Beef Milanesa

Learn how to make beef Milanesa, a delicious Argentinean dish made up of breaded beef steak that is fried to perfection. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Argentinian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 494kcal

Author Arman Liew

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 deep fry

Instructions

Pound the steaks until they are ½-inch in thickness.
On a small plate, mix the four, 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 two inches of oil to a pan and place over medium heat. Once hot, add 1-2 milanesa 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.

Video

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.

TO STORE: Place leftovers in an airtight container in the fridge for up to 3 days.

TO REHEAT: 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 200C/400F for 10-15 minutes, stopping halfway through to flip them. Frozen steaks will take a few minutes longer.

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.

Nutrition