Prep 15 mins
Cook 10 mins
Popular throughout Latin America (especially in Uruguay), milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak milanesas are delicious served with chimichurri sauce.
- 1 lb top round beef, sliced thinly into about 6 steaks
- 1 cup breadcrumbs
- 2 teaspoons oregano
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 2 eggs
- vegetable oil (for frying)
- salt and pepper
- Mix the flour, salt, and pepper together in a shallow bowl.
- Mix the breadcrumbs with the oregano and spread onto a plate.
- Whisk the eggs lightly.
- Dredge each steak into the flour, coating both sides.
- Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
- Heat 1/2 inch of oil in a large skillet on medium-high heat.
- Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
- Serve warm, with chimichurri sauce.
I liked this and really enjoyed it with chimichurri sauce and panko for the breading. My only critique, mine needed more salt. Thanks for posting Jackie! Made for Culinary Quest 2014.