Milanesas (Breaded Sirloin)

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




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!
  4. I love Milanesas! When I make them, I use very thin slices of beef, pounded to tenderize. We don't use the tomato or cheese. My husband is from Argentina--the type of Milanesa in this recipe is called Napolitana Milanesa. Plain Milanesa is made without the tomato and cheese, and is more traditional in Buenos Aires. Whichever way you choose to make them, they are great! Perfect with garlic mashed potatoes.
  5. I had planned on making this dish, but was called out of the house right about dinnnertime, soooooo my 15 yr. old daughter made it. When I got home my husband said this was the best milanesa he had ever had. I used to make it alot. We discovered this dish when we lived in Oaxaca, Mexico for 3 years. I'll be making it this way from now on! Oh, she couldn't find the Parmesan cheese, so she subbed shredded Mozzarella. Thanks keen5!


  1. This was very good! I altered it a bit and cooked a pound of good ground beef along with fresh garlic and jalopeno peppers. I put a couple of table spoons of the meat mixture on the steak along with the cheese before I rolled up the shell. I used soft taco shells instead of bread to lower the carbs for my son who is diabetic. It was so flavorful and I just had to say GREAT RECIPE.


I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
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