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My Steak Milanesa recipe is an easy way to prepare breaded steak, with so much flavor in just a few simple steps! A classic South American breaded steak recipe, steak milanesa is delicious on its own and perfect for pairing with a wide variety of sauces and sides. Ready in under 30 minutes!
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Best Breaded Steak Recipe
Without a doubt, steak dinner is my household's favorite. I love coming up with different steak dinners to serve my family - and so do they! Which means, of course, finding new ways to prepare steak I know they'll love.
This steak milanesa recipe is a dish that went over so well, I knew I had to share it with you all. It's a breaded steak recipe, fried to crisp perfection while remaining so tender and moist on the inside, and it's so versatile for serving with your favorite sides and sauces!
I have tried serving steak milanesa with everything from a simple egg on top and fries on the side, to with a creamy wine sauce to pair it with, and it has always wowed everyone at the table.
Give it a try with one of my sauces for steak, and enjoy!
Steak Milanesa FAQ
Steak milanesa, also known as milanesa de res, is a South American fried steak recipe using thin steak, flour, egg, and seasoned breadcrumbs. It's similar to a schnitzel recipe or veal milanese.
Steak milanesa uses top round steak, sliced thinly and pounded to ⅛-inch thickness. It is important the steak is pounded this thin so it fries properly while still being cooked through.
Generally speaking, chicken fried steak and steak milanesa are very similar recipes. However, chicken fried steak tends to use different seasonings and even milk mixed into the batter for frying, while steak milanesa only uses flour, breadcrumbs, and egg. Chicken fried steak is also generally served with a white gravy, while milanesa de res is not.
How to Cook Milanesa Steak on Stove
- Tenderize top round steaks to ⅛-inch thickness by pounding them with a meat mallet, rolling pin, or other heavy object. Make sure all steaks are approximately ⅛-inch thick.
- Add the steaks to a sheet pan and season on both sides with half of your salt and pepper.
- Place breadcrumbs in a large bowl and mix garlic powder and your remaining salt and pepper into them until combined.
- In a medium mixing bowl, beat eggs.
- Add oil to a skillet over medium-high heat. You can safely test how hot the oil is by placing the end of a wooden spoon in the oil. If many bubbles form around the wood and start floating up, the oil is hot enough for frying.
- Dust steaks with flour. Dip in eggs, then dip in breadcrumbs. Fully coat all steak, pressing the breadcrumbs into the meat if necessary.
- Fry on both sides for 2-3 minutes a side until golden brown.
- Place on a plate with paper towels to drain the oil. Serve and enjoy!
How to Cook Milanesa Steak in the Oven
- If you want to bake milanesa, preheat your oven to 425°F.
- Prepare the steak milanesa as instructed, and grease a large baking sheet with oil.
- Add the breaded steak to the sheet in a single layer without overlapping any pieces. Cook in the oven for 5 to 7 minutes on each side, until golden brown and cooked through.
You can check the internal temperature of the steak for doneness using an instant read meat thermometer and my steak temperature chart. As these steaks cook quickly, check at the 5 minute mark when flipping the steak to ensure how much remaining time they will need.
How to Make Steak Milanesa in Air Fryer
- To make air fryer steak milanesa, prepare the steaks as instructed.
- Line the air fryer baking tray with parchment paper. Lay steak on the sheet. Do not overcrowd or overlap any steak; you may need to cook the steaks one at a time.
- Air fry at 400°F for 7 minutes. Check the internal temperature using a meat thermometer and cook for up to 3 more minutes if necessary, as your steak may take more or less time depending on its size.
Milanesa de Res Recipe Tips
- If you pat the beef with a paper towel before coating it, the breading will stick better to the meat.
- If you don't have a meat mallet, any heavy object will work for pounding the steak to the right thinness. Place the steak under plastic wrap and carefully tenderize it until it is thin enough. It's important steak milanesa is very thin for frying quickly.
- Make sure to drain the milanesa after frying.
More Easy Steak Recipes
Try more of my best steak dinner ideas:
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📋 Recipe
Easy Steak Milanesa (Milanesa de Res)
Equipment
- large pan
Ingredients
- 1-1½ pounds top round steaks thinly sliced/pounded to ⅛-inch thickness
- 2 cups breadcrumbs
- 3 eggs
- ¾ cup flour
- 1 Tablespoon garlic powder
- 1 teaspoon ground pepper divided
- 2 teaspoons salt divided
- Oil for frying approximately 1 cup
Instructions
- Tenderize top round steaks to ⅛-inch thickness by pounding them with a meat mallet, rolling pin, or other heavy object. Make sure all steaks are approximately ⅛-inch thick. Add the steaks to a sheet pan and season on both sides with half of your salt and pepper.1-1½ pounds top round steaks, 1 teaspoon ground pepper, 2 teaspoons salt
- Place breadcrumbs in a large bowl and mix garlic powder and your remaining salt and pepper into them until combined. In a medium mixing bowl, beat eggs.Dust steaks with flour. Dip in eggs, then dip in breadcrumbs. Fully coat all steak, pressing the breadcrumbs into the meat if necessary.2 cups breadcrumbs, 3 eggs, ¾ cup flour, 1 Tablespoon garlic powder, 1 teaspoon ground pepper, 2 teaspoons salt
- Add oil to a skillet over medium-high heat. You can safely test how hot the oil is by placing the end of a wooden spoon in the oil. If many bubbles form around the wood and start floating up, the oil is hot enough for frying. Fry on both sides for 2-3 minutes a side until golden brown.Oil for frying
- Place on a plate with paper towels to drain the oil. Serve and enjoy!
Notes
- If you pat the beef with a paper towel before coating it, the breading will stick better to the meat.
- If you don't have a meat mallet, any heavy object will work for pounding the steak to the right thinness. Place the steak under plastic wrap and carefully tenderize it until it is thin enough. It's important steak milanesa is very thin for frying quickly.
- Make sure to drain the milanesa after frying.
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