This is an easy Milanesa Recipe that is made by dipping thin-cut sirloin in eggs, tossing in bread crumbs, and then lightly frying.
If you're a fan of crispy, breaded meat, then this Milanesa Recipe is a dish you need to try. This popular Latin American dish consists of thin slices of meat that are coated in breadcrumbs and fried until golden brown and crunchy. With its crispy exterior and juicy interior, Milanesa is a dish that is sure to satisfy any meat lover's cravings. But there's more to Milanesa than just its delicious flavor and texture. In this blog post, we'll take a closer look at the history of Milanesa, its variations across Latin American countries, and some tips and tricks for making it at home. So whether you're a seasoned Milanesa connoisseur or new to the dish, read on to learn more about this beloved Latin American classic.
The best Milanesa will always be cooked at home by someone’s mother, although many restaurants will have it in their menu in many Latin American countries. It is so easy to make and is family friendly, almost all children enjoy it. Best of all, its relatively inexpensive to make.
What is Milanesa?
Milanesa is a popular dish in Latin American cuisine that typically consists of a thin slice of meat, such as beef, chicken, or pork, that is breaded and fried until crispy. The dish is believed to have originated in Italy, but it was introduced to Latin America by Italian immigrants and has since become a staple in the cuisine of many countries in the region, including Argentina, Mexico, and Uruguay.
Milanesa is usually served with a side of fries, mashed potatoes, or a simple salad. It can also be used as a filling for sandwiches or served as a main course with a variety of sauces, including tomato sauce, chimichurri, or salsa verde. The dish is popular among both adults and children and is often served in casual dining establishments, as well as in homes.
Why you will love this recipe
- Versatile: Milanesa can be made with various types of meat, such as beef, chicken, or pork, making it a versatile dish that can be adapted to different tastes and preferences.
- Crispy texture: The breading on the meat creates a crispy and crunchy texture that is irresistible.
- Juicy and tender meat: The thin slice of meat remains juicy and tender after frying, providing a perfect contrast to the crispy breading.
- Easy to make: Milanesa is a simple dish that doesn't require a lot of preparation, making it a go-to meal for busy weeknights.
- Kid-friendly: Children often love the crispy and flavorful breading of Milanesa, making it a great dish for families with kids.
- Affordable: Milanesa is a budget-friendly dish that can be made with inexpensive cuts of meat.
- Adaptable: Milanesa can be served as a main course with a side of fries, mashed potatoes, or a simple salad, or used as a filling for sandwiches or wraps.
- Comfort food: The crispy, savory flavor of Milanesa makes it a satisfying comfort food that can be enjoyed anytime.
Milanesa Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Beef round bottom
- Worcestershire sauce
- Bread crumbs
- Garlic powder
- Salt and pepper
See recipe card for Milanesa Recipe quantities.
How to make Milanesa
In a shallow bowl, add the eggs and Worcestershire and whisk. In a baking pan, add the bread crumbs, garlic powder, salt and pepper and combine.
Pat the steaks dry and then dip one steak into the eggs. Let the eggs drip off and then toss into the breadcrumb mixture. Set the steak on a clean plate and repeat with the rest.
In a large saucepan on medium-high heat, add ½ inch deep oil and wait for the oil to shimmer.
Add the thing piece of steak and fry until golden brown, about 2-4 minutes on each side.
What to serve with Milanesa
- Rice and beans: A classic combination that pairs well with the crispy texture of milanesa. Check out my Moro Rice.
- Salad: A simple salad with lettuce, tomatoes, and onions dressed with a light vinaigrette can balance out the richness of the milanesa. Serve this with my Avocado Tomato Salad Recipe.
- Roasted vegetables: Roasted vegetables such as broccoli, carrots, or cauliflower can add color and nutrition to the plate.
- Mashed potatoes: Creamy mashed potatoes can complement the crispy, fried milanesa nicely.
- Chimichurri sauce: A tangy and herb-packed chimichurri sauce can be drizzled on top of the milanesa to add extra flavor.
- Bread: Milanesa can be served as a sandwich on a soft bun with lettuce, tomato, and mayo.
- Fries: Classic French fries or sweet potato fries are always a good option to serve alongside milanesa.
- Meat: Instead of beef round steaks, you can use other cuts of beef, such as flank steak or sirloin steak, or you can use chicken or pork. For a vegetarian or vegan version, you can use tofu, tempeh, or seitan.
- Breadcrumbs: Instead of using traditional breadcrumbs, you can use panko breadcrumbs, which are lighter and crispier, or you can make your own breadcrumbs by toasting and grinding up bread. You can also use gluten-free breadcrumbs for a gluten-free version.
- Eggs: If you don't eat eggs, you can use a vegan egg substitute, such as flax eggs or aquafaba (the liquid from a can of chickpeas).
- Seasonings: You can experiment with different seasonings to create different flavor profiles. For example, you can add herbs like parsley or basil, spices like paprika or cumin, or grated Parmesan cheese to the breadcrumb mixture.
Milanesa Recipe Variations
- Milanesa Napolitana: This is a popular variation in Argentina and Uruguay, where the breaded steak is topped with ham, tomato sauce, and melted cheese.
- Milanesa a Caballo: Another popular variation in Argentina, where a fried egg is placed on top of the breaded steak.
- Milanesa de Pollo: Instead of beef, you can use thin-sliced chicken breast for a lighter version of Milanesa.
- Milanesa de Berenjena: This is a variation using eggplant instead of meat. Simply slice the eggplant into thin rounds, bread and fry them just like the beef, and top with tomato sauce and melted cheese for a delicious vegetarian version.
- Milanesa de Pescado: You can use fish fillets, such as tilapia or cod, instead of beef for a lighter and healthier version of Milanesa.
Check out my Air fried Chicken Cutlets.
- Meat mallet: To pound the steak thin before breading.
- Shallow dish: To beat the eggs and Worcestershire sauce in.
- Mixing bowl: To mix the bread crumbs, garlic powder, pepper, and kosher salt.
- Large skillet or frying pan: To fry the breaded steak.
- Tongs: To flip the Milanesa and remove it from the skillet.
- Paper towels: To drain the excess oil from the Milanesa.
How to store Milanesa
To store Milanesa, allow it to cool to room temperature first. Then, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out and place it in an airtight container. You can store it in the refrigerator for up to three days. If you want to store it for a longer period, you can freeze it for up to three months. To reheat, you can bake it in the oven or reheat it in a skillet on medium heat until heated through. It's important to note that the texture may change slightly after being stored and reheated, but it will still be delicious.
Milanesa Recipe Top tips
- Choose the right cut of meat: For Milanesa, it's best to use thin cut top beef round steaks, which are tender and cook quickly. You can also use chicken, pork, or veal if you prefer.
- Pound the meat thin: To ensure that the Milanesa is tender and cooks evenly, it's important to pound the meat thin. You can use a meat mallet or the bottom of a heavy skillet to pound the steak.
- Use fresh bread crumbs: Fresh bread crumbs will give the Milanesa a better texture and flavor than store-bought bread crumbs. You can make fresh bread crumbs by pulsing bread slices in a food processor until they are finely ground.
- Double breading: For a crispy crust, dip the meat in the egg mixture and then coat it in the bread crumbs twice.
- Fry in hot oil: Use enough oil to cover the bottom of the skillet, and make sure it's hot enough before adding the Milanesa. Fry the breaded steak until it's golden brown on both sides.
- Drain excess oil: Once the Milanesa is cooked, use tongs to remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
- Serve hot: Milanesa is best served hot and crispy, with a squeeze of lemon juice on top. Enjoy it with a side salad, fries, or mashed potatoes.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove