Milanesa Steak

Okay, friends, let me tell you about comfort food. Not just any comfort food but the kind that wraps you up in a warm hug and reminds you of home. We’re talking Milanesa Steak, not just any Milanesa, but my Abuela Elena’s Milanesa. Is it crispy, juicy, and unbelievably flavorful – think Chicken Fried steak with a Latin twist and a whole lot more love? Is this dish my childhood favorite?

What is Milanesa Steak?

What is Milanesa? Think of it as the Latin American version of schnitzel or a chicken cutlet, but with a personality all its own. The name comes from Milan, Italy (Milano, in Italian), where a similar dish called cotoletta alla milanese originated. It’s essentially a breaded cutlet, and various countries have adopted and adapted it with their own regional flair. What is essentially a celebration of simple ingredients transformed into something spectacular?

Why you’ll love this recipe?

Where do I begin? What I love about this steak is that it is so easy to make. What is the best part about breading? Can you use relatively inexpensive cuts of steak and still end up with a restaurant-quality meal? What are some great side dishes to serve with rice and beans, salad, mashed potatoes or even sandwiches? If you love chicken parmesan or wiener schnitzel, you’re absolutely going to adore this Milanesa Steak. I always double the recipe because the leftovers are great in sandwiches the next day. Plus, my family asks for this every week!

How do I make Milanesa Steak?

Quick Overview

How do you make Milanesa Steak? The secret is in the preparation – pounding the steak thin ensures it cooks quickly and evenly, and a well-seasoned breading mixture is key to that delicious crispy crust. This recipe is a little different than others I’ve tried, because it focuses on getting *maximum* flavor into the breading itself. Trust me, it makes all the difference!

Ingredients

For the Steak:
* 1.5 lbs thin-cut steak (I like using round steak or sirloin, but flank steak works great too!), cut into 4-6 pieces * Salt and pepper to taste *

For the Breading:
* 1 cup all-purpose flour * 2 large eggs, beaten * 2 cups breadcrumbs (panko breadcrumbs are my favorite for extra crispiness! ) * 1/4 cup grated Parmesan cheese (optional, but adds a nice savory flavor) * 2 cloves garlic, minced * 1 tablespoon dried parsley * 1/2 teaspoon garlic powder * 1/4 teaspoon salt * What is cayenne pepper?

For Frying:
* Vegetable oil or canola oil, for frying (about 1/2 inch deep in your skillet)

What is the step-by-

Step 1: Prepare the Steak

First, you’ll want to pound your steak to about 1/4 inch thickness. This not only tenderizes the meat but also helps it cook evenly. I usually place the steak between two sheets of plastic wrap and use a meat mallet to pound it gently. Season both sides generously with salt and pepper. This step is so important for flavor, so don’t skimp!

Step 2: Set Up Your Breading Station

In three separate shallow dishes, place the flour in the first, the beaten eggs in the second, and the breadcrumbs (mixed with Parmesan cheese, garlic, parsley, paprika, garlic powder, and cayenne pepper). If using pepper, if using) in the third. I always do this when making breaded cutlets. A little organization goes a long way!

Step 3: Bread the Steak

Now comes the fun part! Dredge each steak in flour, making sure to coat it completely. Then, dip it into the beaten eggs, letting any excess drip off. Lastly, press it into the breadcrumb mixture, ensuring a thick, even coating on both sides. Repeat with all the steak pieces.

Step 4: Fry the Milanesa

If you drop breadcrumb into a skillet over medium-high heat, you’ll know the oil is ready. Carefully place the breaded steak into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary) for about 3-4 minutes per side, or until golden brown and crispy. What is the part where patience is key. Don’t rush it, and make sure the steak is cooked through.

Step 5: Drain and Serve

Remove the fried Milanesa from the skillet and place it on a wire rack to drain any excess oil. This helps keep it crispy. Serve immediately and enjoy!

What should I serve it with?

Milanesa Steak is incredibly versatile and can be served with a variety of sides, depending on the occasion. Here are some of my favorite pairings.

For a Classic Latin Meal:I love a side of black beans and white rice. A salad with a lime vinaigrette adds a nice touch of freshness. My kids love fried plantains as a side dish!

What is a hearty comfort food dinner?Mashed potatoes and gravy are a great pairing. You can also serve it with roasted vegetables like broccoli or asparagus.

What is a delicious sandwich?What’s your favorite way to use up leftovers? Place the Milanesa on a crusty roll with lettuce, tomato, avocado, and a drizzle of mayo or Chimichurri Sauce. What is the perfect lunch or quick dinner option?

For a simple and satisfying meal:What are some good side dishes to serve with Milanesa? One time I was out of almost everything and just ate it with a squeeze of lemon juice, and it was still amazing.

What are some tips for perfecting Milanesa Steak?

What are some tricks to take Milanesa Steak to the next level?

Don’t Skip the Pounds: Don’t skip the PoIs it necessary to pound a steak thin to ensure even cooking?

Season Generously:Don’t be afraid to season your steak and breadcrumb mixture with salt, pepper, and other spices. This is where the flavor really comes from.

What is Panko Breadcrumbs?Panko breadcrumbs are larger and lighter than regular breadcrumbs, resulting in a crispier coating. They’re my go-to for anything breaded. If you can’t find panko, you can always use regular breadcrumbs, but I highly recommend giving it a try!

Don’t overcrowd the pan! Frying the steak in batches ensures that the oil temperature remains consistent, resulting in a crispier crust. Overcrowding the pan can lower the oil temperature, leading to soggy Milanesa. I learned this the hard way the first time I made it!

Let the oil get hot enough?How do you know if your steak is done when you drop it in the pan? If the oil isn’t hot enough, the breading will absorb too much oil and become soggy.

Use a Wire Rack:If you fried Milanesa on a wire rack, the oil will drain away, keeping it crispy. I also found that the wire rack helps to keep the bottom of the steak from getting soggy, which is a total win.

What are some Storing and Reheating Tips?

If you have leftover Milanesa Steak (which is rare in my house), here’s how to store and reheat it:

Refrigerator Storage: How do IStore Milanesa in an airtight container in the refrigerator for up to 3-4 days. For best results, store it separately from any wet ingredients like sauces or salads to prevent it from getting soggy.

How do I use a freezerCan you freeze Milanesa Steak? Is it safe to thaw in the refrigerator overnight before reheating?

Reheating Methods:The best way to reheat Milanesa Steak is in the oven. Place it on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy. Is it safe to cook Milanesa in a skillet over medium heat?

What are the most frequently asked questions on Quora

How can I make this gluten free?

Can you substitute all-purpose flour with gluten-free breadcrumbs? I’ve tested this with a few different brands and found that Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and Schar Gluten-Free Breadcrumbs work really well. Is gluten-free breadcrumbs a good substitute for regular breadcrumbs?

Do I need a meat mallet?

While you don’t need to use a meat mallet, it definitely helps tenderize the steak and create a more even thickness. If you don’t have one, you can use a rolling pin or even the bottom of a heavy saucepan. Just be gentle and patient!

Can I bake Milanesa instead of frying it?

Can you bake? Place the breaded steak on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for about 15-20 minutes, flipping halfway through, or until golden brown and cooked through. I actually do this when I want to cut back on calories, and it’s still delicious.

What if I don’t have panko breadcrumbs?

Can you use regular breadcrumbs instead? What are some ways to make breadcrumbs by toasting bread in the oven until they’re dry and then pulsing them in a food processor until they reach the desired consistency?

Can I add other seasonings to the breadcrumb mixture?

What are some of the best seasonings to use? I sometimes add a pinch of Italian seasoning if I’m feeling fancy.

Final Thoughts

This Milanesa Steak Recipe is more than just a meal to me – it’s a connection to my family, my heritage, and all those wonderful memories of Abuela Elena’s kitchen. I hope you give it a try and create some memories of your own! It’s truly a dish that’s worth the effort, and I promise it will become a family favorite. If you enjoyed this recipe, be sure to check out my other Latin-inspired dishes, like my Arroz con Pollo and Empanadas. Happy cooking, and can’t wait to hear how yours turns out! What do you think of Milanesa Steak? I love seeing your creations!