Milanesa Steak

5 from 1 vote

Milanesa steak consists of a thin and tender slice of beef, packed with flavor, with a crispy breaded exterior. It's the perfect mouthwatering combination!

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: Argentinian, Brazilian, Latin, Mexican

Keyword: Beef, Milanesa, Steak

Servings:

Calories: 357kcal

Author: Lilian Vallezi

Ingredients

Marinade

1 lb Beef top round, sliced extra thinly (500g)
2 tablespoons extra virgin olive oil
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon beef seasoning (5g)
salt and pepper ½ teaspoon of salt works great for me

Breading

3 whole eggs or just egg whites
½ cup water
5 oz all-purpose flour (150g)
7 oz Plain breadcrumbs (200g) Panko can also be used
2 oz Shredded parmesan cheese (55g)
1 teaspoon salt

Frying

Vegetable oil enough to cover the steaks

Instructions

Mix all ingredients for the marinade in a glass bowl, and pour over the steaks. Rub it on the steaks with your hands on both sides. Marinate for at least 15 minutes.
Now prepare your workstation for the breading, always using dishes that are rimmed and can fit your steaks.
Add the flour to a dish; set aside. In another dish, mix the water and eggs; set aside. Then, in a third dish, combine the breadcrumbs, salt, and parmesan cheese; set aside. Now put all 3 dishes next to each other, starting with the flour, then the egg wash, then the breadcrumbs mixture, and lastly, an empty dish to place your breaded steaks.
Place one steak at a time on the flour, pressing firmly with your hands on both sides; shake off any excess flour. Dip the floured steak into the egg wash; let it drip any excess. Then place it in the breadcrumbs and cover both sides with it, pressing firmly with your hands; shake off the excess. Place the steak in the empty dish. Repeat this process with each steak.
Over medium-high heat, heat enough oil in a large skillet to cover one steak. The temperature should be around 350ºF when you start. If you don't have a thermometer, you can touch a toothpick in the oil; if it creates tiny bubbles around it, the oil is ready.
Carefully place one steak in the oil and fry it until golden brown. If your skillet is not very big, I recommend frying one at a time so the temperature won't drop too much.
Once done, remove the steak from the pan and place it on a plate lined with paper towel to absorb any extra oil. Repeat the process with the remaining steaks.
Serve them hot with a squirt of lime juice, hot sauce, and your favorite sides.

Nutrition