Description
This is an easy Milanesa Recipe that is made by dipping thin-cut sirloin in eggs, tossed in bread crumbs, and lightly fried.
Ingredients
Scale
- Light vegetable oil
- 1 ½ pounds of thin cut top beef round steaks
- 2 eggs
- 1 teaspoon Worcestershire sauce
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon kosher salt
Instructions
- 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.
Notes
- Since steak should not be overcooked, I recommend 2-4 minutes per side on a high heat. The steak is so thin to being with already so just make sure you don’t overcook the steak.
- If you do not like eggs, another way to make the "dipping" portion is to blend 2 cloves of garlic, 1 chicken bouillon, and a cup of milk and use that instead.
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 220.9
- Sugar: 0.6 g
- Sodium: 426.9 mg
- Fat: 12.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 6.9 g
- Fiber: 0.5 g
- Protein: 18.4 g
- Cholesterol: 80.8 mg
