Milanesa steak is a beloved Argentine dish of thin, pounded beef cutlets, coated in seasoned breadcrumbs, and fried until golden and crispy. It is simple, satisfying, and endlessly adaptable, making it a weeknight favorite and a weekend comfort food. The key is a very thin cut of meat and a hot pan, which yields a juicy interior and an irresistibly crunchy crust.
Ingredients
- 1 ½ lbs (680 g) beef round steak or sirloin, cut into 4 pieces
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) plain breadcrumbs (or panko for extra crunch)
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1 teaspoon (2 g) dried oregano
- ½ teaspoon (2 g) salt, plus more for seasoning
- ½ teaspoon (1 g) black pepper
- 1 cup (240 ml) neutral oil (like canola or sunflower), for frying
- Lemon wedges, for serving
Instructions
- Place one piece of beef between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the beef to an even thickness of about ¼ inch (6 mm). Repeat with the remaining pieces.
- Set up a breading station: place the flour in a shallow dish. In a second dish, beat the eggs with a splash of water. In a third dish, combine the breadcrumbs, garlic powder, onion powder, oregano, ½ teaspoon salt, and black pepper.
- Season both sides of each pounded cutlet with a pinch of salt. Dredge each cutlet in the flour, shaking off any excess. Dip into the egg mixture, letting any excess drip off, then press firmly into the breadcrumb mixture, ensuring an even coating. Place the breaded cutlets on a plate.
- Heat the oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). To test, a small pinch of breadcrumbs should sizzle immediately when dropped in.
- Carefully place 1 or 2 cutlets in the hot oil, depending on the size of your pan. Do not overcrowd. Fry for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef) when checked with a food thermometer.
- Transfer the cooked milanesas to a wire rack set over a baking sheet to drain. Repeat with the remaining cutlets, adding more oil if needed.
- Serve immediately with lemon wedges on the side.
Tips
- Pound evenly: An even thickness ensures the meat cooks uniformly. If you don’t have a mallet, use a heavy skillet or rolling pin.
- Don’t skip the resting: Letting the breaded cutlets sit for 10 minutes before frying helps the coating adhere better.
- Oil temperature: If the oil is not hot enough, the breading will absorb oil and become soggy. If it’s too hot, the outside will burn before the inside cooks. Use a thermometer for best results.
- Substitutions: Chicken breast or pork cutlets work equally well. For a gluten-free version, use gluten-free flour and breadcrumbs.
Serving Suggestions
Milanesa is traditionally served with a squeeze of fresh lemon. For a classic Argentine meal, pair it with mashed potatoes, a simple green salad, or french fries. It also makes a fantastic sandwich (called a sándwich de milanesa) on crusty bread with lettuce, tomato, and mayonnaise.
Variations
Milanesa a la Napolitana: Top the fried milanesa with a spoonful of tomato sauce, a slice of ham, and mozzarella cheese. Broil until the cheese melts and bubbles.
Milanesa a la Suiza: Similar to Napolitana, but topped with a creamy white sauce and cheese before broiling.
Baked Milanesa: For a lighter version, arrange the breaded cutlets on a baking sheet, spray or brush with oil, and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and cooked through.
Storage and Reheating
Store leftover milanesas in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until hot and crispy. Avoid microwaving, as it will make the coating soggy. You can also freeze breaded, uncooked cutlets for up to 3 months; fry directly from frozen, adding a few minutes to the cooking time.
Frequently Asked Questions
What cut of beef is best for milanesa? Round steak, sirloin, or top round are ideal because they are lean and benefit from being pounded thin. You can also use flank steak or even chicken breast.
Can I make milanesa without eggs? Yes, you can use a mixture of milk and flour to create a sticky coating, or use a buttermilk dip. The texture will be slightly different but still delicious.
Why is my breading falling off? This usually happens if the meat is too wet, or if you don’t press the breadcrumbs on firmly. Make sure to shake off excess egg and press the cutlets into the breadcrumb mixture with even pressure.
Can I use panko breadcrumbs? Absolutely. Panko will give you a lighter, crunchier crust. You can also mix panko with regular breadcrumbs for a balanced texture.
Is milanesa the same as a schnitzel? Very similar. Both are thin, breaded, and fried cutlets. Milanesa is the Latin American version, often served with lemon and used in sandwiches, while schnitzel is traditionally German/Austrian and often served with a cream sauce.
How do I know when the oil is hot enough? Drop a small piece of bread into the oil. If it sizzles and floats to the surface immediately, the oil is ready. Alternatively, use a kitchen thermometer to reach 350°F (175°C).
Related
- Eggo French Toast Sticks Nutrition Facts and Recipe
- Lego Cheese Slope: A Cheesy Party Snack
- Lego Cheese Wedge: A Colorful No-Bake Party Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).