Beef Milanesa is a very popular way to eat steak in many Latin American countries. It's usually made from an inexpensive cut of beef that is pounded thin and breaded before being pan-fried to crispy perfection. You can serve it alongside French fries, rice, or as a filling for a hearty sandwich.
Ingredients and Substitutions for Beef Milanesa :
- Flank Steak: is already a thin cut, but you can use top round steak or ribeye. Ask the butcher to slice it thin.
- Flour: all purpose flour makes the breading stick to the steak better.
- Eggs: are the binding agent between the steak and the breading. If you don't want to use eggs, dip the steak in a slurry of flour and water before breading.
- Panko Breadcrumbs: produce the crispier, crunchier Milanesa, but you can use regular breadcrumbs or even crushed crackers.
- Salt and pepper are super important because they are the only seasonings for Milanesa. You can also add dried parsley or other herbs to the breadcrumbs if you want to enhance the flavor.
- Oil: I like using lite olive oil or avocado oil, but you can use the oil of your choice.
How to Make Crispy and Tender Milanesa:
- Place the steaks between two sheets of parchment paper and pound them to about ¼-inch thick. Season generously with salt and pepper.
2. Dip the seasoned steaks into flour and shake to remove any excess.
3. Beat the eggs in a shallow bowl and place the Panko breadcrumbs in a second shallow bowl.
4. Dip the floured steaks into the egg, shaking off any excess.
5. and then place them into the bowl with the breadcrumbs. Press the steaks into the breadcrumbs on both sides so they are fully covered and well breaded. Set aside.
6. Heat the oil in a large skillet over medium-high heat and cook one or two steaks (depending on the size), for 3-4 minutes on each side until crispy and golden brown. The steaks should cook fully if pounded thin.
Tips for the Best Beef Milanesa:
- Serve Milanesa with a side of French fries, rice, or your favorite pasta. You can also use it as filling for a very hearty sandwich!
- Pound the steaks as thin as you can so they cook quickly and evenly.
- For extra flavor, add herbs and spices to the breadcrumbs.
- Reheat in the toaster oven for a crispy Milanesa.
Beef Milanesa
Equipment
- meat mallet
- shallow bowls
- large skillet
Ingredients
- 1 ½ lb flank steak cut into 4 steaks
- 2 tsp salt or to taste
- freshly cracked black pepper to taste
- ⅓ cup all-purpose flour
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
- ⅓ cup lite olive oil or enough to pan fry the steaks
Instructions
- Place the steaks between two sheets of parchment paper and pound them to about ¼-inch thick. Season generously with salt and pepper.
- Dip the seasoned steaks into flour and shake to remove any excess.
- Beat the eggs in a shallow bowl and place the Panko breadcrumbs in a second shallow bowl.
- Dip the floured steaks into the egg, shaking off any excess, and then place them into the bowl with the breadcrumbs. Press the steaks into the breadcrumbs on both sides so they are fully covered and well breaded. Set aside.
- Heat the oil in a large skillet over medium-high heat and cook one or two steaks (depending on the size), for 3-4 minutes on each side until crispy and golden brown. The steaks should cook fully if pounded thin. Continue with the rest of the steaks. Add more oil to the skillet if needed.
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