Best Beef Milanese recipe (Milanesa de carne de res)

This Beef Milanese is one of the simplest, easiest recipe you will ever make. But it is also so indulging and delicious.

It features tender cuts of beef, expertly breaded and fried to golden perfection. The crispy exterior gives way to a juicy and flavorful interior, making each bite a true pleasure.

There is a debate about where the beef Milanese was first created. Despite the name implying its origins are in Milan, Italy, many people say the Milanese is Argentinian.

This dish dates way back to the year 1134. According to Wikipedia, there is a mention of it on a banquet record. The popularity of Beef Milanese spread beyond borders and gained international recognition.

Today, Beef Milanese is often served in restaurants and has become a popular choice on menus worldwide.

The dish’s simplicity, crispy texture, and flavorful coating made it appealing to a wide range of palates.

It is typically made by tenderizing beef, dipping it in beaten eggs, coating it with breadcrumbs or flour, and then frying it until golden and crispy.

A squeeze of lemon juice is always on the side to make the favours pop up.

Today I’ll share with you my favourite beef milanese recipe. You’ll love it just like we do.

So what are you waiting for? Grab your apron, and let’s start cooking!!

Ingredients you’ll need for this Beef Milanese recipe

The star of this recipe is the Milanese steak, so I cover the basics here of how to select your beef so this recipe is perfect for you.

Selecting the beef for Milanese

Opt for thin cuts of beef so your Milanese cooks quickly and evenly, and they are easier to tenderize and bread. Ideally, your butcher can cut them for you and guide you to select the best cut of meat for this recipe.

Some naturally tender beef cuts will yield the best beef Milanese results. Tenderloin, Sirloin or top beef round filet mignon are excellent choices for Beef Milanese.

Tenderizin your beef for the perfect Milanese.

You can still use any other beef cut not so naturally tender for this Milanese, but you must tenderize it.

Make sure you cut thing slices first. Then using a Meat Mallet or Tenderizer(before cooking the meat):

• Place the meat on a sturdy cutting board or between two sheets of plastic wrap.
• Pound the meat gently but firmly. Start from the center and work your way outwards in all directions.
• Repeat the process until the meat is evenly tenderized. Be careful not to overdo it, as excessive pounding can make the meat too thin or mushy.

If you are a meat expert and have a Needle Tenderizer on hand, then:

• Press the needle tenderizer firmly into the meat, ensuring that it reaches all areas.
• Repeat the process, focusing on any thicker or tougher portions of the meat.

The rest of the ingredients

1. Salt and freshly ground black pepper to season the meat and enhance its flavour. 
2. All-purpose flour for coating the beef steaks before dipping them in an egg mixture. It helps create a crisp and golden crust when fried.
3. Beaten eggs to create an egg wash for coating the floured beef cutlets. They help the breading mixture adhere to the meat.
4. Fine, dry breadcrumbs combined with garlic, onion powder, and dry oregano create the breading mixture. They add a crispy texture to the fried beef.
5. Grated Parmesan cheese added to the breadcrumb mixture imparts a savoury and slightly nutty flavour.
6. A neutral-flavoured oil, such as vegetable or canola oil, to fry the breaded beef milanese. It should have a high smoke point to ensure proper frying.
7. Lemon wedges as a garnish to squeeze over the fried Beef Milanese just before eating. The acidity of the lemon enhances the flavours of the dish.

How to make beef Milanese

Know it’s time to prepare your beef milanese. At this point, your meat should be cut and tenderized. Season the beef with salt and pepper to taste and let it sit for at least 20 minutes so it soaks in the flavours.

How to bread the beef Milanese

In three separate shallow dishes or plates, set up a breading station. Fill one with all-purpose flour(1 cup), another with beaten eggs(1 or 2), and the third with breadcrumbs(1 cup). Season the eggs and flour components with salt and pepper.

For the bread crumbs seasoning, use 1 tbsp of garlic powder, 1 tbsp of onion powder, 1/2 tbsp of oregano and 1/2 cup of grated parmesan cheese.

In a separate bowl, add a cup of whole-purpose flour, and set aside. In a third bowl, beat 1 to 2 eggs. It only took me 1 egg, but you can separate a second one if you run low on eggs.

Then follow these steps:

1. Dredge the beef cutlets: Take one beef cutlet and coat it lightly with flour, shaking off any excess. This helps the egg mixture to adhere better.
2. Dip in the egg mixture: Place the floured beef cutlet into the beaten eggs, ensuring it is fully coated. Allow any excess egg to drip off.
3. Coat with breadcrumbs: Transfer the beef cutlet from the egg mixture to the breadcrumbs. Press the breadcrumbs onto both sides of the cutlet to ensure a good coating. Gently shake off any excess breadcrumbs.
4. Repeat for the remaining cutlets: Repeat the process of dredging, dipping in egg, and coating with breadcrumbs for each beef milanese, making sure to coat them thoroughly.

Frying the beef Milanes to perfection

In a large skillet, heat 3 to 4 tbsp cooking oil over medium-high heat to cover the bottom of the pan.

I use the shallow frying technique, which involves cooking the Milanese in a pan with enough oil to partially submerge it, typically reaching about halfway up the sides of the Milanese.

This method allows for even browning and crispiness while using less oil than deep frying, where the beef milanese is fully submerged.

You can test the oil’s readiness by dropping a small breadcrumb into the pan. If it sizzles and turns golden brown, the oil is hot enough.

Carefully place the breaded beef Milanese into the hot oil without overcrowding the pan.

Fry them for a few minutes on each side until they turn golden brown and crispy. Cooking time may vary depending on the thickness of the cutlets.

Once cooked, transfer the beef Milanese to a plate lined with paper towels or a wire rack to drain any excess oil.

Let it sit for a few minutes so the juices settle, and serve the beef Milanese while it’s still hot. Squeeze fresh lemon juice over the meat for added flavour.

What to serve with beef Milanese

Beef Milanese pairs well with a variety of side dishes. You can have it on its own or make a sandwich with it which is one of the most popular ways to have it. But here you have a few ideas to pair your beef Milanese.

1. Arugula Salad: Serve a fresh arugula salad dressed with a simple vinaigrette. The peppery and slightly bitter flavour of arugula complements the richness of the beef Milanese.
2. Roasted Potatoes: Roast some potatoes in the oven with olive oil, salt, and herbs until crispy on the outside and tender on the inside. They make a delicious and satisfying side dish.
3. Lemon-Roasted Asparagus: Toss asparagus spears with olive oil, lemon zest, salt, and pepper, then roast them in the oven until tender. The bright, tangy flavours of the asparagus complement the beef Milanese nicely.
4. Caprese Salad: Create a classic Caprese salad with ripe tomatoes, fresh mozzarella cheese, and basil leaves. Drizzle with balsamic glaze and olive oil for a refreshing side dish.
5. Pasta: Serve a side of pasta, such as spaghetti or linguine, tossed in a simple marinara sauce or a light garlic and olive oil sauce. The pasta can be a great accompaniment to the beef Milanese, providing a satisfying and comforting element to the meal.
6. Steamed Vegetables: Steam a medley of vegetables, such as broccoli, carrots, and green beans. Season them with a sprinkle of salt and a drizzle of olive oil for a healthy and colourful side dish.

These are just a few ideas. However, mix and match different sides to create a well-rounded and satisfying meal with your beef Milanese.

This lasagna recipe without Italian sausage may be of interest to you as well.

Should you make ahead Milanese and freeze?

This beef Milanese recipe is best enjoyed fresh. However, it is possible to make ahead and freeze only some ingredients to enjoy a beef milanese.

It is best not to freeze the breaded beef stakes, as the texture and crispiness may be compromised upon thawing and reheating.

But you can freeze the plain, uncooked beef Milanese steaks if needed. Wrap them tightly in plastic wrap or a freezer-safe container, separating each Milanese with parchment paper to prevent sticking.

Thaw the frozen meat in the refrigerator before proceeding with the breading and frying process.

You can prepare the breadcrumb in advance and use it when ready to fry your Milanese. This will cut your prepping time, and your dinner will be ready quickly.

Best beef Milanese recipe