Easy Beef Milanesa - Crispy Steak Recipe
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5
3 reviews
Excellent
Easy Beef Milanesa - Crispy Steak Recipe
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This delicious beef milanesa steak recipe is made with very simple ingredients and easy to prepare in just 40 minutes from start to finish. It's an easy recipe for a versatile beef dish that pairs well with so much!
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Ingredients
- 1 ½ pounds Milanesa steak see ingredient notes, thin cut
- ½ cup all-purpose flour
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder divided
- 3 egg
- 2 cups panko breadcrumbs
- ¼ cup neutral cooking oil for cooking (more if needed, generic cooking oil
- parsley optional garnish, fresh
Instructions
Step 1: Prepare dredging station
- In one bowl, add the flour. In a second bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs and ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.
- Sprinkle both sides of the meat with the remaining salt, pepper and garlic powder and press it on so it sticks to the meat.
- Place one piece of seasoned meat into the flour bowl and coat both sides. Shake off excess and dip into the bowl with beaten egg, coating both sides. Last, dip it into the 3rd bowl of panko and coat both sides, patting the breadcrumbs onto the meat.
- Place the coated steak on a plate and repeat with each of the remaining pieces.
- In a large skillet, add the oil and heat over medium-high heat. Once hot, add one or two of the dredged steaks and cook each for about 2-3 minutes on each side. Avoid overcrowding the pan so that it crisps properly.
- After cooking each piece, place them onto a wire cooling rack that is placed on a baking sheet. This keeps them crispier. You can also just place them on a plate lined with paper towels but they may not be quite as crispy.
- Serve with mashed potatoes, French fries, roasted potatoes, or rice with a squeeze of fresh lemon juice.
Notes
- You can usually find thinly cut sirloin or top round labeled "Milanesa" at stores. If you can’t find it labeled, then pick up an eye of round steak and use a meat mallet to pound it to ⅛-¼ inch thick.
- Panko breadcrumbs are flakier and give the best crispiness in my opinion. Although they may not be quite as crispy, you cam swap it for regular breadcrumbs if you'd like.
- Be sure the oil is hot enough before frying so you don't overcook the meat and get the best crispy exterior.
- Allow to cool before storing leftovers in an airtight container for 3-4 days in the refrigerator.
- Reheating: I like to heat them in a skillet with teaspoon of oil to re-crisp them. But, you can also heat them in the oven on 350° F until heated through or air fry them at 400° F for 3-5 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
392kcal
(20%)
Carbohydrates
23g
(8%)
Protein
32g
(64%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.05g
(3%)
Cholesterol
153mg
(51%)
Sodium
630mg
(26%)
Potassium
490mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
121IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 153mg | 51% |
| Sodium | 630mg | 26% |
| Potassium | 490mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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