Easy Beef Milanesa - Crispy Steak Recipe
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!
Servings 6 servings
Calories 392kcal
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
You can usually find thinly cut sirloin or top round labeled "Milanesa" at stores. If you can’t find it labeled, then pick up an eye of round steak and use a meat mallet to pound it to ⅛-¼ inch thick.
Panko breadcrumbs are flakier and give the best crispiness in my opinion. Although they may not be quite as crispy, you cam swap it for regular breadcrumbs if you'd like.
Be sure the oil is hot enough before frying so you don't overcook the meat and get the best crispy exterior.
Allow to cool before storing leftovers in an airtight container for 3-4 days in the refrigerator.
Reheating: I like to heat them in a skillet with teaspoon of oil to re-crisp them. But, you can also heat them in the oven on 350° F until heated through or air fry them at 400° F for 3-5 minutes.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 23g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 153mg | Sodium: 630mg | Potassium: 490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 0.01mg | Calcium: 75mg | Iron: 4mg
