Milanesa de Res is a breaded thin cut of beef that is fried. This classic Mexican recipe is ready in minutes, making it perfect for busy weeknights. Serve with fries and your favorite salsa. Watch the video or the step-by-step pictures to make this delicious dish.
I’m a busy work-at-home mom. I live for easy recipes. Even when it comes to tamales that normally take hours and hours to make, I have my ways of making tamales faster. Milanesa de Res is one of those super yummy and super quick recipes that moms everywhere are sure to love.
Use a thin cut of beef like top round or bottom round. The grocery store sold and packaged just like this. It’s ready to go! If you can’t find this cut of beef, you can pound the meat to make it thinner. 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.
My friends, this is bottom round. See how thin it is. Season the beef with salt and set aside. Some people get fancy and add powdered garlic and pepper. If that’s you, go for it. I find that serving Milanesa de Res with a good salsa verde is all I need.
The next step is to set up a working station for the breading process. Two eggs whipped with a fork. This is enough for 4 slices of Milanesa de Res. Add some salt to the eggs. The eggs don’t come seasoned.
I used to make my own bread crumbs, using the ends of the loaf, or the heel. Nowadays, the hubs or my son will eat the ends. Seriously, I can’t buy enough food to feed those two! Thankfully, buying a container of bread crumbs is cheap and a great timesaver.
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. No one wants two yucky hands. Dip the meat in the eggs. Or, use a fork.
Place the meat in the breadcrumbs. Cover both sides of the meat. I go to a grocery store that sells Milanesa de Res already breaded. Isn’t that cool?! Instead of pizza, you can have a home cooked meal in minutes.
Place your breaded meat slices on a plate while you’re waiting for the oil to get hot. Even though these might look small, I find that one per person is more than enough.
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Get your oil nice and hot. I really beat up my pans with all this cooking. Fortunately, they only silently scream. LOL. I can’t stress the value of investing in good pans and good knives that will last you a long, long time.
Fry time! Fry the meat on each side for a few minutes. I’ve heard of people baking it in the oven, but I’ve never tried it. If you try it, please let me know how it turned out.
To make it “flipping” good, flip your meat and fry the other side. 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. Do you see how much oil came out of it? Too much oil can spoil. Definitely don’t want to feed my family more oil than necessary.
Wiener Schnitzel vs. Milanesa de Res
Germany vs. Mexico – Mexican World Cup soccer fans are still basking in that victory!
My German husband had one bite and said, “schnitzel.” No, he wasn’t swearing, but he swears that he’s had this before. In Germany, to make wiener schnitzel, they use veal and pound out the meat so it’s good to eat.
In Mexico and most Latin American countries, Milanesa de Res is made with a thin cut of beef. It is almost always served with fries. Add your favorite salsa, and you’ve got a delicious and easy recipe.
Don’t miss the Milanesa de Res Video
- 4 bottom or top round steaks
- 2 eggs
- 1 cup breadcrumbs
- 1 cup oil
Salt the steaks.
Set aside until ready to use.
Lay out three plates.
In one plate, add 2 eggs and 1/2 teaspoon salt.
Beat the eggs.
In another plate, add the breadcrumbs.
Leave the third plate alone. It is to add the breaded meat.
Take one of the steaks and dip it in the eggs.
Next, add the steak to breadcrumbs.
Cover the steak well on both sides.
Place the breaded meat on the third plate.
Repeat with each steak until done.
Heat oil in a large frying pan.
Add one steak to the pan.
Cook for 3-4 minutes.
Flip the steak, and cook for 3-4 minutes.
Both sides should be golden brown.
Remove and place on a paper towel to drain any excess oil.
Repeat to cook the remaining steaks.
Serve with fries and enjoy.
You can also season the beef with pepper and garlic powder.
More Mexican Beef Recipes:
Slow Cooker Birria de Res
Classic Ground Beef Taquitos
Salpicón de Res
Carne En Su Jugo
Bistec a la Mexicana
Alambre de Res
Caldo de Res
Northern-Style Mexican Beef Skewers
Barbacoa de Res
Chile Colorado with Beef Shanks
Slow Cooker Ancho Beef Tacos
Beef with Roasted Poblano Chile and Potatoes
Disclosure: This post contains affiliate links.