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.
- 2 eggs
- 118.29 ml milk
- 236.59 ml seasoned bread crumbs
- 44.37 ml grated parmesan cheese or 44.37 ml romano cheese
- 29.58 ml minced fresh parsley
- 2 clove garlic, minced
- 1.23 ml salt
- 0.59 ml pepper
- 907.18 g boneless beef top sirloin steaks, cut into 1/4 inch slices (1-1/2" thick)
- oil (for frying)
- 4 medium ripe tomatoes, sliced
- 226.79 g sliced mozzarella cheese
- lemon wedge
- In a shallow bowl, whisk the eggs and milk.
- In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
- Dip steak in egg mixture, then coat with the crumb mixture.
- In a large skillet, heat 1/2" of oil.
- 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).
- Drain on paper towels.
- Transfer to a baking sheet.
- Top beef with tomato, then cheese slices.
- Broil 4" from the heat for 1-2 minutes or until cheese is melted.
- Serve with lemon wedges.
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!
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.
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!