Beef Milanesa
This Beef Milanesa is crispy, golden, and bursting with flavor—thanks to a zesty panko coating fried to crunchy perfection!
Servings 6
Calories 469kcal
Equipment
- skillet
Ingredients
- 1 ½ pounds thin cut Milanesa steak see notes
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- ¾ teaspoon garlic powder divided
- ½ cup all purpose flour
- 3 eggs whisked
- 2 cups panko breadcrumbs
- ¼ cup oil more as needed for frying
- Fresh parsley for garnish (optional)
Instructions
- Season the steak by sprinkling both sides with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 teaspoon of garlic powder.1 ½ pounds thin cut Milanesa steak , 1 teaspoon salt, 1 teaspoon black pepper, ¾ teaspoon garlic powder
- Prepare a dredging station by setting up three bowls. Place the flour in one bowl. In the second bowl, whisk the eggs to create the egg wash. In the third bowl, combine the panko breadcrumbs with the remaining salt, black pepper, and garlic powder for extra seasoning.1 teaspoon salt, 1 teaspoon black pepper, ½ cup all purpose flour, 3 eggs, 2 cups panko breadcrumbs, ¾ teaspoon garlic powder
- Dredge the meat by coating both sides in flour, shaking off any excess.
- Then, dip it into the egg wash, coating both sides.
- Finally, press it firmly into the panko breadcrumbs, making sure the breading sticks firmly.
- Place the breaded steak on a clean plate and repeat with the remaining pieces.
- Heat the oil in a large skillet over medium-high heat until hot but not smoking. Fry each milanesa steak in batches for 2-3 minutes on each side until crispy and golden brown on both sides. Avoid overcrowding the pan so that it fries evenly.¼ cup oil
- Drain any excess oil by transferring the fried steak to a wire cooling rack over a baking sheet. This keeps it crispy. You could also place them on a plate lined with paper towels, but stacking them may soften the crust.
- Serve immediately with fresh chopped parsley, lemon wedges and your favorite side dish. Enjoy!Fresh parsley
Notes
- The steak should be about ⅛-¼ inch thick. If you can’t find specific Milanesa cuts, you can substitute thinly cut eye of round steak, sizzle steak, or even cube steak will work. You can use a meat mallet to tenderize the meat and make it thinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the steak tightly and freeze for up to 2 months. When you're ready to enjoy again, let them thaw overnight in the fridge. Then you can reheat them in a skillet with a little oil, in the oven, or in an air fryer.
Nutrition
Serving: 1g | Calories: 469kcal | Carbohydrates: 23g | Protein: 29g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 151mg | Sodium: 625mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 0.01mg | Calcium: 60mg | Iron: 4mg