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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. 🙂


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.

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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Best Milanesa Steak torta halved and held up in hand.

Beef Milanesa (Thin and Crispy)

5 from 2 votes

DESCRIPTION

Milanesa steak is Milanesa de Res and it's a treat any day of the week. This is a crispy classic. Thin sliced round steak is tenderized, coated in bread crumb and fried. Make it and share the love with a friend. Try it how we do as a Milanesa Tortas with all the delicious fixins or dip it into our guacamole manuel and salsa.
prep: 10 minutes
cook: 30 minutes
Cooling rack time: 5 minutes
total: 45 minutes
servings: 6 people
calories: 549
category: Main Course
cuisine: Mexican, Mexican-American
keyword: bread crumbs, milanesa, milanesa de carne, milanesa de res, milanesa steak, milanesa steak recipe, steak milanesa

Equipment

  • Parchment paper
  • Fork
  • Bowl
  • Large frying pan
  • Pan safe tongs
  • Cooling rack

Ingredients

  • 2 lbs Beef Milanesa about 5 slices
  • 1.5 cups Bread crumb
  • 4 whole Eggs whisked in large bowl
  • 1/4 cup Flour all purpose
  • 1/2 cup Oil see oil options in ingredients notes section in post.
  • 1/2 tsp Sea salt optional to sprinkle on beef before dredging in flour

Optional add-ins to bread crumbs

  • 1 tsp Seasonings of your choice*

Instructions 

  • Remove beef from package, remove excess liquid and tenderize each slice on both sides evenly. Longer tenderizing is required for extra thin milanesa.
  • Sprinkle with salt, and set to side on plate (optional: season with salt).
  • Prepare large enough surface area to prep ingredients: beat eggs in bowl, surface for flouring and a large plate for breading station.
  • Heat pan on low heat and add 1/2 cup oil.

To properly coat the Milanesa

  • Have a paper towel set to the side, it's going to be there to wipe your fingertips when necessary. Select hand you'll be using to dredge the meat and crumb. You'll want to use just that one to keep the other hand available for the flip.
  • Dredge in flour, dip in egg wash, and coat with bread crumbs.
  • Lay beef (for dredging) in flour and coat on both sides, then dip in egg, and coat with bread crumbs last and lay on surface. (flipping over into bread crumbs a few times is ok to ensure all sides are completely coated.)

To fry the Milanesas

  • Turn stove up to medium heat. After 2 minutes, place breaded milanesa in hot oil. You'll hear it bubbling. Repeat steps until pan is full.
  • Cook on each side for 4-5 minutes on medium/high heat.
  • Once fried on each side, use tongs to feel a firm grip on fried crispy beef milanesa. Transfer onto a cooling rack. Let cool for 10 minutes (or at least 5, be careful, they are hot).

Meat and Surface PREP

    Notes

    • Recipe yield: 6-8 fried beef milanesas, generous portion for 6 or up to 8.
    • (Note: This is the amount for about 2 lbs of beef. It will be more pieces if very thinly cut or if slices are halved.)
    • Spices: *We add extra ground cumin, garlic powder, and more green parsley flakes to the bread crumbs.
    • Storage: Place any leftovers in food safe storage with lid. 
    • Reheating: Pre-heat oven at 350 degrees, and warm milanesa for 6 minutes (it’s thin so less time).
    • Important note about the good stuff: If you move the milanesa too frequently without letting it cool you run the risk of having the breading fall completely off. You’ve worked creating this delicious meal, so just give it 5-10 to cool and the food will be golden!

    For the full post with all tips, recommendations and recipe photos, search  Milanesa for beef or chicken at LatinasQueComen.com! We thank you kindly for your support. <3

    Nutrition

    Nutrition Facts
    Beef Milanesa (Thin and Crispy)
    Serving Size
     
    1 piece
    Amount per Serving
    Calories
    549
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    7
    g
    44
    %
    Trans Fat
     
    0.1
    g
    Polyunsaturated Fat
     
    12
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    220
    mg
    73
    %
    Sodium
     
    519
    mg
    23
    %
    Potassium
     
    632
    mg
    18
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    43
    g
    86
    %
    Vitamin A
     
    173
    IU
    3
    %
    Calcium
     
    97
    mg
    10
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Facts
    Tried this recipe? Pin it for the Party!Mention @latinasquecomen or tag #latinasquecomen!

    Equipment

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

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