Milanesas (Breaded Sirloin)

Total Time
Prep 20 mins
Cook 10 mins

This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked.

Ingredients Nutrition


  1. In a shallow bowl, whisk the eggs and milk.
  2. In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
  3. Dip steak in egg mixture, then coat with the crumb mixture.
  4. In a large skillet, heat 1/2" of oil.
  5. Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
  6. Drain on paper towels.
  7. Transfer to a baking sheet.
  8. Top beef with tomato, then cheese slices.
  9. Broil 4" from the heat for 1-2 minutes or until cheese is melted.
  10. Serve with lemon wedges.
Most Helpful

My family loved this. I was lucky and found the Milanesas meat already thinly sliced at the supermarket. After cooking it I cut each piece in half and place both halves on a homemade Herb Roll then melted the cheese over the tomatoe under the broiler. I've have already been asked if I would make it again for them. Thanks for sharing this great recipe!

shelly_cooks January 12, 2011

Wow! I've made Milanesa for Christmas Eve for several years. This was the best. I also put them in a pan and put a thin slice of ham and a thin slice of Montery Jack cheese on top. I put a toothpick in each milanesa. Then I pour our favorite spaghetti sauce on top and bake for 30 minutes. It is so yummy. It is called Milanesa Nepolitana.

hobbgal January 20, 2008

I had last eaten Milanesas when I lived in Argentina eight years ago. They have always been made for me. I finally got inspired to make them myself when I found just the right cuts of steak at the Grocery store. This recipe was awesome. I made it the more traditional Argentinian way, without the tomatoes and mozzerella, because I wanted to remember it the way I had eaten it most often in Argentina. It turned out great and tasted just like I remembered. I'm going to make it again soon, because My husband (who just happens to be part Italian) loves Italian food and I know he will like it the Napolitana way, as shown in this recipe. Thanks!

poundofturtle June 11, 2007