Beef Milanesa
Crispy, golden breaded beef cutlets that are quick to make and perfect for a weeknight meal.
Servings: 4 servings
Ingredients
- 4 pieces cube steaks 4–6 ounces each, pounded to ½-inch thickness
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs whisked
- 1 cup bread crumbs
- 1/3 cup Parmesan cheese
- 2 tablespoons parsley finely chopped
- 1/4 cup oil for frying
Instructions
- Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ½ inch thick; set aside.
- On a shallow plate, combine the flour, salt, and pepper.
- In a second shallow bowl, whisk the eggs until smooth.
- In a third shallow bowl, mix the bread crumbs, Parmesan, and chopped parsley.
- Working with one steak at a time, dredge it in the flour mixture and shake off excess, dip into the beaten eggs, then press both sides into the breadcrumb mixture until well coated.
- Heat the oil in a large skillet over medium heat until shimmering. Add breaded steaks without crowding and cook 2–3 minutes per side, or until golden and crispy and cooked through.
- Transfer cooked milanesa to a paper towel-lined plate to drain excess oil. Repeat with remaining steaks.
Equipment
- Meat Mallet
- Plastic Wrap
- Chopping Board
- 3 shallow bowls or plates
- Large Skillet
- tongs or spatula
- Paper Towels
Notes
- To bake instead of fry, place coated steaks on parchment-lined sheet and bake at 425°F (219°C) for 6 minutes per side.
- Leftovers keep in the fridge up to 3 days.
- Freeze in a zip-top bag for up to 6 months.
- Reheat refrigerated or frozen in a 400°F (200°C) oven for 10–15 minutes, flipping once; frozen may need a few extra minutes.