Milanesa is a beloved South American dish of thin, breaded, and fried beef cutlets, similar to a schnitzel. It’s made from a lean, inexpensive cut of beef that’s pounded thin, coated in seasoned breadcrumbs, and fried until golden and crispy. This recipe delivers a satisfying crunch with a juicy, tender center, and it’s a weeknight favorite that comes together quickly.
Ingredients
- 1 ½ lbs (680 g) beef round or sirloin, cut into ½-inch thick slices
- 2 large eggs
- 1 cup (240 ml) milk
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- ½ tsp (2 g) black pepper
- 1 tsp (2 g) dried oregano
- 2 cups (240 g) plain breadcrumbs (or panko)
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) vegetable oil, for frying (or more as needed)
- Lemon wedges, for serving
Instructions
- Place each beef slice between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound to about ¼-inch thickness. Be gentle to avoid tearing the meat.
- In a shallow dish, whisk together eggs, milk, garlic, salt, pepper, and oregano until well combined.
- Set up a breading station: one dish with flour, one with the egg mixture, and one with breadcrumbs.
- Dredge each pounded cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into breadcrumbs, coating both sides evenly. Place breaded cutlets on a plate; let rest for 5 minutes to help the coating adhere.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Working in batches, fry cutlets 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) with a 3-minute rest.
- Transfer cooked milanesas to a paper-towel-lined plate to drain. Serve immediately with lemon wedges.
Tips
- Pounding: If you don’t have a meat mallet, use a heavy skillet or rolling pin. Pounding to even thickness ensures uniform cooking.
- Breading: For extra crunch, use panko breadcrumbs or mix half panko with regular breadcrumbs. Letting the breaded cutlets rest before frying helps the coating stick.
- Oil temperature: If the oil is too hot, the coating burns before the meat cooks; if too cool, the milanesa absorbs oil and becomes greasy. Test with a breadcrumb—it should sizzle immediately.
- Substitution: Chicken breast or pork loin can be used instead of beef; adjust cooking time and internal temperature accordingly (chicken to 165°F / 74°C, pork to 145°F / 63°C).
Serving Suggestions
Serve milanesa hot with a squeeze of fresh lemon juice. Classic sides include mashed potatoes, a simple green salad, or rice and beans. In Argentina, it’s often sandwiched in a crusty roll with lettuce, tomato, and mayonnaise.
Variations
- Milanesa a la Napolitana: Top the cooked milanesa with tomato sauce, a slice of ham, and mozzarella cheese, then broil until the cheese melts.
- Milanesa de Pollo: Use chicken breast cutlets instead of beef; cook until no longer pink and juices run clear (165°F / 74°C).
- Baked Milanesa: For a lighter version, place breaded cutlets on a baking sheet, brush with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
Storage and Reheating
Refrigerate leftover milanesas in an airtight container for up to 3–4 days. To reheat, place on a wire rack over a baking sheet and bake at 375°F (190°C) for 10–12 minutes, or until hot and crispy. Avoid microwaving, which makes them soggy. For longer storage, freeze cooked milanesas between layers of parchment paper for up to 2 months; reheat from frozen in the oven.
Frequently Asked Questions
What cut of beef is best for milanesa? Thin cuts from the round or sirloin are traditional—they’re lean and affordable. You can also use top round or eye of round. Avoid tough cuts like chuck, which need longer cooking.
Can I use pre-sliced “milanesa� beef from the store? Yes, many Latin markets sell beef already sliced thin for milanesa. If the slices are thicker than ¼ inch, pound them to the right thickness.
Why is my breading falling off? Make sure the cutlets are dry before flouring, and press the breadcrumbs firmly onto the meat. Letting the breaded cutlets rest for a few minutes before frying also helps the coating adhere.
Can I make milanesa gluten-free? Absolutely—use gluten-free flour and gluten-free breadcrumbs (or crushed cornflakes) in place of the wheat versions. The rest of the recipe stays the same.
How do I know when the milanesa is cooked? Use a food thermometer: the internal temperature should reach 145°F (63°C) for beef, then rest for 3 minutes before serving. The coating should be deep golden brown and crispy.
Can I bake instead of fry? Yes, baking works well. Arrange breaded cutlets on a greased baking sheet, brush with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping once, until golden and cooked through.
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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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