Easy Beef Milanese Recipe
This beef Milanese recipe offers a delightful combination of crispy texture and tasty flavours, making it a beloved choice for meat lovers. Easy and quick to prepare. In less than 30 minutes, you will have a restaurant-style meal.
Equipment
- 1 frying pan
Ingredients
- 4 milanese steaks
- 1 cup bread crumbs
- 1/2 cup grated parmesan
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dry oregano
- 1 whole egg
- 1 cup whole-purpose flour
- 1 cup cooking oil
Instructions
For the breading station
- 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.
- Season the bread crumbs with use 1 tbsp of garlic powder, 1 tbsp of onion powder, 1/2 tbsp of oregano and 1/2 cup of grated parmesan cheese.
Breading the beef milanese steak
- Take one beef cutlet and coat it lightly with flour, shaking off any excess. This helps the egg mixture to adhere better.
- Place the floured beef cutlet into the beaten eggs, ensuring it is fully coated. Allow any excess egg to drip off.
- 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.
- 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 Milanese
- 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.
- 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 steak.
- Once cooked, transfer the beef Milanese to a plate lined with paper towels or a wire rack to drain any excess oil.
- Repeat the process for each milanese steak.
- 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.
Video
Notes
| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 140 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Cholesterol 45mg | 15% |
| Sodium 330mg | 14% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 14g | |
| Vitamin D 0mcg | 0% |
| Calcium 20mg | 2% |
| Iron 2mg | 10% |
| Potassium 0mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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