Crispy Milanesa Steak

Prepare your breading station by laying out three flat, shallow bowls or pie plates.
In the first bowl, combine the bread crumbs with the Parmesan, chili powder, onion powder, and salt.
1 cup Panko bread crumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon chili powder, 1/2 teaspoon onion powder or granulated onion, 1 teaspoon kosher salt
In the second bowl, beat the eggs with 1 tablespoon of water.
2 large eggs, 1 tablespoon water
In the third bowl, place the flour.
1 cup all-purpose flour
Add the oil to a deep 12-inch skillet over medium-high heat.
1 cup Vegetable or canola oil
As the oil preheats in the skillet, prepare the Milanesa steaks, working one at a time.
1 pound beef Milanesa steaks
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.

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Ingredients

For the Breading

For Frying the Steaks

Instructions

Nutrition