Milanesas are a huge staple in Argentinian cuisine, and there is a similar version of this dish on most Latin American. Typically made of thinly cut steak, chicken, or veal, or vegetables or beans (yes, beans) for a vegetarian option. Even though it can be a little time consuming to make, it’s a simple recipe full of flavor that makes for a delicious and versatile meal. Once prepared they can be frozen raw for up to 6 months and then either fried or oven baked, for a quick weeknight dinner.
Serve them on a big platter with some slices of lemon to saqueeze on top before eating, and any side you want. In Argentinian restaurants they are usually served with french fries, or for a more decadent version, with a sunny side up egg on top and french fries, this is known as a “Milanesa a Caballo” (Horseride Milanesa, why? I don’t know.) At home, however I like to serve it with a simple green salad, or some roasted veggies.
Another fun variation, and a family favorite in my house, is to make “A la Napolitana.” To prepare them like this, cook the milanesas for 10 minutes and when you flip them, add 1 tbsp of pizza sauce to each, a slice of thinly cut tavern ham, and mozzarella cheese on top. Cook for another 5 to 7 minutes.
Happy Cooking and Enjoy!
Breaded Thinly Cut Steak
- 20 pieces thinly cut steak (about 1/2 inch thick)
- 12 eggs
- 3 tbsp fresh chopped parsley
- 3 minced garlic cloves
- 1 tbsp dried oregano
- 1/2 tbsp mustard
- 1 tbsp salt
- 4 cups Italian seasoned bread crumbs
Mix eggs in a big bowl.
Add chopped parsley, garlic, oregano, and mustard
Remove extra fat from steaks, and place them one by one in the egg mix making sure all are covered.
Cover bowl tighlty with seran wrap or lid, and place in the fridge overnight or at least 4 hours.
Remove bowl from fridge, add salt and mix well.
Place 1/2 the bread crumbs on a plate. Place 1 piece of steak on the bread crumbs and with the help of a fork press crumbs firmly on both sides of the steak until it is evenly covered. Repeat with all pieces of steak, adding breadcrumbs as needed.
If freezing, separate each milanesas with foil paper and place them flat (this is very important) on top of each other. I use a cutting board and once they are frozen I transfer them to a ziploc bag.
If cooking, preheat oven to 375°. Prepare a baking sheet with non stick foil and a thin layer of oil, place milanesas on it and sprinkle more oil on top. Cook for 10 minutes and then turn around and cook for another 5 to 7 minutes. If they are too dry when you flipped them, you can add more oil on top.
Serve with your favorite side and enjoy!