Milanesa Steak is a thin cut of beef that is seasoned with garlic and herb seasoning and Italian panko crumbs, and fried in oil for a crispy, golden-brown crust on the outside with tender and juicy meat inside.
This Latin American recipe is called Milanesa de Res in Spanish and is also commonly known as beef milanesa. This delicious dish is perfect for any occasion.
You may think this looks just like a chicken fried steak recipe, and you are right! The difference is in the seasoning and this recipe is not served with gravy.
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Milanesa Steak Recipe Ingredients
To make this easy beef milanesa recipe, you will need the following ingredients (print the recipe below for detailed amounts):
- Milanesa beef: Milanesa beef can be substituted with other thinly sliced meat such as chicken, pork, or veal. If you can’t find a “milanesa” cut of beef you can use top round steaks, thinly sliced and pounded thin.
- All-purpose flour
- Garlic and herb seasoning: I use the Dash brand garlic and herb seasoning. You can use any brand but be sure to use a no salt added seasoning or omit the salt to avoid oversalting the meat.
- Black pepper
- Italian seasoned panko bread crumbs: You can substitute plain panko bread crumbs and add italian seasoning or your choice of seasoning as needed for flavor.
- Vegetable oil: I like vegetable oil for this recipe however you can substitute any high smoke point oil such as canola, avocado or grapeseed oil. Avoid low smoke point oils such as olive oil or butter as they will likely burn at the high temperatures needed to cook the milanesa.
Special Tools Needed
Large, shallow, dipping dishes such as plates or baking pans (I like to use these quarter sheet pans)
Large skillet (For frying I like this stainless steel skillet with high sides)
How to Make Milanesa de Res
When frying, remember the order is 1) Flour, 2) Egg, and 3) Breadcrumbs.
- Whisk together the all-purpose flour, salt, garlic and herb seasoning and black pepper in a medium sized mixing bowl.
- In a small mixing bowl, whisk together the eggs and water until smooth and frothy.
- Place the flour mixture in a large, shallow dish, the whisked eggs in a second large, shallow dish and the bread crumbs in a third.
- Dip each cut of milanesa into the flour mixture until the cut is completely coated with flour and then gently shake off any excess flour and set the meat on a clean plate.
- Repeat with each cut of meat until all pieces are “dredged” or coated in the flour mixture.
- Once all pieces are covered in flour, dip the breaded beef, one at a time, in the egg mixture until the egg covers the whole piece of meat.
- Allow the excess egg wash to drip off and then lay the meat in the bread crumbs. Gently pat the bread crumbs onto the meat until fully coated and then gently shake off any excess crumbs and place the breaded meat on a plate to the side.
- Repeat with all of the flour-coated milanesa until all pieces have been fully coated.
- Once the meat is breaded, heat the oil in a large skillet over medium high heat. The oil should come up about ½ inch in the pan, if necessary you can add more.
- Once the oil is hot enough that a drop of water will sizzle if added, place once slice of milanesa in the hot oil. Fry for about 1 minute on each side or until the breading is golden brown.
- Remove the cooked meat from the pan and place on a clean plate covered with a paper towel.
- Repeat with each slice of meat until all pieces are cooked.
- Allow the milanesa beef to warm to room temperature before starting.
- Use tongs to turn the milanesa over while frying.
- You may need to strain out some crumbs if they are causing the oil to burn.
Traditionally, steak milanesa is served with french fries and lemon slices.
Milanesa should be stored in an airtight container in the refrigerator and can be stored for up to 3-4 days. To freeze the Milanesa Steak, wrap it well in plastic wrap, place it in a plastic bag or freezer-safe container, and store it in the freezer for up to 3 months.
To reheat, you can pan fry (not in oil) until it’s heated through, or bake in an oven at 350 degrees Fahrenheit for about 10-15 minutes, until it’s heated through. It’s not recommended to reheat it in the microwave as it will make it soggy but the flavor will still be good. If frozen, thaw it in the refrigerator overnight or until fully thawed.
How to Prevent Grease from Splashing
No one likes to be splashed with grease while cooking, even if they love a fried dish (like me!) Here are a few tips to help you avoid getting splashed:
- Use a splatter screen. This wire mesh screen sits on top of the pan and helps to contain the hot oil and grease. If you don’t have a splatter screen, use a lid to cover the pan, but make sure to keep the lid slightly ajar to allow steam to escape, otherwise the steam will turn into water and drip into the pan, causing additional splashing.
- Be sure to use a pan with high sides to contain the oil and keep it from splashing out.
- Do not overcrowd the pan. If there is too much in the pan, the temperature of the oil will drop and rise more frequently, which can contribute to grease splashes.
- When adding the meat to the pan, gently place it in the oil with tongs, rather than dropping it in, to minimize the splashing.