This Milanesa Steak recipe is a delicious meal, perfect for lunch or dinner. It starts with thin & tender steak, which is then coated in a crispy and flavorful breaded coating. The breading is made from a mixture of breadcrumbs, herbs, and spices, which add a depth of flavor to the thin steak.
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Milanesa
It’s always good to have a few go-to recipes you can count on for dinner. The kind you never get tired of making because they’re simple, satisfying, and full of comfort. Milanesa is exactly that kind of recipe for me.
There are many versions of a thin, crispy cutlet around the world, like German schnitzel, Italian milanese, or Japanese katsu. In Mexico, milanesa is often made with beef or chicken, pounded thin, breaded, and pan-fried until golden.
It’s a meal that feels both classic and versatile. Serve it with a squeeze of lime, maybe some rice and salad, or tucked into a torta with avocado and salsa. No matter how you plate it, this is one of those dishes that always hits the spot.
🩷 xoxo, Ana
The inspiration
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!
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, canola or vegetable oil or as needed to fry the steaks.
- Salt & pepper to taste for seasoning plus optional garlic powder and/or onion powder.
- Your favorite side dish for serving.
Milanesa Meat
Milanesa meat is 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.
If you can’t find this specific cut, 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 for the thickness.
How To Make Milanesa
Learn the steps and secrets to making delicious Milanesas. When cooked to perfection, a breaded thin steak is golden brown and crispy on the outside, while still moist and tender on the inside.
- Start by seasoning the steaks with salt and pepper. Add the flour, egg wash, and breadcrumbs into separate large shallow bowls.
- Dredge one piece of steak in flour, coating lightly on all sides.
3. Then dip 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.
4. 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.
5. 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.
Fry the beef
- In a large skillet add enough avocado or canola oil to cover the bottom completely by about 1/8 inch. Heat a frying pan over medium-high heat until very hot shimmering.
- Add two milanesa steaks in a single layer and cook until brown, about 1-2 minutes.
- Flip and brown on the other side. Transfer the fried steaks to a plate lined with paper towels. Repeat this cooking step with the rest of the meat.
Serving Suggestions
Serve immediately with white or red rice, refried beans, calabacitas, potatoes, or espagueti verde and a simple vegetables salad made out of lettuce, tomatoes and avocados.
Tortas Milanesas are also a popular way to serve this beef. Simply place the breaded steak in a bolillo bread to make a sandwich with your favorite fixings. Spread mayonnaise on the bread,
More Mexican Weeknight Meals Ideas
Print Recipe:
Milanesa Steak Recipe
Ingredients
- 1 pound Milanese steaks or thin breakfast steaks
- 1 cup all purpose flour
- 3 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 1/8 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 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, 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 rest of the beef.
- Serve immediately while warm.
Notes
How to Store
Fridge: To store breaded steak, it’s important to keep it in an airtight container in the refrigerator. This will help prevent bacteria from growing. It’s best to consume the leftovers within three to four days of cooking.Reheating
When reheating the Milanesa staks, it’s important to do so carefully to avoid drying it out or making the breading soggy. One easy way to reheat it is to use the oven. Preheat the oven to 350 degrees Fahrenheit and place the steaks on a baking sheet. Bake for 15-20 minutes, or until it is heated through and the breading is crispy. Note on the calories: 1 pound of beef will make a lot of servings since they’re very thin. You can make enough to have leftovers!Your Private Notes
Nutrition
Around the world! Did you know that the Milanese dish has an interesting history? Even though its name comes from the Italian city of Milan, it has become a beloved traditional dish in several South American countries. This is due to the significant immigration of Italians to the Cuenca del Plata region in the late 1800s, specifically to Argentina, Paraguay, Uruguay, and Bolivia.
Recipe FAQs
Yes, you can bake them at 400°F (200°C) on a wire rack set over a baking sheet. Spray lightly with oil for crispiness. The texture won’t be quite as golden as pan-fried, but it’s a lighter option.
Make sure the meat is dry before breading, press the coating firmly onto the cutlet, and let the breaded meat rest for about 10 minutes before frying. This helps the coating stick better.
Yes! You can bread the cutlets and keep them in the fridge for up to 24 hours before frying. Leftover cooked milanesas also reheat well in the oven or air fryer.
can I make the milanesa without breadcrumbs?
Absolutely Linda! you can make milanesa without breadcrumbs. It won’t have the same classic crispy coating, but it will still turn out really good. You can use crushed crackers, panko, cornflakes, or even a light dusting of flour for a simpler version.
The best milanesa style is the Bolivian Silpancho, served on rice, a fried egg on top and tomato, lettuce.
I tried using a thong with the egg mix but it just got all gooey
I wouldn’t recommend using a “thong” (that would be very strange….) . I think you mean tongs.
Sorry, that was funny: “thong”
Pretty tasty, tonight I’m gonna try it with chicken breast
I am cooking them tonight for dinner. Thank you.
This was one of the best meals that I made! 5 stars all around
Great recipe!! My husband can’t get enough of it. I’ve already made it 3 times in a month. Simple but so good!
Hi Debra! Thanks so much for the feedback! Sometimes the most simple recipes are the best ones right? I hope you have a great day! xo, Ana
These steaks look incredible! I love that there are just a handful of ingredients — adding this recipe to my list of recipes to try for dinner!
These were perfect! I served them with some mashed potatoes and everyone loved it.
Wow! Such a tasty meal! Rave reviews over here! Served with a salad! Yum!
The breadcrumb coating gives this steak a great flavor and a nice crunch. Thanks for sharing!
One of my favorites! These looks absolutely great! can’t wait to try!
Love it and delicious 🤤 recipe.
These are my favorites! Like the idea of using the thongs on the egg wash. Will try these Milanesas version.