Creating a batch of Milanesa can be incredibly versatile. You could keep it simple with some salt and pepper or add garlic, your favorite spices, or some finely chopped herbs.
Just make sure that the meat is patted dry so the layers of egg wash and breadcrumbs stick accordingly.
You can even choose to bake the Milanesa or pan-fry it and it should only take a few minutes.
The best steak Milanesa can be so simple, you just need to work with one slice of round beef at a time. Season with salt, black pepper, finely chopped garlic cloves, and chopped parsley.
In two different plates, whisk and season a couple of eggs and dip in the steak on both sides.
Place the egg-washed steak slices in breadcrumbs and bake at 440°F with some oil and serve with mashed potatoes or rice.
You can replace the chopped parsley with garlic and onion powder for a powerful taste. One layer of flour comes before the egg wash in this recipe and then you complete the layering with Panko breadcrumbs.
These breaded steaks will pan fried on each side until the breading has browned nicely.
The best Argentinian-style Milanesa will use veal steaks, garlic cloves, and a parsley bunch. Crush the garlic in a mortar with the finely chopped parsley then rub into the veal steaks with salt and pepper.
Allow the steaks to rest for an hour in the refrigerator then dip in egg wash with salt and more parsley.
Cover the veal steaks in breadcrumbs and fry in a skillet at a high heat until browned then serve with a small green salad and fries.
You can create a lighter egg wash by mixing it with water. This recipe also includes a mix of breadcrumbs with oregano and Parmesan cheese for a tasty crust.
Coat both sides of the steaks thoroughly and then fry in half an inch of oil in a skillet over a medium-high heat.
This is a Spanish version of Milanesa which still uses a thin cut of meat served with an accompaniment such as salad, fried potatoes, or rice and beans.
After the egg wash, grind up garlic cloves with pepper and add a tablespoon of water. Instead of breadcrumbs, you can use grounded saltine crackers before frying them.’
By just adding a simple summer relish, you can create a really fresh main meal. Create the Milanesa with fresh cilantro, flour, salt and pepper for the first layer.
After the egg wash, add a final layer of Panko breadcrumbs mixed with cornmeal.
Serve with a summer relish, featuring corn kernels, cherry tomatoes, red onion, cilantro, avocado, jalapeño chile, garlic cloves, salt, paper, lime zest, freshly squeezed lime juice, and red wine vinegar.
The Paraguayan Beef Milanesa uses freshly squeezed lemon or lime juice with the zest from both citrus fruits.
The marinade is a key part of the process as it also uses parsley, garlic powder, Goya Adobo, distilled white vinegar, or rice vinegar.
To create Milanesa A La Napolitana, you will still need to pan-fry beef fillets dipped in egg wash and breadcrumbs.
However, this Italian-influenced dish includes a tomato coulis as another layer to dip the beef fillets in. Finally, add a slice of mozzarella and ham before baking and remove once browned.
Another Argentinian favorite is serving Beef Milanesa with humita which is a mixture of red bell pepper, tomato, olive oil, paprika, milk, cornstarch, sugar, salt, corn, and onion.
You will want to start by making the humita first as you only need to create a green salad to complete the plate with your Beef Milanesa.
Of course, you can make Milanesa with pork cutlets or even boneless pork chops pounded down to around a quarter-inch thickness.
Ensure that the excess egg drips off and press in the Panko breadcrumbs to make sure it sticks. Leave the pork to fry undisturbed on both sides which should only take two to three minutes.
For this recipe, beat an egg with a tablespoon of water and some adobo sauce for the first layer. Follow that up with a layer of crushed tortilla chips.
Cook the steaks until there is no pink color and serve with a relish of canned corn, salt, and chipotle pepper in adobo sauce.
Rub top round or sirloin beef slices with garlic clove slices then sprinkle with salt and pepper. Dip in egg wash then breadcrumbs and pan-fry until golden brown.
In a bowl, combine lime juice with mayonnaise, chipotle chile in adobo sauce, salt, pepper, shredded green cabbage, and halved red grapes.
Serve the Milanesa on a Bolillo roll with slices of avocado and serve with the cabbage salad.
13. Milanesa Steak
Pound the beef round steaks and then sprinkle on salt then cover and refrigerate for an hour.
Add chopped parsley, garlic, salt, pepper, and paprika to the egg wash and the cover with breadcrumbs before baking.
You can prepare veal chops with the bone in and loin attached for this recipe.
Even mix up the breadcrumbs by using breadsticks, taralli, or stale bread blitzed up in a food processor. For the frying, use butter for a rich golden, and crispy piece of veal.
Substitute the meat with catfish fillets and you can still prepare a serving of Milanesa. Pat dry the fillets and then remove the bones with the skin before dredging in flour, garlic powder, cumin, and paprika.
Next up are the layers of egg wash and breadcrumbs before frying until crisp.
This is an Argentinian Milanesa, reportedly on horseback. The pounded steak is coated in a mix of eggs, parsley, milk, salt, and pepper.
Allow the egg wash to drip off then cover in fine breadcrumbs and leave in the refrigerator for at least half an hour. Fry the beef slices until golden and serve with fried eggs and fries.
17. Turkey Milanesa
Even turkey breast cutlets can be pounded and made into Milanesa. Dip the cutlets in egg wash then dip in Italian-seasoned breadcrumbs before frying in batches.
Meanwhile, place some rocket on a plate then top with tomato slices and drizzle over some olive oil then season to taste. Add the turkey on top and serve with Parmesan shavings then serve with lemon wedges.
Of course, Ossobuco is one of Milanese cuisine’s signature dishes. You can use veal shanks that are sliced for ossobuco to create Milanesa by dusting them with flour and cook until browned with onion and carrot pieces.
Pour in some white wine and then simmer until reduced with tomato purée, seasoning, and beef stock.
Milanesa is also popular in Uruguay and comes from a German influence.
To be typically classified as Uruguayan Milanesa, it needs to be made from beef though preferably veal. The dish is often served with fries, a lemon wedge, and a Russian salad.
20. Uruguayan Cutlet
This variation of Uruguayan Milanesa comes as a full meal served with mashed potatoes and chimichurri sauce.
21. Chicken Milanesa
Yes, you can also create Milanesa from chicken breast as a Mexican dish which might be a preferred option for many.
Cut the chicken breast into three or four slices, pound in a Ziploc bag, and then combine with onion powder, garlic powder, salt, and pepper before covering in egg wash.
Cover with crushed saltine crackers and then pan-fry in canola oil until golden brown.
Another Chicken Milanesa recipe involves egg wash but also a layer of Panko breadcrumbs mixed with oregano, garlic powder, parsley, salt, and pepper.
The chicken slices are then fried in olive oil until golden brown and lemon juice is drizzled over.
Another chicken variation comes with a delicious spinach and tomato salad served with lemon aioli.
Of course, you can serve Chicken Milanese with Spaghetti. Simply prepare the chicken breasts and then create Spaghetti with chopped tomatoes, tomato purée, chili flakes, and a pinch of sugar.
Simply create Chicken Milanese and then serve it with a salad of arugula, red onion, cherry tomatoes, olive oil, lemon juice, salt, pepper, and Parmesan cheese shavings.
Bonus Section: Sandwiches
When you create Milanesa, you can also create several delicious sandwiches.
Of course, you can serve Milanesa in a sandwich, just as you can any slice of meat.
With the prepared beef fillets, cover them with slices of avocado, tomato, salsa, grated mozzarella, and mayonnaise in a baguette or roll. It should be a huge mouthful and it is well worth taking your time over it.
With another crusty roll like a Bolillo or a Ciabatta roll, you can create a slightly different Milanesa sandwich. Prepare your veal cutlets with egg wash and dry bread crumbs and then bake until cooked through.
Slice the rolls lengthwise and spread on mustard and mayonnaise. Place the Milanesa on the bottom and then cover with Romaine lettuce and sliced tomato then serve with hot sauce and lime wedges.
For a decadent sandwich, sweat bacon and onions then add black beans and, once thick, purée in a blender. Season the steaks and cover in flour, then the egg and cream wash, then finally the breadcrumbs.
Once fried, place a layer of black beans in a Torta bread bun then top with steak, Cotija cheese, tomato slices, avocado slices, and lettuce. Spread on mayonnaise, cut in half, and enjoy.
There is something effortlessly simple about pounding and then patting dry a slice of chicken, steak, or veal. With just a couple of layers from egg wash and breadcrumbs, you can quickly create a main meal.
Creating the Milanesa itself should be quick enough but a green salad to go with it can take minutes too. Soon enough, you have a whole main meal to enjoy.
Frequently Asked Questions
What Temperature Should I Look Out For In A Deep Frying Thermometer When Cooking Milanesa?
Pan frying slices of Milanesa should mean not overcrowding the pan as the temperature of the oil will drop. Try to keep the temperature at around 350°F and the steaks should reach a golden brown color.
With a deep frying thermometer, the internal temperature should hit around 145°F and it should be cooked through. Once you remove a steak, allow the oil temperature to ramp back up to 350°F.
What Do You Serve With Milanesa?
Just a simple squeeze of lemon juice may be enough to go with warm Milanesa de Carne.
However, as the main meal, you can expect a potato salad known as Ensalada Rusa, a green salad, mashed potatoes, sautéed vegetables, or simply some fried potatoes like fries.