This Milanesa Steak Recipe, also known as Milanesa De Res, is a delicious thinly-sliced steak, covered with bread crumbs and then fried. It’s a quick and easy dish that gets on the table in 30 minutes. The meat is so tender that it’s perfect on its own or as a sandwich, taco or quesadilla.
The name of Milanesa comes from the City of Milan in Italy. It’s a popular meal in Central and South America in addition to Italy, of course. It’s also made in other countries. For instance, you’ll find a similar meal in Germany called Wiener Schnitzel.
It’s typically plated with French fries, but we decided that maybe one fried food on the plate was enough for today.
What is Milanesa Steak?
This Milenesa steak recipe is made from very thinly sliced beef, usually top round. Our market has the sliced steak available pre-packaged. If you need to ask your butcher to slice them, they should be about 1/8 to 1/4″ thick.
If you don’t want to use beef, you can also use any sliced meat, like chicken, pork or veal. You could even make a vegetable Milanesa by slicing eggplant. If using another meat, you may need to use a meat pounder to get it thin enough.
Here are a couple of tips for dipping in egg and breading.
- First, feel free to wear food service gloves. There’s no reason why you need to get messy.
- Second, always dip in egg with one hand. Then, dip in the breadcrumbs with the other hand. This will help you avoid the big clumps of gunk.
That little perfectly round ball of yellow on the right isn’t butter. It’s polenta, a quick little side, made from fine cornmeal.
If you like this Milanesa steak recipe, I’m building a Mexican Food recipe library which may interest you. Lots of delicious homemade Mexican food as authentic as I can get it.
Milanesa De Res (Breaded Beef Steak)
- Vegetable Oil for Frying About 1/2" high in skillet
- 1/4 cup All Purpose Flour
- 1 1/2 cups Breadcrumbs like Seasoned Progresso with Parmesan
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Ancho Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Onion Powder
- 3 large Eggs
- 4 Very Thinly Sliced Steaks from Top Round Milanesa Beef
- Begin heating oil on medium heat on the stove top.
- In shallow casserole or pie dish, stir together breadcrumbs and spices, set aside.
- In another shallow casserole or pie dish, whisk eggs until well blended, set aside.
- Sprinkle flour on both sides of each steak.
- Working with one steak at a time (using gloves, if you like), dip each steak in egg then in breadcrumb mixture. Set steaks aside on a baking sheet so they're not touching.
- Once all steaks are covered and the oil is hot, cook one steak at a time. Place in the oil and cook for 1-2 minutes if the steaks are 1/8" thick or 2-3 minutes if the steaks are 1/4" thick. Using tongs, turn and repeat.
- Remove steaks to drain on paper towels.
- This meal is typically served with French fries when plated or can be made into fajita style tacos or sandwiches. I've shown it with a tomato pico de gallo and a rounded scoop of polenta, garnished with cilantro and lime slices for squeezing a bit of lime juice on top when serving.