What is steak milanesa?

Milanesa steak is a thin, breaded beef cutlet that's seasoned, dipped in egg, coated in breadcrumbs, and pan-fried until golden and crispy. It's a beloved comfort dish in Mexican, Argentine, and Latin American cuisine—often served with fries, rice, or inside a torta sandwich.

What cut of meat is milanesa de res?

Milanesa de res is typically made from lean, thin-sliced cuts like top round, bottom round, or sirloin tip. In some butcher shops, you'll find beef labeled specifically as “milanesa cut.” The goal is a tender, even-thickness steak that crisps up quickly in oil.

Is milanesa steak tender to eat?

Yes! When pounded thin and cooked properly, milanesa steak is incredibly tender. The thin cut allows for quick cooking, which keeps the meat juicy while the coating turns crisp. Tenderizing with a mallet before cooking helps even more.

Is milanesa like flank steak?

While milanesa steak can be made using thin-sliced flank steak, they’re not the same. Milanesa refers to the preparation method —not the specific cut. Flank steak is one option, but many other cuts work beautifully for milanesa.

Easy & Crispy Milanesa Steak Recipe from My Family’s Kitchen

Name: Milanesa Steak Recipe: Crispy, Tender & Easy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 thin-cut beef steaks (top round or sirloin tip); ½ cup all-purpose flour; 2 large eggs, beaten; 1½–2 cups breadcrumbs (panko for extra crunch); 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; Vegetable oil for frying; Lemon or lime wedges for serving

Description

This crispy, golden-fried milanesa steak is a Mexican classic—easy to make with thin beef cutlets, breadcrumbs, and love from the kitchen.

Ingredients

Scale

4 thin-cut beef steaks (top round or sirloin tip)

½ cup all-purpose flour

2 large eggs, beaten

1½–2 cups breadcrumbs (panko for extra crunch)

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

Vegetable oil for frying

Lemon or lime wedges for serving

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Instructions

1. Pound steaks to ¼-inch thickness and season both sides.

2. Set up breading station with flour, eggs, and breadcrumbs.

3. Dredge steak in flour, dip in egg, and coat with breadcrumbs.

4. Heat oil in a deep skillet to 350°F.

5. Fry steaks in batches, 2–4 minutes per side, until golden.

6. Drain on paper towels or wire rack.

7. Serve hot with lemon wedges and your favorite sides.

Notes

Optional: Add Parmesan or parsley to breadcrumbs for extra flavor.

Freeze before frying if meal prepping. Reheat in oven or air fryer for best texture.

Nutrition

Serving Size: 1 steak
Calories: 450
Sugar: 0g
Sodium: 480mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg