This delicious beef milanesa steak recipe is made with very simple ingredients and easy to prepare in just 40 minutes from start to finish. It’s an easy recipe for a versatile beef dish that pairs well with so much!
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Best Steak Milanesa Recipe
As much as I love a big juicy steak, I love this crispy fried steak just as much! Steak milanesa is made with a thin cut of beef, dredged in flour, egg and breading then pan-fried until golden brown.
It’s simple, it’s classic, and a kid-friendly, family-favorite comfort meal.
This may remind you of a beef version of chicken katsu or chicken-fried steak like schnitzel, so if you like either of those, you’re going to love crispy milanesa just as much!
It makes for a quick and easy weeknight meal and because it pairs with almost anything, there’s very little brain power that goes into what to serve it with. Try rice, mashed potatoes, french fries, or roasted veggies. I know some people who treat it as a chicken parmesan and spread sauce and melted cheese overtop! Have it with a simple side salad for a healthy lunch, or with a fried egg on top for those who love steak and eggs for breakfast!
Milanesa Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Thin-cut Milanesa steak: You can usually find thinly sliced steak like sirloin or top round steak labeled “Milanesa meat” at stores. If you can’t find it labeled, pick up an a round or eye of round steak and use a meat mallet to pound and tenderize it to ⅛-¼ inches thick.
- All-purpose flour, eggs, breadcrumbs: Flour to coat the steak and keep it dry, and eggs to give something for the crumbs to adhere to. All combined to give the steak a crunchy coating.
- Seasoning: Salt, pepper, garlic powder.
- Oil: For cooking. Vegetable oil, canola, oil, or olive oil all work.
- Fresh parsley: An optional garnish for serving.
Variations
1. I love the crispy texture of Panko breadcrumbs, but you can swap them with regular or Italian seasoned breadcrumbs instead.
2. For a bit of extra flavor, add Parmesan cheese to your breadcrumbs.
How to Make Milanesa Steak
This recipe will come together with 10 minutes of prep time and a few simple steps!
Step 1: Set up your dredging area with 3 bowls. You may find it easier to use a shallow dish for any or all of them. One for the flour, one for the egg wash, and one for the breadcrumbs and seasoning.
Step 2: Season each piece of meat on both sides with garlic powder, salt and pepper and press it so that it sticks to the meat (a good reason to pat your meat down with paper towels first!). Then, dip it the flour, coating both sides, then shake off the excess.
Step 3: Dip the floured steak into the eggs, again coating both sides, and let any excess drip off and immediately place it into the bread crumbs. Press down gently on both sides to make sure it’s evenly coated. Place the breaded steak on a plate and repeat the dredging steps with remaining pieces of steak.
Step 4: Heat oil in a large nonstick skillet over medium-high heat. Once hot, fry one or two steaks at a time for about 2-3 minutes on each side, working in batches to not overcrowd the pan.
Step 5: Place the cooked beef cutlets onto a wire rack over a baking sheet to cool. Serve over mashed potatoes and finish with a squirt of fresh lemon juice. Enjoy!
Tips
- Make sure oil temperature is hot enough before adding the steak. If not, you’ll end up with a soggy coating!
- Resting the steaks, elevated on a wire rack, helps to keep them crisp.
- For a lighter version, skip the oil and cook these in the air fryer instead.
How to Store Leftovers
Refrigerate: Once completely cooled, store leftovers in an airtight container for up to 3 days in the fridge.
Freeze: You can freeze them too! If you’re stacking them away, I would suggest putting a piece of parchment paper in between them so they don’t freeze together. Or wrap them individually in plastic wrap. That way you only need to take out what you’re going to use.
Reheat: To crisp them back up, you can either heat them in a skillet with a teaspoon of oil, or heat them in the oven at 350° F until warmed through. Air frying them at 400° F for 3-5 minutes works as well.
Side Dish Recipes to Serve With Beef Milanesa
- Roasted Green beans
- Garlic Mashed Cauliflower
- Roasted Potatoes
- Dirty Brown Rice
- Rosemary Roasted Potatoes
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Easy Beef Milanesa – Crispy Steak Recipe
Ingredients
- 1 ½ pounds thin cut Milanesa steak see ingredient notes
- ½ cup all-purpose flour
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder divided
- 3 eggs
- 2 cups panko breadcrumbs
- ¼ cup oil for cooking (more if needed)
- Fresh parsley optional garnish
Instructions
Step 1: Prepare dredging station
- In one bowl, add the flour. In a second bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs and ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.½ cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 3 eggs, 2 cups panko breadcrumbs
- Sprinkle both sides of the meat with the remaining salt, pepper and garlic powder and press it on so it sticks to the meat.1 ½ pounds thin cut Milanesa steak
- Place one piece of seasoned meat into the flour bowl and coat both sides. Shake off excess and dip into the bowl with beaten egg, coating both sides. Last, dip it into the 3rd bowl of panko and coat both sides, patting the breadcrumbs onto the meat.
- Place the coated steak on a plate and repeat with each of the remaining pieces.
- In a large skillet, add the oil and heat over medium-high heat. Once hot, add one or two of the dredged steaks and cook each for about 2-3 minutes on each side. Avoid overcrowding the pan so that it crisps properly.¼ cup oil
- After cooking each piece, place them onto a wire cooling rack that is placed on a baking sheet. This keeps them crispier. You can also just place them on a plate lined with paper towels but they may not be quite as crispy.
- Serve with mashed potatoes, French fries, roasted potatoes, or rice with a squeeze of fresh lemon juice.Fresh parsley
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Loretta
I love almost all of your recipes!