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My beef milanesa recipe features savory breaded steaks pan-fried until golden and crispy. It’s easy to make and packed with flavor.
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You’ve heard of crispy breaded chicken, but have you ever tried it with beef? My family LOVES the Argentinian twist on it, Milanesa, which is a twist on fried steak.
Also known as milanesa de res, beef milanesa is thinly cut beef steak slices dredged in an egg and breadcrumb mixture and fried until golden brown and crispy. It’s quick to cook, crispy on the outside, and extra juicy and tender in the middle.
If you love crispy breaded meat, try my beef katsu, pork katsu, turkey cutlets, parmesan crusted chicken, and veal cutlets next.
★★★★★ REVIEW
“OMGosh this was so good! Even though I had to substitute gluten-free flour (Bob’s 1 for 1) and gluten-free Panko, it was just like I remember it. My southern-born and bred guy was impressed.” – Dianne
Ingredients needed
- Steak. 4 thinly-cut steaks, preferably minute steaks or cube steaks. Aim for steaks that are 4-6 ounces each in weight. Don’t worry if the steaks are too thick as we can pound them down.
- Flour. Dredging the steaks in flour before frying will help get a crisp exterior and help the egg mixture adhere to the beef.
- Salt and pepper. Can be adjusted to taste.
- Eggs. This will be the first layer of dredging and will help the breadcrumbs stick to the beef before frying.
- Breadcrumbs and parmesan cheese. For the extra crispy coating.
- Parsley. Fresh and finely chopped. This will be added to the breadcrumb mixture.
- Lemon wedges. For serving alongside the finished steaks.
- Oil. Enough for frying the steaks. I like to use an oil with a high smoke point, like avocado oil or peanut oil.
How to make beef milanesa
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1—Pound the steaks until they are about ½ inch thick.
Step 3- Bread the steaks. Dip each steak in the flour, eggs, and breadcrumb mixtures, stopping in between to shake off any excess.
Recipe variations
- Use other meat. Lamb backstrap, veal steaks, and pork steaks are all fantastic options to replace cube steak.
- Add seasonings to the flour mixture. Cayenne, paprika, garlic powder, and onion powder are all great add-on ingredients that will add tons of flavor.
- Make milanesa a la napolitana. Or “milanesa Neopolitan style.” To make it this way, all you have to do is top your fried steaks with pomodoro sauce, mozzarella cheese, and ham, then broil it for 2-3 minutes or until the cheese has melted.
Storage instructions
To store: Place leftovers in an airtight container in the fridge for up to 3 days.
To reheat: No thawing is necessary; reheat refrigerated or frozen milanesa by using the oven. Transfer them to a baking sheet lined with parchment paper and bake them at 200C/400F for 10-15 minutes, stopping halfway through to flip them. Frozen steaks will take a few minutes longer.
To freeze: Allow the steaks to cool completely and transfer them to an airtight container or freezer-safe bag. Freeze them for up to 6 months.
Frequently asked questions
I find minute steaks or cube steaks to best. However, most steaks will work as they will be pounded down before cooking.
What to serve with this
To keep things traditional, pair milanesa with potatoes, whether it be air fryer French fries, mashed, or baked (a la air fryer baked potato). However, considering this is somewhat of an Italian-South American fusion dish, you could also serve it on a bed of fresh pasta or with a side of healthy pasta salad.
If you’re looking for something lighter, try serving your fried steaks with sautéed carrots, air fryer zucchini, or air fryer frozen broccoli.
If you tried this Milanesa Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Beef Milanesa
Video
Ingredients
- 4 cube steaks 4-6 ounces each
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs whisked
- 1 cup bread crumbs
- 1/3 cup parmesan cheese
- 2 tablespoons parsley finely chopped
- 1/4 cup oil to deep fry
Instructions
- Pound the steaks until they are ½-inch in thickness.
- On a small plate, mix the four, salt, and pepper. In one bowl, add the eggs and whisk together. In another bowl, combine the bread crumbs, parmesan cheese, and finely chopped parsley.
- Dip each steak in the flour mix, shake off any excess, then the egg wash, shaking off any excess. Finally, dip both sides in the breadcrumb mixture, pressing firmly to ensure they stick.
- Add two inches of oil to a pan and place over medium heat. Once hot, add 1-2 milanesa to it and cook for 2-3 minutes on each side, or until golden and crispy.
- Place the cooked milanesa on a paper towel to soak up any excess oil. Repeat the process until all the breaded steak is cooked.
Notes
Nutrition
Originally published March 2023, updated and republished March 2025
OMGosh this was so good! Even though I had to substitute gluten free flour (Bob’s 1 for 1) and gluten free Panko, if was just like I remember it. My southern born and bred guy was impressed.
haha love that!!!!
Can I air fry?