Best 6 Breaded Fried Steak Milanesa Recipes

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Do you crave a crispy, tender, and flavorful meal that will satisfy your taste buds and leave you feeling fully contented? Look no further than the delectable breaded fried steak milanesa, a culinary masterpiece that combines the juiciness of a tenderized steak with the golden-brown crunch of a perfectly fried breadcrumb coating. This delectable dish, often served with a zesty lemon wedge and a sprinkling of fresh herbs, is sure to become a favorite in your recipe collection.

Here are our top 6 tried and tested recipes!

HOW TO MAKE MILANESA DE RES



How to Make Milanesa de Res image

Milanesa Steak, Milanesa de Res in Spanish, is a popular thinly sliced, breaded main course, quickly pan-fried. It's an easy dish that gets on the table in 30 minutes.

Provided by Christian Guzman

Categories     Main Course

Time 25m

Number Of Ingredients 10

1/4 cup Vegetable Oil (For frying)
1/4 cup All Purpose Flour
1/2 cup Breadcrumbs (like Seasoned Progresso with Parmesan)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Ancho Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Onion Powder
2 large Eggs
1 pound Top Round Steaks (Milanesa Beef, very thin top round slices)

Steps:

  • Begin heating oil in skillet on medium heat on the stove top.
  • In shallow casserole or pie dish, stir together breadcrumbs and spices, set aside.
  • In another shallow casserole or pie dish, whisk eggs until well blended, set aside.
  • Sprinkle flour on both sides of each steak.
  • Working with one steak at a time (using gloves, if you like), dip each steak in egg then in breadcrumb mixture. Set steaks aside on a baking sheet so they're not touching.
  • Once all steaks are covered and the oil is hot, cook one steak at a time. Place in the oil and cook for 1-2 minutes if the steaks are 1/8" thick or 2-3 minutes if the steaks are 1/4" thick. Using tongs, turn and repeat.
  • Remove steaks to drain on paper towels.
  • This meal is typically served with French fries when plated or can be made into fajita style tacos or sandwiches. I've shown it with a tomato pico de gallo and a rounded scoop of polenta, garnished with cilantro and lime slices for squeezing a bit of lime juice on top when serving.

Nutrition Facts : Calories 385 kcal, Carbohydrate 17 g, Protein 32 g, Fat 21 g, SaturatedFat 13 g, Sodium 507 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BREADED FRIED STEAK - MILANESA



Breaded Fried Steak - Milanesa image

Popular throughout Latin America (especially in Uruguay), milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak milanesas are delicious served with chimichurri sauce.

Provided by JackieOhNo

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb top round beef, sliced thinly into about 6 steaks
1 cup breadcrumbs
2 teaspoons oregano
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
vegetable oil (for frying)
salt and pepper

Steps:

  • Mix the flour, salt, and pepper together in a shallow bowl.
  • Mix the breadcrumbs with the oregano and spread onto a plate.
  • Whisk the eggs lightly.
  • Dredge each steak into the flour, coating both sides.
  • Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
  • Heat 1/2 inch of oil in a large skillet on medium-high heat.
  • Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
  • Serve warm, with chimichurri sauce.

STEAK MILANESA TORTA



Steak Milanesa Torta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

1/4 cup canola oil
Four 8-ounce top-round steaks, pounded to about 1/4-inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs
1 cup panko breadcrumbs
1/2 cup sour cream
Zest of 1 lime (1 teaspoon)
Juice of 1 lime (about 2 tablespoons)
4 crusty hoagie rolls
2 cups iceberg lettuce, shredded
1 cup Roasted Salsa, recipe follows
1/4 cup jarred sliced jalapenos, such as Vlasic
2 avocados, peeled and thinly sliced
4 tablespoons extra-virgin olive oil
4 slicing tomatoes, quartered (about 3 pounds)
2 cloves garlic
1 jalapeno
1 white onion, quartered
Kosher salt and freshly ground pepper
1/4 cup packed fresh cilantro leaves
3 tablespoons white distilled vinegar
1/2 teaspoon sugar
Juice of 2 limes

Steps:

  • Heat the canola oil in a large skillet.
  • Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
  • Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
  • Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
  • Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

MILANESA



Milanesa image

I LOVE milanesa, it's basically a mexican chicken fried steak with no gravy, I sprinkle with lemon and serve with my Easy Mexican Rice, salad and sliced avocado.

Provided by Mrs. Ambrosia

Categories     Meat

Time 35m

Yield 6 pieces, 4-6 serving(s)

Number Of Ingredients 9

1 lb thinly sliced top round steaks (1/4 inch thick) or 1 lb rib eye (1/4 inch thick)
15 -20 saltine crackers, finely crushed
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup flour
1 -2 egg (add a touch of milk for egg wash)
salt
pepper
olive oil (for frying, or whatever kind of oil you like to use to fry.)

Steps:

  • Heat Oil.
  • Salt and Pepper flour on one plate.
  • Make Egg Wash.
  • Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.).
  • I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
  • Dip steak in flour, then egg then cover with saltine crumbs.
  • Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
  • Drain on Paper Towels.
  • OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.

Nutrition Facts : Calories 341.6, Fat 14, SaturatedFat 5, Cholesterol 122, Sodium 196.6, Carbohydrate 22.9, Fiber 1.1, Sugar 1.3, Protein 29.1

MILANESA DE RES



Milanesa de Res image

Everyone who knows my grandma loves her Milanesa empanizada (breaded Milanese). I learned how to cook thanks to her, and when I was 7 years old I learned how to cook this Milanesa de res recipe. I consider this recipe a basic on Mexican cuisine. You're gonna love it! You can serve this with French fries, rice, refried beans, or a salad (we use lettuce, tomato, avocado, and cucumber slices with a twist of lemon). Corn or flour tortillas go great with all this.

Provided by ribka

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 5

2 large eggs, or more as needed
40 saltine crackers, smashed
4 thin slices boneless round steak
salt and ground black pepper to taste
vegetable oil for frying

Steps:

  • Crack eggs in a medium bowl and beat slightly with a fork or whisk. Set aside. Place smashed crackers on a plate big enough for the steak.
  • Season steak with salt and pepper and soak in the beaten egg. Transfer to the smashed crackers and cover both sides with the crackers using a spoon; you can press a little bit with the spoon so that the crackers stick better.
  • Heat a frying pan over medium heat and add enough oil to cover the bottom half of the steaks. Cook 2 steaks in the hot oil until crackers have turned light golden brown, 4 to 5 minutes. Turn and continue to cook until golden and meat is no longer pink, 4 to 5 minutes more. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining steaks.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 42.7 g, Cholesterol 123.2 mg, Fat 15.9 g, Fiber 1.8 g, Protein 20 g, SaturatedFat 3.6 g, Sodium 732 mg, Sugar 0.4 g

BREADED STEAKS



Breaded Steaks image

This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds beef top sirloin tip steaks
1/2 cup all-purpose flour
2 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (15 ounces) seasoned bread crumbs
1/4 cup canola oil

Steps:

  • Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

Tips:

  • Choose the right cut of meat: For a tender and juicy Milanesa, opt for a thin cut of beef, such as flank steak, skirt steak, or top sirloin. If you prefer a more flavorful meat, you can use a thicker cut, such as ribeye steak or strip steak. Just be sure to pound it thin before cooking.
  • Use a flavorful breading: The breading is what gives Milanesa its signature crispy texture and delicious flavor. For a classic Milanese breading, use a mixture of flour, eggs, and breadcrumbs. You can also add herbs, spices, and grated cheese to your breading mixture for extra flavor.
  • Be careful not to overcook the meat: Milanesa is a thin cut of meat, so it cooks very quickly. Overcooked Milanesa will be tough and dry. To prevent this, cook the Milanesa over medium-high heat for just a few minutes per side, or until it is cooked through.
  • Serve Milanesa with your favorite sides: Milanesa is a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, rice, beans, and vegetables. You can also serve Milanesa with a dipping sauce, such as chimichurri or salsa.

Conclusion:

Breaded fried steak Milanesa is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy breading and tender and juicy meat, Milanesa is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to cook steak, give Milanesa a try.

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