Name: Argentinian Milanesa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs Beef top round or eye of round, thinly sliced; 3 Large eggs; 2 Garlic cloves, finely minced; 2 tbsp Fresh parsley, finely chopped; 2 cups Fine breadcrumbs; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Vegetable oil for frying; 1 Lemon wedges for serving

Meat

Argentinian Milanesa

Experience the soul of Argentine comfort food with this perfectly crispy Beef Milanesa. Thinly sliced, tenderized steaks are dredged in a garlic-parsley egg wash and coated in seasoned breadcrumbs for a golden-brown finish that pairs perfectly with lemon or mashed potatoes.

Prep

20m

Cook

15m

Serves

Calories

485kcal

Qty	Ingredient
1.5 lbs 680 g	Beef top round or eye of round, thinly sliced
3 3	Large eggs
2 2	Garlic cloves, finely minced
2 tbsp 8 g	Fresh parsley, finely chopped
2 cups 200 g	Fine breadcrumbs
1 tsp 6 g	Salt
0.5 tsp 1 g	Black pepper
1 cup 240 ml	Vegetable oil for frying
1 1	Lemon wedges for serving

2 Method

Step 1. Place the beef slices between pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick and uniform.

Step 2. In a shallow bowl, whisk the eggs with minced garlic, chopped parsley, salt, and pepper until well combined.

Step 3. Place the breadcrumbs in a separate shallow dish or on a large plate.

Step 4. Dip each piece of beef into the egg mixture, ensuring it is fully coated, then let the excess drip off.

Step 5. Transfer the beef to the breadcrumbs and press down firmly on both sides to ensure a thick, even coating of crumbs.

Step 6. Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately upon contact.

Step 7. Fry the Milanesas in batches for 2 to 3 minutes per side until they turn deep golden brown and crispy.

Step 8. Remove and drain on paper towels to absorb excess oil. Serve immediately with fresh lemon wedges.

·
For the crispier coating, let the breaded meat rest in the refrigerator for 30 minutes before frying to help the breading adhere better.
·
Always use a neutral oil with a high smoke point, like sunflower or canola oil.
·
If you want to make it 'Milanesa a la Napolitana', top the fried beef with ham, tomato sauce, and mozzarella cheese, then melt under the broiler.
·
Ensure the beef is as thin as possible; if your butcher hasn't sliced it for Milanesa, use a very sharp knife to butterfly it before pounding.

? FAQ

What is the best cut of meat for Argentinian Milanesa?

Top round (nalga), eye of round (peceto), or bottom round (bola de lomo) are the most traditional and effective cuts.

Can I bake Milanesas instead of frying them?

Yes! Lightly spray a baking sheet with oil, place the breaded meat on it, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer at 350°F to maintain crispiness.

Can I use chicken instead of beef?

Absolutely! This is called 'Milanesa de Pollo'. Use chicken breasts pounded thin and follow the same breading and frying process.