flour
- 2 large eggs
- 2 cups bread crumbs or as needed
- 2 cups avocado or canola oil or as needed
- salt & pepper
Instructions
- Note: If you can't find a specific Milanesa meat and you have a thicker steaks like a breakfast steak, follow these steps: Put the steak between two sheets of plastic wrap. Use a flat meat mallet to pound it to ⅛ inch thick. Repeat with remaining meat.
- To begin, season the Milanesa steaks with salt and pepper
- Into a large shallow bowl, add the flour.
- Into a large shallow bowl, crack 3 eggs, add ½ cup milk and beat with a fork until mixed well.
- In a another shallow bowl, add the breadcrumbs and season with salt and black pepper.
- Dredge one piece of milanesa steak in flour, coating lightly on all sides. Then put it into the eggs, coating it fully. TIP! Use a thong to handle the meat in the egg mixture to prevent your fingers from getting all messy.
- Place it onto the breadcrumb mixture. Use your fingers to mound breadcrumbs on top of the meat then press down to adhere crumbs to the meat. Flip and repeat. Place meat on a large plate. Repeat with the rest of the meat pieces.
- In a large skillet add enough avocado or canola oil to cover the bottom completely by about ⅛ inch. Heat skillet over medium until very hot shimmering.
- dd two milanesa steaks in a single layer and cook until brown underneath, about 1-2 minutes. Flip and brown on the other side. Transfer to a paper plate lined with paper towels. Repeat this cooking step with the other two breasts.
- Serve immediately
Monica L says
These are my favorites! Like the idea of using the thongs on the egg wash. Will try these Milanesas version.