Today we have a Milanesa recipe. “Milanesa” refers to a thin cut of meat that is breaded and pan-fried, and then served with fried potatoes, a salad, and sometimes rice and beans. It is considered a main dish in many states of México and other Latin American countries, where it is a favorite with children and adults alike. We call it "Milanesa de Res", in Spanish.
Milanesa Recipe
This type of "milanesa de res" recipe is one of the many dishes regularly offered in small-kitchen restaurants called “Cocinas Económicas”. These restaurants are usually located close to office buildings or industrial areas, in order to cater to the hungry workers at lunchtime; here they can get a 3-course meal called "Comida Corrida" at an affordable price. Besides the main dish, the Menu includes Soup of the day, Rice, Beans, and a Fresh Fruit Drink. About $3.50 US
These small restaurants will serve as the main dish with soup, salad, rice or beans, and dessert, all for around 4 or 5 dollars. The cook usually offers 2 or 3 options as a main dish, like “Caldo de res”, Chiles Rellenos, or Asado de Puerco, just to mention a few. Milanesas are (most of the time) part of the daily menu. They can be made with beef, chicken or even pork. Cocinas Económicas are really busy places around noon time because lunch is the main meal of the day in México.
A busy "Cocina Económica". Photo Courtesy of Clelia Pellicano. You can check her great work HERE.
How to make Milanesa de Res
DIRECTIONS:
- Grind the garlic clove and peppercorn in a mortar.
- In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns.
- In a large dish, spread the bread crumbs mixed with salt, and have another dish ready to place the steaks after breading.
- Dip the steaks into the egg mixture.
- Using kitchen tongs, place one steak into the crumbs, turn to coat both sides. Patting on lightly to make sure the coating adheres to the steak. Place the already-breaded steak aside on a plate. Repeat this step with the remaining steaks.
- Once you finish breading all the steaks you will proceed to fry them. Using a large skillet, heat ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks.
Serve your milanesa de res with warm fries and a salad.
If you have any leftovers make yourself a “Torta de Milanesa” with it. I hope you enjoy my mother's Milanesa Recipe and come back to tell me about it.
Provecho!
Mely Martinez,
📖 Recipe
Milanesa de Res
Ingredients
- 1 ½ pound of thin cut top round beef steaks 6 steaks
- 2 eggs
- 2 cups of bread crumbs or saltine crackers ground into crumbs see note
- 2 garlic cloves chopped
- ½ teaspoon black peppercorns
- Vegetable oil for frying
- Salt to taste
Instructions
- Grind the garlic clove and peppercorn in a mortar. If you do not have a mortar, finely chop the garlic and use a pepper grinder for the black peppercorns or ground pepper.
- In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns, that way it’s easier to add the mix to the eggs. Whisk again.
- In a large dish, spread the bread crumbs mixed with salt (If using regular bread crumbs) and have another dish ready to place the steaks after breading.
- Now, to start the breading process. Dip the steaks into the egg mixture.
- Using kitchen tongs, place one steak into the crumbs, turn to coat both sides. Patting on lightly to make sure the coating adheres to the steak. If necessary, turn steak again to have an even coating of breadcrumbs. Place the already-breaded steak aside on a plate. I use wax paper to cover the plates for an easy clean up afterward. Repeat this step with the remaining steaks.
- Once you finish breading all the steaks you will proceed to fry them. Using a large skillet, heat ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks. Fry about 3 minutes on each side until golden brown on both sides and cooked through. Place the steaks on paper towels to drain any excess oil before serving.
Serve with warm fries and a salad.
Video
Notes
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Julie
Just made this tonight for dinner. Used baking soda to tenderize the meat. Served with mushroom gorgonzola risotto. Yum!
Scott Reno
I'm the cook in the family. My wife's family is from Sonora, MX. I learned to cook Sonoran style Mexican food from my mother-in-law. Once a month I volunteer at a local charity fixing bikes. They also have food bank. I was offered a package of beef from there which was nearing its expiration date. It was labeled "Sliced beef. Perfect for Milanese. My wife had never heard of this dish. Maybe it's not popular in Sonora?
Anyway, I looked up recipes for it and chose this one. I made it tonight and served it with rice and beans. It was so delicious. Except for over-cooking the first two, all the pieces came out looking like the photo. We are going to make this again when her family comes to visit to see if any of them have heard of it. I'll probably serve it with some home fries and a green sauce, as was suggested above.
Sheila
Loved this recipe. So easy and tasted great. We like sauteed onions and peppers with it!
Diana
I tried commenting and was denied access. What’s wrong with this site? Was extremely disappointed
Diana
Love your recipe! I live in Detroit and went to a local grocery store. It’s an American and Hispanic store. At the fresh meat area, they carry a variety of marinated beef and chicken. They have fresh thin sliced steaks and chicken and also have both chicken and steak Milanese ready to cook! I wanted to buy the prepared steak milanese but it was already sold out! I wanted this so bad that I purchased the thin-sliced steaks and decided to bread it myself. I found your recipe and decided yours was THE ONE! It came out delicious and crispy. I couldn’t help having 2 pieces! Yum, yum, YUM!!!!
Mely Martínez
Hello Diana,
Thank you for trying the recipe. It is so good to know you like it.
Carmela
II saw this cut of meat for the first time today. I thought it would be great for braciola . But I had never heard of melanesa. WE use veal cutlets-breaded and fried for veal parmesean. I love the similarities across cultures!
Mike M
Authentic flavor and texture! My favorite Mexican dish! Thank you for sharing!
Nikki
Oh I just read more comments above and saw you posted a link for salsa verde. Ill check in out 🙂
Nikki
The salsa verde in the photo with the milanesa is beautiful. Do you have a recipe for this? Ive never seen a salsa that is so bright in color. 🙂
Elida
I always wondered why my mom’s recipe for breaded pork chops was so unknown to many people I know. She always used crackers and no eggs. She would say that eggs burned too soon. My pork chops are as delicious as hers, I’m happy to say..My mom was from Monterrey, MX.
Araceli
Great recipe it’s a must try! Thank you for this recipe 🙂
JoAnn Krok
Worked well, good instructions, just like my best friend,s recipe! Thank you..
Jeanette Speka
I order this all the time from our local Mexican restaurant here in Ukiah, CA. They make an amazing green sauce to top it with. Do you know that recipe?
Mely Martínez
Hello Jeanette,
There are several Green Sauces-Salsa Verde, but here is the link to the Classic Salsa Verde. https://www.mexicoinmykitchen.com/salsa-verde-recipe/
shantte
Made it last month and making it again today. My family loved it! thank you so much for sharing
Mely Martínez
Hello Shantte,
Enjoy it. Milanesa is a favorite here at home too.
LeAnne
THANK YOU! I always bought beef "for milanesa" at the grocery store to use for making jerky! I am excited to try this! I love your recipes.
CynthiaRS
Que rico!! Lo voy a intentar ahora! Pregunta fuera del subjeto... la salsa verde wow se ve súper deliciosa cual es tu receta!?!
Mely Martínez
Hola Cynthia,
La salsa es la salsa verde cruda. Este es el enlace a la receta:https://www.mexicoinmykitchen.com/fresh-tomatillo-salsa/
Provecho!
CynthiaRS
Muchísimas gracias!! Que linda historia de la señora qué te dio el cactus!! 💖
Mely Martínez
Gracias! Siempre me trae recuerdos esa salsa.
Flora
Mely, I tried out your method of this Milanesa recipe. I loved it! I usually add garlic powder salt and pepper to the cracker meal. The only other ingredient I added was a little bit of comino which I also grinded with the garlic. Love your recipes!
Gina
Made this for breakfast this morning with frijoles, rice, tortillas. It was soooooo good. Got the steak from Senor Torres at the carneceria on the Malecon here in Chapala.
Mely Martínez
Hello Gina, Thank you for trying the recipe, I'm glad to know you like it! Happy cooking! 🙂
Alex
Made it tonight. Prettyry good and easy to make. I made potatoes au gratim instead of fried potatoes though.
Elizabeth
Wonderful Milanesa! My Tico husband loved it. I’ll be sure to keep your site a regular stop. Thanks
Lupe
I just discovered your blog and made the milanesa tonight. We loved it! I like how you have photos of the plate with sides and how you have photos of the ingredients. Tonight I added a salad and fried potatoes just like your picture. I also breaded and froze extra for a quick meal on busy days. Next time I'll add a little bit of butter as some suggested. Can't wait to try more of your recipes!
mmartinez
Hello Lupe,
Thank you for trying the Milanesa recipe. Come back soon to try other recipes for your family.
Natalie
Best milanesa recipe I've made! Added to my recipe book!
mmartinez
Hello Natalie,
I'm so glad you liked my mother's Milanesa recipe! Enjoy and come back soon to keep cooking!
jess
Would it be possible to bake this in the oven instead on frying? If so, what temperature do you suggest and for how long?
mmartinez
Hello Jess,
I had never tried it that way. If you do please come back to let us know the results.
Judith
I think you could but probably would need to line a cookie sheet with parchment or aluminun foil and place a backing rack over it and then place the meat on the rack after spritzing both sides of the meat with oil to get that nice crisp on it. I would say to set in the center of the oven. There could be some trial and error on cooking time and heat setting should cook up pretty quick.
mmartinez
Hello Judith,
Thanks a lot for taking the time to give us such a great idea od making milanesas in the oven. I'm pretty sure it will be helpful for many cooks.
Happy cooking, and again thank you.
Mike G
Love your recipes, being a Boleo it helps having been married three times to Hispanic women. I say Hispanic because my second was a Guatamalteca, which brings some interesting ideas to my culinary life. I noticed one lady saying that she couldn't make her cracker crumbs small enough, she needs to put then a food processor. I like to use some chili powder and comino in my crumbs along with the salt and pepper. And add some butter to the oil. (Enough for flavor.) In Fort Worth Milanesa meat is available in 90% of the markets, I'm originally from California and it's readily available there also in most stores. If where some of the people live it's not available just ask your butcher to slice top round about 3/16 inch thick.
mmartinez
Hello Mike,
Thank you for your great cooking tips and for mentioning the cut of meat for the Milanese.
d j
Hey, just wondering what sides you have with this? Is that fried potatoes or squash? I see the salad... Thanks!
mmartinez
Hello DJ
We usually serve the milanesa with a salad and fry potatoes or mashed potatoes.
Linda
Hello Mely, I saw your milanea recipe and it looks very delicious. Reminds me of home when I was young and my mom cooked it from time to time. I make my version with boneless chicken tenderloins. When I don't have breadcrumbs I use crushed saltine or crushed Nabisco butter crackers. I add garlic salt and pepper to the meat instead. I noticed that you add the spices to the egg batter. I'll have to try it your way. Thanks for sharing!
mmartinez
Hello Linda,
I hope you try it. Happy cooking!
Kinga Ivankovics
Hi Mely,
I was wondering what kind of hot sauce can i use with this dish?
mmartinez
Hello Kinga,
My go-to salsa for Milanesas is my mom's fried salsa. Here is the link: Red fried salsa
Happy cooking!
Tania
Hi Mely!!
New to your Instagram and Facebook and I love your recipes and pics.
My parents are from Mier, Tamaulipas and we would visit my grandparents every summer. This meal was one of my favorites. The last time I ate it was years and years ago.
When I saw your recipe I was a happy girl 😃
Thinking right now, not sure why I didn't just ask my mom or guela how to make it 😆
I'll make both recipes to compare 😉
Adios Tania
Anonymous
yes will be making tonight
Rita'z R-tistic Ramblez
I can hardly wait to try your recipe for milanesas, the photos area mouthwatering, too! Thanks for sharing your mom's recipe.
Tita
Mely your recipes always mouthwatering. My family always enjoys the milanesas and I have learned to keep an abundance in the freezer. I have done them with chicken and pork ....endlessly delicious.
mmartinez
Hello Tita,
Thank you for trying the recipe. These milanesas are always a big hit here at too. I even like them cold!
D.Scott Rojo
I'm making this tonight,thanks.
Vacay Girl
I decided to live in Mx for a year and instantly fell in love with Milanesa. I moved back to the states and knew I would probably no longer get it. Just yesterday strolling through the store I saw Milanesa just sitting there! I bought it and found your recipe. It was delicious. My boyfriend and I gobbled it up. Thank you for the recipe!
mmartinez
Hello Vacay Girl,
I'm so glad you and your boyfriend liked the Milanesa recipe. This is the way my mom makes them at home.
Saludos!
Leslie
OMG!! this is the best meal I have made. I absolutely loved these. I had them with corn, salad, and bread. How do you keep them crispy after being in the fridge though other than that their the best after frying. I love the saltine cracker crumbs on them, but I couldn't make them small enough to stick.
mmartinez
Hello Leslie,
To reheat them, slightly fry them again. They will be crispy again.
Happy cooking!
Leslie
Thank you Mely
Gina
I reheat mine in the oven. Place in cold oven on a pie plate, set oven at 400 degrees, take out in 10 minutes. Perfectly hot and crisp milanesa! Don't forget to make torta de milanesa with the leftovers!
Mely
Hello Baol,
I am sure it taste great frying the Milanesa with butter intead of oil.
Mely
baol
I'm Italian and I thought this is a recipe of Italian origin: we call
it cotoletta Alla Milanese, from the city of Milano in North Italy and we use butter and not vegetable oil as tradition in North Italy
Chris
I love milanesa, schnitzel, and chicken fried steak! Thanks to the Germans for their culinary influence 🙂
Candace
Mely, you always make me so hungry! That looks delicious. Hope you are having a wonderful summer!
kumars kitchen
this was so crisp outside and perfectly supple inside, very tempting recipe,thanks for sharing 🙂
Nora
Qué antojo Mely! Ayer comí milanesa pero quiero más! =)
Prieta
I love the picture Mely! And the recipe is lovely too. I'll try this sometime.
Saludos.
Karen
The thing I miss most about living in California is the great Mexican food we got there. Nothing like it in Montana! Thanks, Mely!
Benita Swanson
Hi Karen, I lived in Superior, 50 miles west of Missoula, for 5 years and I LOVED it there!! I know foods are different there (I grew up with Southern cooking) but loved the beauty of the state so much it was worth any sacrifice. Hope all is well with you and yours.
Benita
Maria Ontiveros
It's been way too long since you've posted! I love this recipe. It definitely reminds me of home cooking. Something my mom would have made for my dad when they were the only ones home.
Thanks for the memories.
Rinda
Kenneth Webb
Thank you for sharing
Jan
I have loved milenesa since I was a kid. I also use italian bread crumbs. In Texas, the Supermercados that have butcher shops also carry the cut called milenesa, cut very thin, no breading. Works really well. Thanks for sharing.
Nammi
Hello Mely 🙂 How are you :), thanks for the lovely recipe 🙂
Alvin Moreau
This is the way we've been fixing thin rounds for years. We only used Italian bread crumbs instead of regular bread crumbs. Thank you for the confirmation.