This is my favorite tender Crispy Milanesa Steak recipe with tips for making Steak Milanesa that turns out golden brown and crunchy every time.
My family loves this tender, crispy, thin-sliced breaded steak dish served with rice and salad.
My guys flipped for this breaded steak dish. No surprise, really. I have a house full of carnivores!
I was sure Steak Milanese would be right in their wheelhouse. It’s fried to crispy perfection on the outside, yet tender and moist on the inside. What’s not to love??
I like that it is an affordable meal that can pair with just about any side dish, cold or hot, for a hearty, satisfying, easy meal.
I even enjoyed the leftovers the next morning with an over-easy egg on top as my breakfast. Delicious!
WHAT TO LOVE
- If your fam is like mine, they love steak. Milanesa Steak will be no exception!
- Milanesa Steak is a super easy way to make a breaded steak with tons of flavor.
- You can make Steak Milanesa in just a few steps and, under 30 minutes, start-to-finish.
CRISPY MILANESA STEAK RECIPE INGREDIENTS
- Milanesa steaks- these are very thinly sliced steaks (about 1/8-inch to 1/4-inch thickness), may substitute very thinly sliced top round slices, if needed
- Vegetable or canola oil, for frying
- All-purpose flour
- Panko bread crumbs – these are Japanese bread crumbs that are irregular in shape so they give lots of wonderful crispy, crunchy texture to any kind of breading
- Grated Parmesan cheese
- Chili powder
- Granulated onion or onion powder
- To see if the oil is nicely hot for frying the steak, add a sprinkle of flour to the hot oil. If the flour sizzles the second it hits the oil, it’s ready for frying the Breaded Steak Milanese.
- Don’t add the breaded steaks to the oil unless it is very hot and sizzling
- Fry the steaks one at a time if they are very large. If the steaks are smaller, you can fry two at once if they have plenty of room in the skillet and do not touch when they cook. This allows room for the heat in the pan to circulate producing a beautifully golden brown breaded steak.
- You can also use regular bread crumbs if you do not have Panko bread crumbs. The texture of the coating will not be irregular or “rustic” but still crispy and delicious.
- If you like your Steak Milanese especially crispy, let the breaded steaks rest, uncovered, for 30 minutes before frying.
WHAT IS STEAK MILANESA?
Milanesa Steak is a thin fried steak made with a seasoned bread crumb coating that is a popular dish in Mexico and Latin America. It is similar to German schnitzel.
You can also make a similar version of this recipe with chicken. It is referred to as Pollo Empanizado or Milanesa de Pollo.
HOW TO COOK MILANESA STEAK RECIPE
Set up your breading station using three flat, shallow bowls or pie plates. In the first bowl, combine the bread crumbs with the Parmesan, chili powder, granulated onion, and salt.
Beat the eggs with 1 tablespoon of water in another bowl. In the final bowl, place the flour.
Add the oil to a deep 12-inch skillet over medium-high heat. As the oil preheats in the skillet, prepare the Milanesa steaks, working one at a time.
Dredge (dip) each steak in the flour, coating both sides. Coat each floured steak with the egg mixture on both sides. Lastly, coat each steak with the breadcrumb mixture on both sides.
As you work, place each breaded steak onto a parchment-lined baking sheet while you work, making sure the steaks aren’t touching.
Once all the steaks are breaded and the oil is very hot, begin cooking each steak, one or two at a time, depending on how big the steaks are.
If you cook two steaks at a time, be sure they are not touching as they fry in the hot oil.
Cook the Milanesa for 1-2 minutes per side. Use a long-handled fork to turn each one. Fry the steak until each one is deep golden-brown and has a nicely crispy exterior.
As you work, place each fried steak onto a paper towel-lined plate.
Serve the Milanesa at once while they are hot and fresh, with your favorite side dishes, such as rice or fried potatoes and salad.
Milanesa Steak is also delicious, served with fresh pico de gallo, garnished with chopped cilantro, and a squeeze of lime juice.
IS MILANESA STEAK TENDER?
Because the Milanesa Steak cut is so thin, it is typically very tender, allowing you to cut it with just a fork.
HOW TO MARINATE MILANESA STEAK
I have found that it’s not necessary to marinate Steak Milanesa. This is because it’s already very tender. It is so thinly sliced and very flavorful due to the crispy coating and spices.
WHAT MEAT IS MILANESA MADE OF?
The meat for Milanesa is beef that comes from the shoulder of the cow. It is sliced very thinly to cook quickly at a high temperature.
If you can’t find this specific cut of beef at your grocer, try using breakfast steaks instead.
If the breakfast steaks are thicker than 1/8-inch or 1/4-inch, use a mallet to pound them out and make them less thick.
HOW DO YOU POUND MEAT TO MAKE IT THIN FOR MILANESA?
Place the steaks into a heavy-duty gallon freezer bag or between plastic wrap, then use a mallet to pound them out thin.
The bag (or plastic wrap) keeps the splatter from the meat juices contained and makes for easy and fast cleanup.
WHAT TO SERVE WITH MILANESA STEAK
We serve Steak Milanesa with white or brown rice, flour tortillas, fried potatoes or French fries, pinto bean salad, or a basic mixed greens salad with tomatoes.
HOW TO STORE
Keep any fried breaded steak in an airtight container in the fridge. Consumer leftovers within 3-4 days of cooking.
HOW TO REHEAT
To reheat Milanesa so it’s nice and crispy again, it’s best NOT to reheat it in the microwave.
Instead, reheat the breaded steak at 350 degrees F., uncovered in the air fryer for 5-8 minutes or in the oven for 15-20 minutes.
BAKE MILANESA IN THE OVEN
It works great if you prefer to cook the breaded steaks in the oven instead of your stovetop.
- Preheat the oven to 425 degrees F.
- Bread the steaks as the recipe instructs, then grease a large, rimmed baking sheet with oil.
- Add the breaded steaks to the baking sheet in a single layer, without any of them touching.
- Bake in the oven for 8-10 minutes per side or until golden brown and hot throughout.
AIR FRYER STEAK MILANESA
- Bread the steaks just as the recipe instructs. Line the air fryer baking tray/rack with foil or parchment.
- Place the breaded steaks onto the foil in a single layer, without any of them touching, cooking the steaks 1-2 at a time if needed.
- Air fry the steaks at 400 degrees F. for 8-10 minutes, turning halfway through, or until golden brown and crispy.
MORE STEAK RECIPES FOR EASY WEEKNIGHT MEALS
Two-Minute Garlic Butter Sizzle Steaks can be cooked in a skillet just minutes, like Milanesa Steak. If you’ve got a house full of carnivores like I do, your family will flip for this easy weeknight dinner.
My family loves Carne Picada Tacos. Just like me, you’ll be making it again and again for your family.
For a fast meal that can be on the table in minutes, Air Fryer Marinated Steak Bites are the ticket when your weeknights get whacky.
And when you need an easy meal for company, Skillet Sizzle Steaks with Mushroom Gravy make a great impression but don’t require hours and hours in the kitchen.
Crispy Milanesa Steak
- 1 lb. Milanesa steaks very thinly sliced steaks, about 1/8-inch to 1/4-inch thickness, may substitute very thinly sliced top round slices, if needed
- 1 cup Vegetable or canola oil for frying
- 1 cup all-purpose flour
- 1 cup Panko bread crumbs may substitute regular bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp. chili powder
- 1/2 tsp. granulated onion may substitute onion powder
- 2 large eggs
- 1 Tbs. water
- Set up your breading station by using three flat, shallow bowls or use pie plates.
- In the first bowl, combine the bread crumbs with the Parmesan, chili powder, granulated onion, and salt. In the second bowl, beat the eggs with 1 tablespoon of water. In the third bowl, place the flour.
- Add the oil to a deep 12-inch skillet over medium-high heat.
- As the oil preheats in the skillet, prepare the Milanesa steaks, working one at a time.
- Dredge (dip) each steak in the flour, coating both sides.
- Coat each floured steak with the egg mixture on both sides.
- Lastly, coat each steak with the breadcrumb mixture on both sides.
- As you work, place each breaded steak onto a parchment-lined baking sheet while you work, making sure the steaks aren’t touching.
- Once all the steaks are breaded and the oil is very nicely hot, begin cooking each steak, one or two at a time, depending on how the big the steaks are. **If you are cooking two steaks at a time, be sure they are not touching as they fry in the hot oil.
- Cook the Milanesa for 1-2 minutes per side, using a long-handled fork to turn each one, frying the steak until each one is deep golden-brown in color and has a nicely crispy exterior.
- As you work, place each fried steak onto a paper towel-lined plate to drain.
- Serve the Milanesa at once while they are hot and fresh, with your favorite side dish, such as rice or fried potatoes and salad.
- Milanesa Steak is also delicious served with fresh pico de gallo, garnished with chopped cilantro and a squeeze of lime juice.