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,
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.
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.