This Milanesa Steak recipe is a delicious and satisfying meal option that is perfect for lunch or dinner. It starts with 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.
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. It pairs well with a variety of sides, such Arroz Blanco, Espagueti Verde, Champiñones A La Mexicana, or a fresh salad.
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?
Why you’ll love it
- A quick dish that is perfect for weeknight dinners!
- Fancy and satisfying enough to serve to guests.
- It’s a versatile dish that can be customized to suit your tastes – try experimenting with different spices or using panko breadcrumbs for an extra crunchy coating. You can also replace the beef with thin chicken cutlets or thin pork chops.
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.
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.
Milanesas’ 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
- 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.
- 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.
- 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.
- 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.
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,
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.
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.
More Weeknight Meals Ideas
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Steak Milanesa Recipe
- 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
- 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.
Muy Delish Notes:
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