Milanesa Steak

Crispy, bread crumb-studded Milanesa steak is part of the great tradition of breaded-and-fried meats that can be found in virtually every corner of the globe. Think of Japan’s chicken katsu, Austria’s Wiener schnitzel and our very own chicken-fried steak. This recipe hails from Argentina, the land of asado-style meats and exquisite wines, where steak Milanesa is a regular fixture at mealtime.

Dredged in seasoned bread crumbs and shallow-fried to a shade of golden brown, Milanesa steak fits the bill when you’re craving a comforting easy weeknight dinner or a super steak recipe. When served with a fresh batch of air-fryer fries or generous helping of creamy mashed potatoes, it’s the kind of meal that satisfies picky eaters and impresses dinner guests. Plus, it can be prepped, cooked and plated in about 30 minutes.

What is Milanesa steak?

Milanesa steak is a thin steak encrusted with a thick layer of bread crumbs and fried until it’s golden brown and crispy. While the recipe is Argentine, it has roots in Italy (as you may have guessed from the Milanesa part) as a result of the wave of immigration from Europe to the Southern Cone during the 19th century.

Thanks to its nigh-universal appeal, Milanesa steak crops up across Latin America, from Uruguay to Mexico, where you’ll encounter the dish as Milanesa de res or Milanesa de carne. There are dozens of variations on Milanesa starring everything from chicken to pork, fish and eggplant.

Milanesa Steak Ingredients

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• Seasonings: Liberally applying a mixture of salt, pepper, garlic powder and onion powder packs your steak with flavor. The beef soaks up the seasonings, infusing each bite with a palate-pleasing flavor.
• Steaks: Cut from the cow’s rear leg, top round is a lean cut of beef that doesn’t skimp on flavor and lends itself well to quick frying. We recommend tenderizing the meat with a mallet before breading it for the most tender Milanesa.
• Bread crumbs: Traditional Milanesas call for bread crumbs to give them their marvelously crunchy golden exterior. This recipe is the perfect excuse to grab that half-forgotten loaf going stale in your bread box and make homemade bread crumbs.
• Flour: It would be tragic if the breaded coating slid off the steaks. Flour helps prevent this by giving the egg wash something to stick to.
• Eggs: Eggs are the glue that allows the bread crumbs to stick to the steak.
• Oil: The best oils for frying are those with a high smoke point and a neutral flavor like canola, avocado, vegetable or sunflower oil. You can also fry the steaks in ghee (a clarified butter integral to Indian cuisine).
• Lemon: Freshly squeezed lemon juice livens the dish with its zesty, bright flavor.

Directions

Step 1: Season the meat

Josh Rink for Taste of Home

In a small bowl, combine 1 teaspoon of salt, pepper, garlic powder and onion powder. Coat the steaks with half the seasoning mixture. Pour the remaining seasoning mixture into a shallow bowl with the bread crumbs. Stir to combine.

Editor’s Tip: For the most succulent steaks, grab your meat mallet and gently hammer each steak to thin it out. Aim for 1/8- to 1/4-inch thickness.

Step 2: Dredge the steaks

Josh Rink for Taste of Home

Place the eggs and flour in separate shallow bowls. Dredge the steaks in flour, coating both sides well and shaking off the excess. Dip the steaks in the egg, then in the bread crumbs, gently patting to ensure the bread crumbs stick.

Step 3: Cook the steaks

Josh Rink for Taste of Home

In a deep skillet, heat 1/2-inch of oil to 375°F. Working in batches, fry the steaks for three to four minutes on each side until they’re golden brown. Remove them from the oil and transfer them to a paper towel-lined plate to drain. Garnish with remaining 1/4 teaspoon salt, then serve with lemon wedges.

Editor’s Tip: Use an instant-read meat thermometer to ensure the oil stays at 375° throughout the cooking process.

Josh Rink for Taste of Home

Milanesa Steak Variations

• Use panko: Boost the crunch factor by replacing the standard bread crumbs with panko bread crumbs. These coarse Japanese bread crumbs boast a lighter texture than traditional bread crumbs, so they become marvelously crispy and crunchy when fried.
• Make Milanesa Napolitana: This Italian-influenced variation is a favorite in Argentina, layering tomato paste, ham and mozzarella over the fried steak.
• Baked Milanesa steak: Popping your steak in the oven is a health-conscious alternative to frying. Bake the steaks at 375°F for 8 to 10 minutes per side or until golden brown.
• Add cheese: Grate a generous amount of cheese into the bread crumbs to make it even more of a knock-out coating.
• Skip the breading: All set to make Milanesa but forgot to pick up bread crumbs? Ditch the breading. Instead, season the steaks with additional herbs and spices. Use a tablespoon or two of extra virgin olive oil to cook the steaks in lieu of frying them.

How to Store Milanesa Steak

Let leftover steaks cool slightly. Layer the steaks in an airtight container (foil works in a pinch), separating them with parchment. This prevents the steaks from sticking together and prevents the breaded coating from becoming too soggy. Stash the container in the refrigerator.

Can you freeze steak Milanesa?

For a more long-term storage solution, the freezer is your best friend. Again, remember to separate the steaks between layers of baking parchment to prevent them from sticking together.

How long does Milanesa steak last?

You have a few days to make the most of those leftovers. Refrigerated Milanesa steak lasts up to four days, while frozen Milanesa can be kept for up to three months.

How do you reheat Milanesa steak?

If reheating Milanesa steaks from frozen, remember to let the steaks thaw in the fridge overnight. For best results, leave the steaks out for several minutes at room temperature before reheating them. Preheat your oven to 350° and reheat the steaks for 15 to 20 minutes until they’re warmed through. You can also use your air fryer, heating the steaks for six to eight minutes at 350°.

Milanesa Steak Tips

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What is the best cut for Milanesa steak?

Top round or bottom round are the favored cuts when making Milanesa steak. With virtually no marbling, these lean cuts are perfect for quick frying, grilling or slow-cooking (as you would with Swiss steak). The top round skews more tender than the bottom round. Bottom round comes from the outside of the leg and has a tighter grain, making it good for Milanesa but even better for braising.

What wine pairs with Milanesa steak?

Argentina means malbec, and a bottle of wine made with the country’s star grape variety often appears on the table along with these tender fried steaks. Cabernet sauvignon is a solid second choice. Folks who prefer plusher, less tannic styles can try merlot or zinfandel.

Bolder rosés vinified from syrah (look for examples from Australia, where it’s called shiraz), cabernet sauvignon and malbec have a fuller body and ripe fruity flavor that makes a wonderful change from red while still being able to hold up to the beef.

What can you serve with Milanesa steak?

Lighter-than-air whipped mashed potatoes are a popular side dish in Argentina, with rice or French fries just as frequently joining steak Milanesa on the plate. Give it the Italian treatment and whip up an arugula salad with shaved parmesan. Add more color to your plate with vegetable side dishes like savory string beans, sauteed spinach or an heirloom tomato and zucchini salad.

What other ways can you use Milanesa steak?

As a sandwich, Milanesa steak is superb (try a beef version of this crispy pork tenderloin sandwich recipe). You’ll see many a torta de Milanesa recipe in Mexican cuisine. When sliced into strips it makes an excellent sandwich wrap filling, especially topped with fresh greens and roasted veggies. A dollop of chimichurri sauce or pico de gallo will really make a wrap pop. Chop the steak and serve it over a bed of pasta or rice, or add it to a stir-fry. Looking for something a little different? Take that steak Milanesa, and use it in a katsu curry.