The Ultimate Cheat Sheet: A Beginner’s Guide To Steak Milanesa

It is indeed observed that the relevance of steaks in fine dining as well as man’s preference towards different types of cuisines is highly significant in today’s time. Most people firmly believe that a great steak starts with finding the right steak. A steak is a meat for the most part cut over the muscle strands. Steaks are generally grilled,but they can be seared, or cooked. Steak is regularly flame broiled trying to recreate the kind of steak cooked over the gleaming coals of an open fire. Steak can likewise be cooked in sauce, for example, in steak and kidney pie, or minced and shaped into patties, for example, in hamburgers or cheeseburgers.


Nations with enough appropriate land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such nations incorporate Argentina, Ireland, New Zealand, Australia, South Africa, the Assembled States and the Unified Kingdom. In Asian nations, for example, China and South Korea, steak is customarily cut and mix broiled and served in littler sums as a major aspect of a blended dish. In line with this, different types of steaks have been cultivated, and among the most popular is what is well-known as steak milanesa.

The steak milanesa is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa. A milanesa comprises of a thin cut of meat, chicken, veal, or once in a while pork, eggplants or soy. Each cut is dunked into beaten eggs, prepared with salt, and different fixings as indicated by the cook's taste, similar to parsley and garlic. Each cut is then plunged in bread morsels, or every so often flour and shallow-browned in oil, each one in turn. A few people like to utilize almost no oil and after that prepare them in the stove as a more advantageous option. It is a typical Argentine dish that you will find in almost every restaurant, and it can be mostly served deep-fried and with French fries, and sometimes even topped with a fried egg, sunny side up. 

Although it is usually found in Argentina, it is also a part of different countries like Mexico, Panama, the Southern part of the United States, and some Southeast Asian countries like the Philippines. In fact, it isn't as prevalent in the nation as it is in South America, and it is served fundamentally in individuals' homes, not in eateries. The families that do eat it for the most part serve milanesa with white rice, a bean stew or the like, here and there an American-style potato plate of mixed greens with cut green beans included, and frequently, bean stew ketchup or potentially a mayo-ketchup blended sauce similar to the South American salsa golf. It is practically never filled in as a sandwich. As popular as it is, let us know determine how to prepare and serve a steak milanesa.


Step 1: Preparing the Ingredients:

  • 1 large egg
  • 1/2 cup, all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/2 cup fine breadcrumbs
  • 4 pieces thin boneless beef steaks, pounded thin (1/4 inch)
  • Vegetable oil
  • 1 pc lime, quartered

Step 2: Assembling the main constituents:

  • In a shallow soup plate or pan, have the eggs beaten in a well-rounded manner.
  • Prepare another set of pans. It is highly preferred to be shallow, as you will now be mixing the flour, salt, and pepper.
  • Carefully place the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.

Step 3: Coating the Steak Milanesa

  • Coat the meat lightly with flour. Make sure to cover all parts to ensure crispiness during frying later.
  • Dip into the beaten egg, and start dusting it with bread crumbs.
  • Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.

Step 4: Final Preparation and Frying the Steak

  • In a large nonstick skillet, heat oil to a depth of about a quarter of an inch.
  • Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

It has also been a tradition to add tomato paste, mozzarella cheese, and ham. In line with this, a dish called milanesa a la napolitana or Milanese in the Neapolitan style was created. Neapolitan is not technically followed for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by Jorge La Grotta in Argentina around the 1940s.

Meanwhile, there is also another recipe for steak milanesa. It is widely known as Steak Milanesa Torta. Please see recipe below.


Step 1: Preparing the Ingredients

  • 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

Step 2: Assembling the main ingredients

  • Start heating the canola oil in a large skillet pan. Make sure to heat it properly to ensure freshness.
  • Add salt and pepper carefully to the steak. Add the flour to a shallow bowl.
  • In another set of bowl, lightly beat the eggs until well-mixed. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.

Step 3: Main Course Preparation and Serving

  • Start to fry two (2) steaks at a time until it turns golden brown on both sides in approximately about three (3) to four (4) minutes per side.
  • Carefully 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.

Special Notes:

  1. Take note of the color of the steak milanesa. This is very important. In order to cook them properly and to get that nice golden-brown crust on the outside, you don’t want any of the pieces to overlap. Bake them in multiple batches if necessary.
  2. As soon as the milanesas come out of the oven, simply garnish them with fresh lemon slices and serve with a fresh green salad.

Steak milanesas are very quick and easy to make and perfect for a palatable supper. You may opt to start with thinly sliced top round battered with beaten egg and seasoned bread crumbs.  Fry them in oil for a few minutes on each side, drain on paper towels, and serve. You can make milanesas with chicken breasts, too (pollo a la milanesa). Please just be sure to pound them to a thin, even thickness. What are you waiting for? Try it now!

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The Ultimate Cheat Sheet: A Beginner's Guide To Steak Milanesa
It is indeed observed that the relevance of steaks in fine dining as well as man’s preference towards different types of cuisines is highly significant in today’s time. Most people firmly believe that a great steak starts with finding the right steak
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