Ingredients
Equipment
Method
- Begin by tenderizing the beef steaks with a meat tenderizer or rolling pin until they are about 1 cm thick.
- In a mixing bowl, combine the flour, minced garlic, salt, black pepper, and paprika, mixing well.
- In a second bowl, beat the eggs until frothy.
- In a third bowl, place the breadcrumbs.
- Dredge each beef steak first in the flour mixture, then dip into the beaten eggs, and finally coat in breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a frying pan over medium-high heat until hot.
- Carefully place the breaded steaks into the pan, frying for about 4-5 minutes on each side until golden brown and cooked through.
- Use a slotted spoon to transfer the cooked steaks to a plate lined with paper towels to absorb excess oil.
- Let the steaks rest for about 10 minutes before serving.
- Plate the Milanesa alongside your choice of sides, such as mashed potatoes, and garnish with fresh parsley and lemon wedges.
Nutrition
Notes
Feel free to substitute the beef with chicken or pork if you're looking for a different flavor profile!
This Milanesa is a versatile dish, and you can truly make it your own by adding your favorite sides.
For any leftovers, store in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet to preserve the crispy texture.
Enjoy your cooking journey!
This Milanesa is a versatile dish, and you can truly make it your own by adding your favorite sides.
For any leftovers, store in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet to preserve the crispy texture.
Enjoy your cooking journey!