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My Beef Milanesa recipe is tasty and easy to make using simple ingredients! This recipe shows you how to prepare Steak Milanesa on the stove, in the oven, and even in the air fryer. Even better: it's ready in under 30 minutes! I guarantee it will become a new favorite in your household.
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Beef Milanesa Recipe
Every time I cook beef milanesa, I think back to when I first tasted it. My family and I were at our favorite Mexican restaurant for a special dinner. Ron, my husband, decided to try something new: Milanesa de Carne. Fried steak is always a good choice!
The moment his dish came to the table, I had to taste it too. The steak was fried to perfection, golden and crispy, and the egg on top was irresistible. I took a bite from his plate and knew right then I had to make this at home!
My beef milanesa recipe is just like that amazing dish. It's tasty, and simple, too! In fact, you can make it in less than 30 minutes. The steak is tender, crispy, and pairs well with everything from corn and salsa to mashed potatoes and green beans. Try it out, and let me know what you think!
Milanesa Steak Ingredients
- Top Round Steaks, thinly sliced and pounded thin
- Bread crumbs
- Eggs
- Flour
- Garlic Powder
- Ground Pepper
- Salt
- Oil, for frying
How to Cook Milanesa
- Tenderize the top round steaks to your desired thickness by pounding them with a meat mallet, rolling pin, or another heavy object. Ensure all steaks are uniformly thick.
- Place the steaks on a sheet pan and season both sides with half of the salt and pepper.
- Add breadcrumbs to a large bowl, and mix in the garlic powder along with the remaining salt and pepper until well combined.
- Beat the eggs in a medium mixing bowl.
- Lightly dust the steaks with flour. Dip them in the beaten eggs, and then coat them in the breadcrumb mixture. Ensure each steak is fully coated, pressing the breadcrumbs onto the meat if necessary.
- Heat oil in a skillet over medium-high heat. To safely test the oil's temperature, place the end of a wooden spoon in the oil. If bubbles form around the wood and rise to the surface, the oil is hot enough for frying.
- Fry the steaks on both sides until they are golden brown.
- Remove the steaks using tongs or a slotted spatula, and place them on a plate lined with paper towels to drain excess oil.
- Optional: serve with lemon slices and sprinkle with parsley.
- Serve and enjoy!
How to Cook Milanesa in the Oven
- Preheat your oven to 425°F.
- Follow the frying instructions from steps 1-5 to tenderize, season, and bread the steaks. Your oven should be done preheating by the time you finish prepping the steaks.
- Prepare a baking sheet by greasing it with oil.
- Add the breaded steaks to the sheet in a single layer, ensuring not to overlap any pieces.
- Cook in the oven for 5 to 7 minutes on each side, until the steaks are golden brown and cooked through.
Air Fryer Steak Milanesa
- Follow the frying instructions from steps 1-5 to tenderize, season, and bread the steaks.
- If you have an air fryer with a tray, line the tray with parchment paper. Add the steak to the lined baking sheet in a single layer, ensuring not to overcrowd or overlap any steak. You may need to air fry the milanesa one at a time.
- For an air fryer model with a basket, lightly grease the air fryer with oil (do not use cooking spray). Alternatively, use an air fryer parchment liner. Add the steak to the basket.
- Air fry at 400°F for 7-10 minutes depending on desired doneness. Use a meat thermometer to check doneness.
Milanesa Meat Tips
- I always add a sunny-side-up egg. The combination of flavors is incredible.
- Tenderizing the meat to an even thickness is crucial. This ensures even cooking and a tender texture. For best results, use a meat mallet or a rolling pin.
- To achieve the perfect breadcrumb coating, first thoroughly dust the steaks with flour, then dip in eggs, and finally coat them with breadcrumbs. This will help adhere the crumbs to the steak while giving you the most crisp results.
- For frying, make sure the oil is at the right temperature. If it's too cold, the breading will absorb too much oil and become soggy. If it's too hot, it will burn. Use a wooden spoon to test the oil temperature, as directed in the recipe instructions.
- After frying, make sure to place the steak milanesa on paper towels to drain any excess grease. If you skip this step, your steak may become soggy.
- Don't overcrowd the pan. If you do, your steaks won't cook properly.
- You can customize your milanesa de carne by adding herbs, spices, Parmesan, or a combination to the breadcrumb mixture.
Storing Leftover Milanesa de Res
- Allow the beef milanesa to cool down to room temperature for no more than 2 hours.
- Place the milanesa in an airtight container. Store the container in the refrigerator for 3-4 days.
- To reheat, reheat in the oven or air fryer to maintain a crisp texture. Avoid microwaving, as it can make the breading soggy.
Side Dishes for Steak Milanesa
- Portuguese Style Rice - my favorite!
- Simple Stovetop Rice
- Puerto Rican Rice and Beans
- Oven Baked Potato Wedges
- Roasted Small Potatoes
- Blistered Tomato Salad is delicious when served with this dish!
My Favorite Thin Steak Recipes
If you love a combination of beef and eggs together, you will love my fried egg burger.
If you enjoyed the recipe, leave a comment and a rating below!
Beef Milanesa
Equipment
- 1 Skillet
- 3 Bowls
- 1 Whisk or fork
- 1 Meat mallet or rolling pin
Ingredients
- 1-1½ pound top round steaks - thinly sliced/pounded to ⅛-inch thickness
- 2.5 cups breadcrumbs
- 3 eggs
- 1 cup flour
- 1 Tablespoon garlic powder
- 1 teaspoon ground black pepper - divided
- 2 teaspoons kosher salt - divided
- Oil for frying - approximately 1.5 cup
Instructions
- Tenderize the top round steaks to your desired thickness by pounding them with a meat mallet, rolling pin, or another heavy object. Ensure all steaks are uniformly thick.1-1½ pound top round steaks
- Place the steaks on a sheet pan and season both sides with half of the salt and pepper.1 teaspoon ground black pepper,2 teaspoons kosher salt
- Add breadcrumbs to a large bowl, and mix in the garlic powder along with the remaining salt and pepper until well combined.2.5 cups breadcrumbs,1 Tablespoon garlic powder
- Beat the eggs in a medium mixing bowl.3 eggs
- Lightly dust the steaks with flour. Dip them in the beaten eggs, and then coat them in the breadcrumb mixture. Ensure each steak is fully coated, pressing the breadcrumbs onto the meat if necessary.1 cup flour
- Heat oil in a skillet over medium-high heat. To safely test the oil's temperature, place the end of a wooden spoon in the oil. If bubbles form around the wood and rise to the surface, the oil is hot enough for frying.Oil for frying
- Fry the steaks on both sides until they are golden brown.
- Remove the steaks using tongs or a slotted spatula, and place them on a plate lined with paper towels to drain excess oil. Serve and enjoy!
Nutrition
Milanesa Steak Recipe FAQ
You can use other cuts, like sirloin or flank steak, but ensure they are thinly sliced and tenderized to the correct thickness so they cook evenly.
I have made this recipe using chicken and pork. Pound them thinly as you would with the steak.
The oil is at proper frying temperature when the end of a wooden spoon placed in the oil causes bubbles to form around it and rise to the surface.
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