Beef Milanesa (Thin and Crispy)

Best Milanesa Steak torta halved and held up in hand.

5 from 3 votes

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 Time10

Cook Time30

Cooling rack time5

Total Time45

Course: Main Course

Cuisine: Mexican, Mexican-American

Keyword: bread crumbs, milanesa, milanesa de carne, milanesa de res, milanesa steak, milanesa steak recipe, steak milanesa

Servings: people

Calories: 549kcal

Author: Erika Garibay - LQC Recipes

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

Milanesa meat and surface prep

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).

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