Milanesa de Carne Recipe

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 06/2/22
Milanesa

Mlinksva / Flickr / CC0 1.0
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
332 Calories
10g Fat
28g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 332
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 132mg 44%
Sodium 736mg 32%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 31g
Vitamin C 0mg 0%
Calcium 91mg 7%
Iron 4mg 23%
Potassium 291mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Popular throughout Latin America, milanesas are very thin cutlets (typically beef or chicken) that are breaded and fried, Italian-style. 

They're easy to make and perfect for a quick supper. Batter thinly sliced top round with beaten egg and seasoned breadcrumbs. Fry the slices in oil for a few minutes on each side, drain on paper towels, and serve.

You can make milanesas with chicken breasts, too (Pollo a la milanesa)—be sure to pound them to a thin, even thickness.

Milanesas are delicious served with chimichurri sauce or guasacaca. For another style, try Argentinian Italian-style milanesa napolitana.

1:21

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Ingredients

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 freshly ground black pepper

  • 2 large eggs

  • 1 tablespoon water

  • 1 1/2 cups breadcrumbs

  • 2 teaspoons oregano

  • 2 tablespoons grated Parmesan cheese

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 pound top round, sliced thinly into about 6 steaks

Steps to Make It

  1. Gather the ingredients.

  2. In a shallow bowl or plate, mix the flour, salt, and ground pepper and set aside.

  3. In a shallow bowl, whisk the eggs lightly with the water.

  4. Mix the breadcrumbs with the oregano and Parmesan cheese, and season them with salt and freshly ground black pepper to taste. Spread the breadcrumbs out onto a plate.

  5. Dredge each steak in the flour, coating both sides and shaking off excess.

  6. Dip each floured steak into the egg wash, and let the excess drip off. Then place the steak into the breadcrumbs, coating both sides thoroughly.

  7. Heat 1/2 inch of oil in a large skillet over medium-high heat.

  8. Fry each steak for about 3 to 4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.

  9. Serve warm, with rice and chimichurri sauce.

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