Beef Milanesa
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I grew up eating beef Milanesa (Milanesa de Res) – crispy breaded steaks, popular across Mexico and Latin America, that are pan-fried until golden. They’re easy to make, packed with flavor, and always a crowd-pleasing weeknight dinner.
I spent an entire year in Argentina during college, and Milanesa quickly became one of my staple lunches between classes. Served in small canteens or building kitchens, it’s a beloved dish that can be made with chicken, pork, or beef. My favorite is beef, which is the recipe I’m sharing today.
The secret to a light and crispy beef milanesa comes down to the thickness of the steak, not just the breading. I tested this recipe multiple times to find the perfect size steaks, keeping the outside perfectly crispy and the inside extra juicy- yum!
Why I love this Milanesa recipe
- It’s affordable. As most cuts of beef work, you can use whichever is cheapest.
- Freezer-friendly. They reheat great, so you can fry them now and store them in the freezer to whip out at a moment’s notice.
- Easy to customize. I typically enjoy this with potatoes and veggies, or in a torta sandwich.
- Quick to cook. As these beef steaks are very thin, they fry up super quickly.
Key Ingredients
Find the printable recipe with measurements below.
- Steak. 4 thinly-cut steaks, preferably minute steaks or cube steaks. Aim for steaks that are 4-6 ounces each in weight. Don’t worry if the steaks are too thick, as we can pound them down.
- Flour. Dredging the steaks in flour before frying will help get a crisp exterior and help the egg mixture adhere to the beef.
- Salt and pepper. Can be adjusted to taste.
- Eggs. This will be the first layer of dredging and will help the breadcrumbs stick to the beef before frying.
- Breadcrumbs and Parmesan cheese. For the extra crispy coating.
- Parsley. Fresh and finely chopped. This will be added to the breadcrumb mixture.
- Lemon wedges. For serving alongside the finished steaks.
- Oil. Enough for frying the steaks. I like to use an oil with a high smoke point, like avocado oil or peanut oil.
How to make milanesa
Step 1—Pound the steaks until they are about ½ inch thick.
Step 2- Make the coating. In one bowl, mix flour, salt, and pepper. In a second, whisk the eggs. In a third, combine breadcrumbs, Parmesan, and chopped parsley.
Step 3- Bread the steaks. Dip each steak in the flour, eggs, and breadcrumb mixtures, stopping in between to shake off any excess.
Step 4- Fry the milanesa. Heat 2 inches of oil in a pan over medium heat. Once hot, cook the steak until golden and crispy.
★★★★★ REVIEW
“OMGosh this was so good! Even though I had to substitute gluten-free flour (Bob’s 1 for 1) and gluten-free Panko, it was just like I remember it. My southern-born and bred guy was impressed.” – Dianne
Recipe tips and variations
- Check for doneness. I recommend using a meat thermometer to double-check if the beef is cooked. Safe-to-eat beef should have an internal temperature of 165°F.
- Use other meat. Lamb backstrap, veal steaks, and pork steaks are all excellent alternatives to cube steak.
- Add seasonings to the flour mixture. Cayenne, paprika, garlic powder, and onion powder are all great add-on ingredients that will add tons of flavor.
- Make milanesa a la napolitana. Or “milanesa Neopolitan style.” To make it this way, simply top your fried steaks with pomodoro sauce (my simple tomato sauce), mozzarella cheese, and ham, then broil them for 2-3 minutes or until the cheese has melted.
Frequently asked questions
I find minute steaks or cube steaks to be best. However, most steaks will work as they will be pounded down before cooking.
To keep things traditional, pair milanesa with potatoes, whether it be air fryer French fries or sautéed potatoes. I often enjoyed this in Mexico with a pasta salad (try my healthy pasta salad). If I’m looking for something lighter for the family, I like some sautéed veggies and a light salad.
Storage instructions
To store: Place leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Allow the steaks to cool completely and transfer them to an airtight container or freezer-safe bag. Freeze them for up to 6 months.
If you tried this Milanesa recipe, please leave a star rating and comment. It helps others thinking of making this.
Beef Milanesa
Video
Ingredients
- 4 cube steaks 4-6 ounces each
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs whisked
- 1 cup bread crumbs
- 1/3 cup Parmesan cheese
- 2 tablespoons parsley finely chopped
- 1/4 cup oil to fry
Instructions
- Pound the steaks until they are ½-inch in thickness. To pound, wrap the steaks in Saran or plastic wrap and pound on a chopping board using a meat mallet.
- On a small plate, mix the flour, salt, and pepper. In one bowl, add the eggs and whisk together. In another bowl, combine the bread crumbs, Parmesan cheese, and finely chopped parsley.
- Dip each steak in the flour mix, shake off any excess, then the egg wash, shaking off any excess. Finally, dip both sides in the breadcrumb mixture, pressing firmly to ensure they stick.
- Add oil to a pan and place over medium heat. Once hot, add the breaded beef to it and cook for 2-3 minutes on each side, or until golden and crispy.
- Place the cooked milanesa on a paper towel to soak up any excess oil. Repeat the process until all the breaded steak is cooked.
Notes
- Oven baked option: To do this, simply coat the steaks in the flour, eggs, and breadcrumbs, then transfer them to a baking sheet lined with parchment paper and bake at 425°F/219°C for 6 minutes per side.
- Leftovers: Will keep in the fridge for up to 3 days. Freeze in a ziplock bag for up to 6 months.
- Reheating: No thawing is necessary; reheat refrigerated or frozen milanesa by using the oven. Transfer them to a baking sheet lined with parchment paper and bake them at 400°F (200°C) for 10-15 minutes, stopping halfway through to flip them. Frozen steaks will take a few minutes longer.
OMGosh this was so good! Even though I had to substitute gluten free flour (Bob’s 1 for 1) and gluten free Panko, if was just like I remember it. My southern born and bred guy was impressed.
haha love that!!!!
Can I air fry?