Steak Milanesa

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Crispy, golden-fried Steak Milanesa made from thinly sliced beef cutlets breaded in seasoned crumbs and pan-fried to perfection. Easy, flavorful, and great with rice, salad, or inside a sandwich.

Prep Time20

Cook Time10

Course: dinner, Lunch, Main Course

Cuisine: American, Latin American, Mexican

Keyword: beef, crispy, easy, fried

Servings: people

Author: Courtney ODell

Cost: 15

Ingredients

1½ lbs thin-sliced steak top round, sirloin, or cube steak
1 teaspoon salt
½ teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1½ cups panko breadcrumbs
1 teaspoon garlic powder
4-8 tablespoons butter for pan frying
Lemon wedges for serving
Fresh chopped parsley optional, for garnish

Instructions

Prep the steak:

Pat the steaks dry with paper towels. If thick, lightly pound to about ¼ inch thickness. Season both sides with salt and pepper.

Set up your breading station:

In one shallow bowl, add flour. In a second, whisk eggs with water. In a third, combine breadcrumbs and garlic powder.

Bread the steaks:

Dredge each steak in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture. Set aside and let rest 5–10 minutes.

Heat the oil:

In a large skillet, heat butter medium heat until melted.

Fry the steak:

Cook 2–3 steaks at a time, depending on pan size, for 2–3 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan.

Drain and serve:

Transfer to a wire rack or paper towel-lined plate. Serve hot with lemon wedges and garnish with parsley if desired.

Video

Notes

For extra crispiness, use panko breadcrumbs or double-dip (egg ? crumbs ? egg ? crumbs).
Leftovers reheat well in the oven or air fryer.
Great served with rice, mashed potatoes, salad, or as a sandwich with crusty bread.

Nutrition

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