Milanesa de Res + VIDEO

Milanesa de Res is a thin cut of beef that has been breaded and pan fried. The end result is something crispy on the outside and tender and delicious on the inside.

Not into beef? Try Milanesa de Pollo instead.

I like to serve this with french fries and salsa. Always a big, big hit at my house.

INGREDIENTS

• Beef steaks
• Oil
• Bread crumbs
• Eggs
• Pepper
• Salt

Optional Seasonings

Garlic powder, onion powder, ground cumin, ground oregano, ground paprika, cayenne. You can add a combination of these or all of them.

Instructions

• Use a thin cut of beef, like top round or bottom round.
• If you can’t find this cut of beef, you can pound the meat to make it thinner.
• Season the beef with salt and pepper.
• Set aside.

Be sure not to get a cut of meat that’s not too fatty. Lean and thin for the win. That’s what you’re looking for.

What cut is Milanesa steak?

• A Milanesa is any thin slice of beef. It can also be chicken, veal, pork, eggplants, tempeh, or soy.
• If you’re lucky, your neighborhood grocery store will have packaged Milanesa steak ready to go! It might also be called “Milanesa de Carne.”

• Add two eggs to a deep plate.
• Add some salt to the eggs.
• Whip with a fork.

2 eggs are enough for 4 slices of Milanesa Steaks.

What does Milanesa mean in cooking? It means a thin cut of meat that is coated and cooked in oil.

• Add breadcrumbs to a deep dish.
• Be sure to season the breadcrumbs with salt.

You can make your own breadcrumbs, using old bolillo. Just toast the bread and pulse in a food processor.

Or, buy a container of breadcrumbs at the store. It is a great time saver.

Pro Tip

Set up a working station for the breading process. This will make things go faster.

• Dip into the egg and hold it over the bowl to allow the excess to drip off.

You can use a fork or your hand to bread the meat. The trick to breading is to use one hand. 

This will give you one clean hand that’s free, just in case you need to scratch your eye or someone knocks on the door.

• Place it to the breadcrumbs pressing to coat and shake off any excess, turn it over, and, lastly, do the same on the other side.
• Cover both sides of the meat.

Place your breaded meat slices on a plate while you’re waiting for the oil to get hot.

Even though these might look small, one steak per person is more than enough.

• Get your oil nice and hot over medium heat.
• Fry time! Add one steak to a large skillet and fry it for 3-4 minutes.

You can either fry or bake the meat. Traditionally, it is fried in oil like canola oil or vegetable oil. Or use any oil with a high smoke point.

Baking

• Preheat the oven to 350 degrees F.
• Place on a greased baking sheet.
• Bake for 15 minutes. Flip and cook for 5 more minutes.

• Flip the steak, and cook for 3-4 minutes.

To make it “flipping” good, flip your meat and fry the other side. Both sides should be golden brown.

Open up the windows and doors. You don’t want the smoke to set off the alarm. Unless you want to see some hunky firemen…. iHola Bomberos!

• Place on a paper towel.
• Drain any excess oil.

Don’t skip this step. Too much oil can spoil a good thing. From here, save a slice to make a torta de milanesa.

Storing Instructions

Place any leftovers in an airtight container in the fridge for up to 4 days. Reheat in microwave for 2-3 minutes. Or on a skillet, reheat a few minutes on each side. Warning, getting that crispy texture might be difficult when reheating.

Wiener Schnitzel vs. Milanesa de Res

Germany vs. Mexico – Mexican World Cup soccer fans are still basking in that victory!

In Germany, to make wiener schnitzel, they use veal and pound out the meat, so it’s good to eat. In Mexico, we use either chicken, pork, or beef.

Optional Sides

• Arroz Mexicano (Mexican rice)
• Ensalada de Nopales
• Refried beans
• Corn tortillas

In Mexico and most Latin American countries, Milanesa de Res is made with a thin cut of beef. Almost always, you’ll see it served with fries or a salad.

Add your favorite Mexican salsa, and you’ve got a delicious and easy recipe.

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