Beef Milanesa Steak Recipe

Try my Authentic Quesabirria Tacos for an easy meal or my Easy Tortilla Chip Mexican Casserole for a family-friendly dinner! If you’re in the mood for more hearty dishes, my Albondigas Mexican Meatball Soup is always a hit.

Reasons You’ll Love This Recipe

• Quick meal: From start to finish, this Milanesa steak recipe takes just 30 minutes, making it perfect for busy weeknights when you need dinner on the table fast.
• Budget-friendly: Using thin cuts of beef makes this recipe economical while still delivering big flavor. It’s a great way to transform inexpensive cuts into something special.
• Crispy perfection: The seasoned bread crumb coating creates an irresistible crunch that contrasts beautifully with the tender meat inside. Every bite offers that satisfying golden brown exterior.
• Family favorite: Kids and adults alike love this breaded steak recipe. It’s similar to chicken tenders but offers a more sophisticated flavor that appeals to everyone at the table.

What Is Milanesa Steak?

Milanesa steak (milanesa de res) is a Latin American dish inspired by Italian cuisine, specifically the Milanese veal cutlet. It features thinly sliced beef that’s been pounded even thinner, dipped in egg wash, and coated in seasoned bread crumbs before being fried until golden brown and crispy.

This preparation method is incredibly popular throughout Argentina, Mexico, and other Latin American countries, with each region adding its own special touches. The dish is beloved for transforming economical cuts of meat into tender, flavorful meals that are quick to prepare and universally appealing.

Recipe Ingredients

See the recipe card below for a complete list of ingredients and measurements.

Ingredient Notes:

• Thin steak cuts – Look for round, flank steaks, or sirloin that’s been sliced thin (about ¼ inch thick). If you can’t find pre-sliced thin cuts, ask your butcher to slice them for you or partially freeze a steak to make it easier to slice thinly at home.
• Eggs – These create the binding “glue” that helps the bread crumbs adhere to the meat. The egg wash adds moisture and ensures your coating will stay put during cooking.
• Bread crumbs – Use plain bread crumbs as a base for the coating. You can use panko for extra crunch, but traditional bread crumbs create that classic Milanesa texture.
• Seasonings – A blend of salt, pepper, garlic powder, and dried herbs brings the coating to life. Feel free to customize these based on your preferences.
• Olive oil – Used for frying, olive oil adds flavor while creating that perfect crispy coating. You’ll need enough to cover the bottom of your pan with about ¼ inch of oil.
• Lemon wedges – A squeeze of fresh lemon juice brightens up the finished dish and cuts through the richness of the fried steak.

Substitutions and Additions

• Meat substitutes – This preparation works beautifully with chicken breast (for chicken milanesa), pork cutlets, or even turkey cutlets. Just ensure they’re pounded to an even thickness.
• Bread crumb variations – Try using Italian seasoned bread crumbs or mixing in grated Parmesan cheese for added flavor. For a gluten-free option, use crushed rice cereal or gluten-free bread crumbs.
• Cooking method – While traditionally pan-fried, you can also make these in an air fryer (spray with oil and cook at 400°F for about 6-8 minutes) or bake them on a baking sheet at 425°F for approximately 15-18 minutes for a lighter version.
• Toppings – Create a “milanesa napolitana” by adding a slice of ham, tomato sauce, and melted cheese on top after frying. Or serve topped with a simple tomato and onion salad for freshness.

How to Make Beef Milanesa Steak (step-by-step directions)

STEP 1. If your steaks aren’t thin enough, place them between two pieces of plastic wrap and gently pound them with a meat mallet until they’re about ¼ inch thick.

STEP 2. Set up your breading station: Place flour in one shallow dish, beaten eggs in another, and mix bread crumbs with seasonings in a third dish. (Photo 1)

STEP 3. Pat the steaks dry with paper towels, then season them lightly with salt and pepper on both sides. (Photo 2)

STEP 4. Dredge each steak in flour, shaking off excess, then dip in beaten eggs, allowing excess to drip off. (Photo 3)

STEP 5. Press the steak into the seasoned bread crumbs, ensuring both sides are well coated. Place on a plate and repeat with remaining steaks. (Photos 5 & 6)

STEP 6. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

STEP 7. Carefully add the breaded steaks to the hot oil, working in batches if needed to avoid overcrowding.

STEP 8. Cook for 2-3 minutes per side until golden brown and crispy, adjusting heat as needed to prevent burning. (Photo 7)

STEP 9. Transfer to a paper towel-lined plate to drain excess oil. (Photo 8)

STEP 10. Serve immediately with lemon wedges and your choice of sides.

Recipe Tips

• Don’t skip the pounding – Even if your steaks are already thin, pounding them ensures tenderness and even cooking.
• Dry the meat first – Patting the steaks dry with paper towels before breading helps the coating adhere better.
• Rest the breaded steaks – Let the breaded steaks sit for 5-10 minutes before frying to help the coating set and stick better.
• Oil temperature matters – The oil should be hot but not smoking. Test with a small piece of bread crumb – it should sizzle immediately but not burn.
• Don’t overcrowd the pan – Fry in batches if necessary. Overcrowding lowers the oil temperature and results in soggy rather than crispy milanesa.
• Keep warm properly – If making multiple batches, keep finished steaks warm in a 200°F oven on a wire rack over a baking sheet, not stacked, to maintain crispiness.

Storing Tips

• Storage: Milanesa steak is best enjoyed fresh for maximum crispiness, but leftovers can be stored properly.
• Refrigerator: Store leftover milanesa in an airtight container with layers separated by parchment paper for 2-3 days. The breading will soften in the refrigerator but can be crisped up when reheated.
• Freezing: You can freeze cooked milanesa for up to 1 month. Wrap individual pieces in plastic wrap, then aluminum foil, before placing in a freezer bag to prevent freezer burn.
• Reheating: For the crispiest results, reheat in a 375°F oven on a wire rack for 10-15 minutes, or in an air fryer at 350°F for 3-4 minutes. Avoid microwaving as this will make the breading soggy.

Serving Suggestions

Serve your golden brown milanesa steak with a side of Air Fryer Shepherd’s Pie Stuffed Baked Potato orGarlic Parmesan Fries for a classic pairing. For a lighter option, try my Cilantro-Lime Rice or the delicious Grilled Chili Lime Mexican Street Corn Ribs.

A traditional Argentine-style serving includes a simple salad of lettuce, tomato, and onion on top of the milanesa. For a complete meal, add a side of Enchilada Pie Casserole to round out your plate.

Recipe FAQs