Beef milanesa is a popular South American dish with Italian influences that has now gained worldwide popularity. This breaded and fried beef cutlet is crisp on the outside and juicy on the inside, delivering a wonderful combination of textures and flavors. In this quick guide, we’ll cover everything you need to know about beef milanesa, from its history and origins to how to make it at home.
A Brief History of Beef Milanesa
Beef milanesa originated in Italy as costoletta alla milanese made with breaded veal cutlets cooked in butter. When Italians migrated to Argentina and Uruguay in large numbers in the late 19th century, they brought their cuisine with them. The dish evolved in South America, with thin flank or rump steak replacing the veal as the meat of choice. It became a staple in Argentina where it is often served with french fries and lemon wedges. The Argentine version was later brought back to Italy under the name milanesa alla napoletana.
Main Differences Between Milanesa and Schnitzel
While milanesa is often compared to Austrian wiener schnitzel there are some key differences
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Beef vs veal – Milanesa uses flank or rump steak while schnitzel uses veal
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Breading – Milanesa breading has a lighter texture compared to schnitzel.
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Toppings – Milanesa is often topped with tomato sauce and cheese while schnitzel is traditionally served plain.
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Side dishes – Milanesa is served with fries or salad. Schnitzel comes with potato salad or fries.
So while they are similar breaded meats, milanesa puts a South American twist on the European schnitzel.
How to Make Classic Beef Milanesa at Home
Making beef milanesa at home is easy. Here are the simple steps:
Ingredients:
- Thinly sliced flank or rump steak
- Eggs
- Breadcrumbs
- Salt
- Pepper
- Olive oil
Directions:
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Pound the beef slices thinly between two sheets of plastic to tenderize.
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Season the steaks with salt and pepper on both sides.
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Dip the steaks in beaten egg and then coat thoroughly in breadcrumbs.
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Heat olive oil in a skillet over medium-high heat.
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Fry steaks for 2-3 minutes per side until golden brown.
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Drain on paper towels and serve warm with lemon wedges.
With just a few easy steps, you can enjoy restaurant-quality milanesa at home. Adjust the flavor by adding garlic, parsley, or spices to the breadcrumbs.
Popular Regional Variations
While the basic milanesa recipe remains similar, there are some regional variations across South America:
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Milanesa a la Napolitana (Argentina) – Topped with tomato sauce, ham, and cheese like a pizza.
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Milanesa Oaxaqueña (Mexico) – Topped with melted Oaxaca cheese.
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Milanesa a lo Pobre (Chile) – Topped with fried eggs and french fries.
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Milanesa a Caballo (Argentina) – Topped with a fried egg.
So feel free to get creative with different toppings and ingredients! The possibilities are endless.
Tips for Making the Perfect Milanesa at Home
Follow these tips for the best results when making milanesa:
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Use flank or rump steak cut thinly against the grain. This ensures tenderness.
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Pound the meat thinly to get restaurant-style thinness and even cooking.
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Use a light hand when breading to get a delicate crust that doesn’t overwhelm the beef.
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Fry in olive oil over medium-high heat for the best browning.
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Let the milanesa rest for a few minutes after frying to allow juices to redistribute.
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Garnish with just lemon and parsley to keep the flavors simple.
Side Dishes and Sauces for Milanesa
Milanesa is very versatile and pairs well with:
- French fries or fried potatoes
- Salad greens with vinegar
- Rice or beans
- Chimichurri sauce
- Spicy aioli
- Salsa criolla (onion and pepper salad)
Serve it with traditional sides like fries or get creative with different sauces and salads.
Is Milanesa Healthy? Nutrition Facts
While milanesa is fried, it can be a healthy option in moderation. A 3.5oz serving of beef milanesa provides:
- Calories: 270
- Fat: 12g
- Carbs: 14g
- Protein: 24g
The breading adds some carbs, but the lean beef provides protein, iron, zinc, and B vitamins. Use olive oil and minimal breading to lighten it up. Overall, it’s a fresher, lighter alternative to dishes like schnitzel or chicken fried steak.
Why Beef Milanesa is So Popular
There are several reasons why beef milanesa is beloved worldwide:
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It’s quick and easy to make, with simple ingredients.
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Thetender beef and crispy coating create an irresistible contrast of textures.
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It’s family-friendly and appeals to people of all ages.
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It’s budget-friendly and uses relatively inexpensive ingredients.
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The flavor pairing of lemon, beef, and parsley is hard to beat.
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Customizable with different toppings and sauces.
With its simplicity, versatility, and sheer tastiness, it’s no wonder milanesa has become so popular far beyond its native South America. This quick guide covers everything you need to enjoy this specialty at home. So get breading and fry up some delicious milanesa tonight!
How to Make Milanesa Napolitana
The first thing you need to do is carefully butterfly the flank steaks open. Then, using a mallet, hammer the flank steaks to thin them out.
Place 2-3 thin slices of ham and 2-3 slices of provolone cheese on one side of the thin steak, and then fold the other side over the top to encase the meat and cheese. Hammer around the outside edges to create a “seal” for the steak.
Repeat this for both flank steaks, then place in the fridge to set for 30 minutes.
Heat your grill at high heat (around 450F) for direct cooking. Add a large cast iron skillet with beef tallow to the grill to preheat.
Pull the steaks out of the fridge so we can get going on this Milanesa Napolitana recipe. Slather some of the GLD FYR Hot Sauce on the outside of the flank steak. Season with the Smoked Garlic Jalapeno Lager, then add the chopped parsley and minced garlic to the outside as well.
Beat your eggs and lather the steaks with an egg wash (I did this with a brush, but put a decent layer of the egg wash it on). Finally, completely cover with bread crumbs. Flip the steak over and repeat, also repeating on the other flank steak.
What to Serve with milanesa napoletana
Because of the Italian flavors in this dish, I love to enjoy this Milanesa Napolitana with a crunchy salad with Italian dressing on the side. If you’d like to add some extra flavor, serve up some french fries.
Beef Milanesa | Easy Top Round Steak Recipe
FAQ
What cut of beef is milanesa?
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YouTube · Certified Angus Beef ®https://www.youtube.comBeef Milanesa | Easy Top Round Steak Recipe – YouTubeDec 10, 2020 — started. we’ll start with thin sliced top round steaks no thicker than a/4 in and pound with a meat mallet to a uniform 1/8 in thickness handy tip h…
What part of the cow is milanesa?
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Top Round and Bottom Round:These lean cuts are often preferred for milanesa due to their ability to be thinly sliced and tenderized, making them ideal for frying.
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Flank Steak:This cut, also from the hindquarters, can be used and is considered a classic choice for Argentine milanesa.
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Other Options:While the above are common, other beef cuts like thin-cut sirloin, skirt steak, flatiron steak, or even chicken breast can also be used for milanesa.
Is beef milanesa tender to eat?
This classic beef milanesa, with its irresistibly crispy coating and tender, juicy meat, is a staple in his kitchen. It’s incredibly delicious, easy to prepare, and pairs beautifully with any side dish.
Is milanesa the same as flank steak?
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Milanesa:This is a generic term referring to a breaded and fried cutlet, traditionally made from veal, but can also be made from beef, chicken, pork, or even fish. It’s a South American and European dish that involves pounding the meat thin, breading it (often in flour, egg, and breadcrumbs), and frying it.
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Flank Steak:This is a specific cut of beef, often described as lean and flavorful, that comes from the abdominal muscles of the cow. It’s often used for fajitas, stir-fries, and other dishes where thinly sliced steak is desired.