This is an easy Milanesa de Res that is made by dipping thin-cut sirloin in eggs, tossing in bread crumbs, and then lightly frying. This is a popular dish among many Mexican households and I can definitely tell you I grew up eating this!
Can you think of anything better than breaded steak fried in hot oil? I can’t either. This dish is very similar to a schnitzel. Milanesa will always remind me of making chicken cutlets but instead uses steak. In other cultures, Milanesa can be called bistec empanizado, or breaded steak. It is basically the same idea. I love serving Milanesa with potatoes, elote, or rice. When I used to live in Monterrey, Mexico I remember playing outside for the longest time and when my mom would call me to come inside the house, she would always have Milanesa waiting for us. I would get so excited because it was such a delicacy for us at the time.
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!
How to make milanesa de res:
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. Serve with cilantro rice or potatoes.Print