Beef Milanesa

Learn how to make Milanesa (Milanesa De Res), crispy breaded steak pan-fried until golden. It’s easy to make, packed with flavor, and cooks quickly. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Latin American

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 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.

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.
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.

Nutrition