Milanesa Steak Recipe

When I think of Milanesa, beef-specific, I immediately picture fresh bread because of classic Milanesa Torta or sandwich.

Whatever you know it as, plated with classics or as a sandwiish, this recipe is the leading role to an ultimate meal. The final outcome is crispy + flavorful with all the delicious little condiments and sauces your heart desires a-lado (on-the-side).

I mean, didn’t I tell you?! Look at this stacked + healthy torta de milanesa will ya. 🙂

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Why You Should Try This Recipe

I like the versatility the most about making milanesa whether with beef, chicken, soy based meats or even eggplant (which then in turn is eggplant parmesana). Each option requires the same make at home process steps to dredge and bread.

Soy meats, eggplant, and even portabello mushroom are textured, satisfying, and most importantly, veggie-friendly options. I’m mentioning them incase the plan is to find ways to eat more veggies instead of meat. Life is like that at times, and I got you on some options.

Make with popular bread crumbs, plain panko, or even homemade crumbing for a lesser salt option to bread the milanese. There’s something extra special about crispy-tender and indulgent taste in a milanesa empanizada (breaded). Perhaps because it’s a process to make, but also well worth it when it’s ready and tastes just like home.

Why Make It At Home

As you practice and get familiar with your flow in cooking processes it’ll get easier when making milanesa. It will be a new food ritual, whenever you feel like it, even with chicken milanesa.

If in doubt and you’re still not ready, visit your local restaurant for Milanesa. Sometimes it’s just not the day to cook. But please do come back and make it together when you’re feeling like it.

You deserve to know what goes into your food and that’s the benefit of making it at home.

Ingredients

Grocery Quick List: beef cut milanesa thin, flour, eggs, bread crumbs, olive oil, and kosher salt.

• 5 slices of beef, cut Milanesa style
• Crumbs for breading
• 1/4 cup flour for dredging
• 3 Eggs for egg wash
• 1/2 cup Oil, Extra Olive oil recommended, see ingredient notes.

Ingredient Notes / Variations

• Bread crumbs are pan rallado for milanesa in spanish. Depending on the store and its availability it may be labeled as either.
  • Use seasoned bread crumbs, the bread crumbs you already enjoy are fine. Do a quick scan of the ingredients to ensure it suits your needs.
  • Plain and seasoned in equal parts can be mixed for less salt, and more crunchy crumb.

• Olive Oil: I’m going to say that if it’s not cooked in EVOO it’s not the worst thing. Use the neutral oil you want but we cook and recommend to cook breaded steak in olive oil.
  • It’s the same flex for my papas, I’m gonna go with olive oil or avocado oil every single time because it’s good for you quality.
  • Always watch over hot oil and never leave unattended.
  • In my opinion Milanesa taste better fried in olive oil, and I want the best for you.

• All purpose flour is what I use for dredging the tenderized meat slices.
  • Flour and rice flour I have also used and it’s still a success.
  • I encourage experimenting with the flour substitute you stock your kitchen with.

Let us know what other alternative to flour you used to make milanesa in the comments section down below. Share with the LQC community and help us all learn more successful options! 🙂

Step-By-Step Instructions

To Make the best Milanesa

Begin with having the ingredients readily available before handling meat. It just makes things easier when moving around in the kitchen.

Remove excess moisture from the meat and lightly salt on each side.

Erika’s Pro Tip: I spot dry it with a clean kitchen cloth and place a piece of wax paper over the slice of meat before pounding with a meat tenderizer. (Note: if sliced thin enough, I do not need to tenderize. Recommended: Do feel for dense/thicker areas if not sliced evenly. If any, tenderize for a few- this way the entire milanesa cooks evenly).

Next, mix eggs in a bowl and set to side.

Dredge and coat all the pieces of meat in flour first, then heat the oil up to warm during the final egg wash and bread crumb process steps. The meat will look like this photo below before pan frying ….

Or this, if you decide you want small pieces (which helps with fitting on the frying pan and small bites).

Once the oil is hot, fill with a few pieces so the pan is cozy but not overcrowded.

A printer-friendly recipe card with instructions is available at the bottom of this post.

When removing, hold tongs firmly and gently hold up milanesa so excess oil can fall into pan. Place on cooling rack a repeat frying steps…

Round 2 of frying, if the pan needs more oil, this is when you add a 1/4 cup oil and allow it warm. Then continue to fry more delicious batches of crispy milanesa.

Once cooked, let all the milanesa sit on a cooling rack for a minimum of 5 minutes. Do not stack hot milanesas on top of each other while cooling.

Follow the steps because it’s gotta be perfect. This is how golden pan fried milanesa should look.

The Milanesa is ready!

Ways To Spice It Up

More pepper added to the seasoned crumbs always works well for binding onto the chicken. But my best suggestion is always salsa varieties on the side; the one in the photo below is my jalapeno salsa recipe or for fuego spice here is my how to make chili oil post.

Also, another easy and convenient choice is jarred yellow chili peppers, pickled jalapenos or fresh sliced serranos.

Chopped chilis always come in for the save on days when the salsa is running low.

Foods To Eat It With

A few good optional sides to eat with milanesa balance the flavor out.

• Tortilla Chips and Guacamole.
• Green salad with thin dice peppers.
• Classic Macaroni Salad with celery.
• Refried Beans

I’ll continue to update this section as I think of more. Be sure to let me know how you enjoy eating milanesa, too!

Ways To Flip Leftover [Milanesa de Res]

Need more ideas on what to make with any leftover milanesa, the obvious is more tasty tortas. We get it the for options though. Eat sliced milanesa on the following foods:

• Market salad
• Cucumber salad
• Rice bowls and grilled cabbage
• Tallarines or pasta with seasonal veggies

Pro Tips / Receta Notes

Recipe yield: 5 whole beef milanesas. 5-7 persons.

Storage: Allow the milanesa to cool on rack, this let’s the bread adhere to the beef. Once completely cooled, place in food safe storage with lid.

Reheating from refrigeration: pan warm for 6 minutes on medium or in the toaster oven at 350 degrees.

Freezing: If freezing milanesa steaks, place piece of wax paper between each piece of milanesa for easy separating. To reheat from frozen: on the stove at medium temp or in the stove preheated to 350 degrees for 12 minutes.

Note from Erika: I have not made milanesa de res with gluten free flour but I will try it next and update this post when I do.

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Equipment

• Clean surface to tenderize meat
• Bowl for egg wash
• Plate (2) flour dredge + breading
• Large Pan
• Tongs