Best Beef Milanesa Recipe
A classic Latin-inspired breaded beef cutlet that’s crunchy on the outside, juicy on the inside, and bursting with flavor in every bite. This quick and easy Beef Milanesa is perfect for busy weeknights or casual family dinners.
Servings: 4 Milanesas
Ingredients
- 1.3 lbs whole eye fillet
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 2 large eggs
- 1 teaspoon onion powder
- ½ tablespoon parsley choppeed
- 2/3 cup all-purpose flour
- 1 cup breadcrumbs
- 1 cup oil for frying
Instructions
- Mix the flour coating: In a shallow bowl, combine the flour with salt, black pepper, paprika, and garlic powder.
- Beat the eggs: In a separate bowl, whisk the eggs with onion powder, parsley, and a pinch of salt.
- Prepare the beef: Lightly season steaks with salt and pepper. Dredge each piece in flour, then egg, then breadcrumbs.
- Fry the milanesa: Heat oil in a skillet to 300°F (150°C). Fry each steak for 4–5 minutes per side or until golden and cooked through.
- Drain excess oil: Transfer to a paper towel-lined plate and let rest.
- Serve: Enjoy hot with mashed potatoes, salad, or crusty bread.
Notes
Tips & Tricks
- Slice it thin! If you’re not using eye fillet, make sure to slice your beef very thin and give it a quick pound with a meat mallet. That’s the key to keeping it juicy and tender.
- Let it rest before frying. After breading, give the steaks 5–10 minutes to rest. It helps the coating stick better and stay crispy in the pan.
- Don’t overcrowd the pan. Fry in batches so the oil stays hot and the crust doesn’t go soggy.
- Crispy upgrade: Use panko breadcrumbs if you want extra crunch—they make a big difference!
Nutrition
Calories: 1267kcal | Carbohydrates: 47g | Protein: 56g | Fat: 96g | Saturated Fat: 20g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 54g | Trans Fat: 0.2g | Cholesterol: 220mg | Sodium: 1015mg | Potassium: 755mg | Fiber: 3g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 7mg