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 Recipe
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 1/2 inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks.
HOW TO MAKE MILANESA DE RES
Ingredients
- 1 1/2 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
- 1/2 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 1/2 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.
Notes
Nutrition
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,
If you like our recipes follow us on Instagram @mexicoinmykitchen
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.
Hello Mike,
Thank you for your great cooking tips and for mentioning the cut of meat for the Milanese.
Would it be possible to bake this in the oven instead on frying? If so, what temperature do you suggest and for how long?
Hello Jess,
I had never tried it that way. If you do please come back to let us know the results.
Best milanesa recipe I’ve made! Added to my recipe book!
Hello Natalie,
I’m so glad you liked my mother’s Milanesa recipe! Enjoy and come back soon to keep cooking!
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!
Hello Lupe,
Thank you for trying the Milanesa recipe. Come back soon to try other recipes for your family.