Beef Milanesa Steak Recipe

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This Milanesa Steak is a deliciously simple breaded steak that turns thin cuts of beef into a crispy, golden brown masterpiece in just 30 minutes.

Prep Time9

Cook Time30

Total Time39

Course: Main Dishes

Cuisine: Brazilian Inspired

Servings:

Calories: 469kcal

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.
1 ½ pounds thin cut Milanesa steak
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.
½ cup all purpose flour, 3 eggs, 2 cups panko breadcrumbs, ¾ teaspoon garlic powder
Pat the steaks dry with paper towels, then season them lightly with salt and pepper on both sides.
1 teaspoon salt, 1 teaspoon black pepper
Dredge each steak in flour, shaking off excess, then dip in beaten eggs, allowing excess to drip off.
Press the steak into the seasoned bread crumbs, ensuring both sides are well coated. Place on a plate and repeat with remaining steaks.
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
¼ cup oil
Carefully add the breaded steaks to the hot oil, working in batches if needed to avoid overcrowding.
Cook for 2-3 minutes per side until golden brown and crispy, adjusting heat as needed to prevent burning.
Transfer to a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges and your choice of sides.
Fresh parsley

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.