Crispy Milanesa Recipe Milanesa De Res

Love crispy breaded meat? Try my beef katsu, turkey cutlets, parmesan crusted chicken, and veal cutlets next. You’ve heard of crispy breaded chicken, but have you ever tried it with beef? My family LOVES the Argentinian twist on it, Milanesa, which is a twist on fried steak.

Why I love this 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. Switch up the breading mixture, or serve them with all sorts of side dishes. Quick to cook. As these beef steaks are very thin, they fry up super quickly.

Ingredients needed

Steak. 4 thinly-cut steaks, also known as minute steaks or cube steaks. Either 4-6 ounce steaks or 4 small steaks pounded to schnitzel-like thickness. Flour. Dredging the steaks in flour before frying will help get a crisp exterior and help the egg mixture adhere to the beef. To make this recipe gluten free, use a gluten-free flour blend or almond flour. 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. Bread crumbs. For the extra crispy coating. Parmesan cheese. Freshly grated is best. 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. Any neutral-flavored cooking oil will work. When frying foods, always choose an oil with a high smoke point. Good oils to use include peanut, avocado, and safflower oil.

How to make milanesa

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Also known as milanesa de res, Milanesa is essentially thinly cut beef steak slices dredged in an egg and breadcrumb mixture and fried until golden brown and crispy. Not to be confused with chicken Milanese, it’s often referred to as Argentina’s unofficial #1 dish. Step 1—Pound the steaks. If using thicker steaks, wrap them in saran wrap and pound them until they are about ½ inch thick. Step 2- Make the coating. Get three small bowls. In one bowl, mix the flour, salt, and pepper. In the second bowl, add the eggs and whisk together and in the third bowl, combine the breadcrumbs, parmesan cheese, and finely 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. When dipping in the breadcrumb mixture, press firmly to ensure they stick to the beef. Step 4- Fry the milanesa. Fill a pan with two inches of oil and place it over medium heat. Once the oil is hot, add 1-2 steaks and cook for 2-3 minutes on each side or until golden and crispy. Place the fried steaks on a paper-towel-lined plate to soak up any excess oil and repeat the process until all of the steaks are cooked.

Arman’s recipe tips

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, all you have to do is top your fried steaks with pomodoro sauce, mozzarella cheese, and ham, then broil it for 2-3 minutes or until the cheese has melted. Use other meat. Lamb backstrap, veal steaks, and pork steaks are all fantastic options to replace cube steak.

Storage instructions

To store: Place leftovers in an airtight container in the fridge for up to 3 days. Yes! If you would rather bake your milanesa as opposed to frying them, then you certainly can. 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 keep things traditional, pair milanesa with potatoes, whether it be air fryer French fries, mashed, or baked (a la air fryer baked potato). However, considering this is somewhat of an Italian-South American fusion dish, you could also serve it on a bed of fresh pasta or with a side of orzo pasta salad. If you’re looking for something lighter, try serving your fried steaks with sautéed carrots, air fryer zucchini, or air fryer broccoli. 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 400°F/204°C 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.