Irresistible Beef Milanesa
A crispy, golden beef milanesa that’s tender inside and irresistible outside. This simple yet drool-worthy recipe, inspired by Latin American classics, is perfect for a quick dinner or an impressive meal. Serve it with fries, a salad, or in a torta!
Equipment
- Meat mallet
- large skillet
- 3 shallow bowls
- Paper Towels
Ingredients
- 1 lb thin-sliced beef top round or sirloin
- 2 large eggs
- 1 cup breadcrumbs seasoned or panko recommended
- ½ cup all-purpose flour
- 1 tsp salt adjust to taste
- ½ tsp black pepper adjust to taste
- ½ tsp garlic powder
- ½ tsp paprika or oregano (Optional) for extra flavor
- ½ cup Vegetable oil (enough for frying) depending on skillet size
Instructions
- Tenderize the Beef: Using a meat mallet, pound the beef slices to about ¼-inch thickness.
- Prepare Breading Station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, salt, pepper, and optional spices (paprika or oregano).
- Season the Beef: Sprinkle the beef slices lightly with salt and pepper on both sides.
- Bread the Beef: Dredge each beef slice in flour, shaking off excess, then dip fully in the egg, and finally coat evenly with the breadcrumb mixture.
- Heat the Oil: Pour enough oil into a large skillet to cover the bottom (about ¼-inch deep) and heat over medium-high until a breadcrumb sizzles on contact.
- Fry the Milanesa: Fry the breaded beef slices in batches (don’t overcrowd) for 2-3 minutes per side, until golden brown and crispy.
- Drain and Serve: Remove from the skillet and drain on paper towels. Serve hot.
Notes
- Oil Tip: Test the oil’s readiness by dropping a breadcrumb in—it should sizzle immediately.
- Serving Ideas: Pair with mashed potatoes, fries, or a fresh salad. For a torta, serve on a bun with avocado, lettuce, and mayo. Add a squeeze of lemon juice for extra zing.
- Variations: Substitute beef with chicken or pork. For a healthier option, bake at 425°F for 10-12 minutes, flipping halfway.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 1 month. Reheat in an oven (not microwave) to keep it crispy.