Milanesa is a beloved South American dish: a thin cut of meat, pounded tender, coated in breadcrumbs, and fried or baked until golden and crisp. The name comes from the Italian cotoletta alla milanese, and in English, the meat itself is simply called “breaded cutlet” or “breaded steak,” depending on the cut. This recipe gives you the classic Argentine-style milanesa with a shatteringly crisp crust and juicy center, using beef, chicken, or pork.
Ingredients
- 4 thin-cut beef steaks (such as top round or sirloin), about 1/4-inch (6 mm) thick, or 4 chicken breast cutlets or pork cutlets (about 1 lb / 450 g total)
- 1 cup (130 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) plain breadcrumbs (or panko for extra crunch)
- 1 teaspoon (5 g) salt, divided
- 1/2 teaspoon (2 g) black pepper
- 1/2 teaspoon (1 g) garlic powder (optional)
- 1/2 teaspoon (1 g) dried oregano (optional)
- Vegetable oil for frying (about 1 cup / 240 ml, or use a spray for baking)
- Lemon wedges for serving
Instructions
- If your steaks are thicker than 1/4 inch (6 mm), place them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until thin and even. If using chicken or pork, do the same.
- Set up a breading station: place the flour in a shallow dish; beat the eggs with 1/2 teaspoon (2 g) salt and the pepper in a second dish; mix the breadcrumbs with the remaining 1/2 teaspoon (2 g) salt, garlic powder, and oregano (if using) in a third dish.
- Dredge each cutlet in the flour, shaking off excess. Dip into the egg mixture, letting any excess drip off, then press into the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a plate or wire rack.
- If frying: heat about 1/4 inch (6 mm) of oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry the cutlets in batches, without crowding, for 2–3 minutes per side, until golden brown and cooked through. For beef, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; for chicken or pork, cook to 160°F (71°C) as the USDA FSIS safe minimum. Transfer to a paper-towel-lined plate.
- If baking: preheat the oven to 425°F (220°C). Place the breaded cutlets on a wire rack set over a baking sheet, spray lightly with oil, and bake for 12–15 minutes, flipping halfway, until golden and cooked through. Check the internal temperature as above.
- Let the milanesas rest for 3 minutes before serving. Serve with lemon wedges on the side.
Tips
- For a lighter version, bake instead of fry—the crust won’t be as crunchy, but it’s still delicious. Use a wire rack to keep the bottom crisp.
- If you can’t find thin-cut steaks, ask your butcher to slice them, or freeze the meat for 20 minutes to make pounding easier.
- Don’t skip the resting time after cooking—it lets the juices redistribute and keeps the meat tender.
- To avoid a soggy crust, don’t overcrowd the pan when frying; this lowers the oil temperature and makes the coating absorb oil.
Serving Suggestions
Serve milanesa hot with a squeeze of lemon. Classic sides include mashed potatoes, a simple green salad, or french fries. In Argentina, it’s often topped with a fried egg (milanesa a caballo) or with tomato and mozzarella (milanesa a la napolitana). You can also sandwich it in a crusty roll with lettuce, tomato, and mayonnaise for a milanesa sandwich.
Variations
- Milanesa a la napolitana: After cooking, top each cutlet with tomato sauce, a slice of mozzarella, and a sprinkle of oregano, then broil until the cheese melts.
- Chicken or pork milanesa: Use chicken breast cutlets or pork loin cutlets instead of beef—adjust cooking times accordingly.
- Baked milanesa: For a lower-fat version, use the baking method above; it’s also great for meal prep.
- Gluten-free: Use gluten-free flour and breadcrumbs; the texture will be slightly different but still crisp.
Storage and Reheating
Refrigerate leftover milanesas in an airtight container for up to 3–4 days. To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it will make the coating soggy. You can also freeze breaded raw cutlets between sheets of parchment paper for up to 3 months; cook from frozen, adding a few minutes to the cooking time.
Frequently Asked Questions
What cut of beef is best for milanesa? Thin cuts like top round, sirloin, or flank steak work well because they become tender when pounded. Avoid tough cuts with lots of connective tissue.
Can I use panko instead of regular breadcrumbs? Yes, panko gives a lighter, crunchier crust. Use it in the same amount.
Why does my breading fall off? Make sure the meat is dry before dredging in flour, and press the breadcrumbs firmly. Also, let the breaded cutlets rest for 10 minutes before frying to help the coating adhere.
Can I make milanesa ahead of time? Yes, you can bread the cutlets and refrigerate them for up to 24 hours before cooking. This actually helps the crust stick better.
Is milanesa the same as schnitzel? They are very similar—both are thin, breaded, and fried—but milanesa is typically thinner and often served with lemon, while schnitzel is usually made with veal or pork and served with lingonberry or potato salad.
What do I do if I don’t have a meat mallet? Use a heavy skillet, rolling pin, or even a wine bottle to pound the meat gently.
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- Sifting Flour for Baking: How and When to Do It
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
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