10 Milanesa Recipes: Exploring the Variations of a Classic Dish

Dive into the delicious world of milanesa with these 10 incredible milanesa recipes! From the classic chicken milanesa and beef milanesa to exciting variations like pork milanesa and even a vegetarian eggplant milanesa, this collection explores the diverse and flavorful possibilities of this beloved dish. Whether you’re craving a traditional milanesa napolitana or looking to try something new, prepare to discover your new favorite milanesa recipe!

Sizzling Beef Fajitas with Colorful Bell Peppers

This recipe provides a simple and flavorful way to create delicious beef fajitas at home. Tender strips of beef are seared to perfection and then combined with vibrant bell peppers and onions for a truly satisfying meal. Customize the spice level to your preference with jalapeño, and enjoy with classic accompaniments like rice and beans.

Ingredients

• 1.1 lbs beef milanesa or beef steaks
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium onion
• 1 jalapeño pepper (optional)
• Salt to taste
• Pepper to taste
• Paprika to taste
• Cumin to taste
• Pork lard or oil (lard preferred)
• 1 clove garlic

Instructions

1. Prepare the Beef: Cut the beef into thin strips. Season generously with salt, pepper, paprika, and cumin.

2. Prepare the Vegetables: Slice the bell peppers, onion, and jalapeño (if using) into thin strips. You can omit the green bell pepper or jalapeño depending on your spice preference.

3. Sear the Beef: Heat the lard or oil in a large skillet over high heat. Add the beef strips and minced garlic. Cook until the beef is browned and the juices have evaporated.

4. Add the Vegetables: Reduce the heat to medium. Add the sliced vegetables and a splash of water to the skillet. Cover and cook for about 15 minutes, stirring occasionally, until the vegetables are tender-crisp.

5. Adjust Seasoning: Taste and adjust the salt and pepper as needed.

6. Serve: Once the vegetables are cooked through, remove from heat. Serve the sizzling fajitas immediately with rice and refried beans.

Beefy Sandwich with Savory Beef and Water Chestnut Soup

This recipe guides you through making a delicious beef sandwich with a complementary beef and water chestnut soup. The sandwich features thinly sliced, marinated rump roast sautéed with onions and garlic, then coated in a rich, thickened sauce. The hearty soup combines beef trimmings, milanesa steak, water chestnuts, and tomatoes in a flavorful beef broth infused with tahini.

Ingredients

Sandwich

• 2 pounds beef rump roast (very cold or partially frozen)
• 1 teaspoon lemongrass powder
• 1 teaspoon ground nutmeg
• 1/2 large onion, sliced
• 2 cloves purple garlic, sliced
• 4 sliced hamburger buns
• Salt, to taste
• Ground black pepper, to taste
• 1/2 stick butter
• 1 tablespoon cornstarch
• 1/3 cup water
• 2 tablespoons unfiltered extra virgin olive oil

Soup

• 4 cloves purple garlic, sliced
• 1 1/2 pounds beef trimmings
• 1 pound milanesa style steak
• 1/2 cup tahini sauce
• 1 teaspoon ground nutmeg
• 15 ounce can green beans
• 8 ounces water chestnuts
• 1 pound carrots
• 1 1/2 pounds potatoes
• 1/2 large onion, sliced
• 3 cloves garlic, sliced
• 1/2 teaspoon celery salt
• 2 tablespoons unfiltered extra virgin olive oil
• 1 quart beef broth
• 29 ounce can whole tomatoes

Instructions

Preparing the Meats

Begin by thinly slicing the rump roast for the sandwich. Season the slices with nutmeg, salt, and lemongrass powder. Toss with olive oil and let marinate for 30 minutes. For the soup, slice the milanesa steak into strips, season with nutmeg, and let marinate in olive oil for 25 minutes.

Making the Soup

Brown the beef trimmings in a pot. Remove, chop, and set aside. In the same pot, brown the sliced onion and marinated milanesa steak. Add beef broth, followed by tahini sauce. Once simmering, add chopped water chestnuts, crushed tomatoes, and the chopped beef trimmings. Continue to simmer.

Making the Sandwich

Melt butter in a skillet and sauté the sliced onion, marinated rump roast, and garlic until the onions caramelize and the beef browns. Drain any excess liquid and set aside. Return the liquid to the skillet and bring to a simmer. Mix cornstarch and water to create a slurry, then add it to the simmering liquid to thicken the sauce. Adjust consistency with water if needed.

Serving

Serve the beef sandwich on hamburger buns alongside the hearty beef and water chestnut soup. Enjoy!

Crispy Chicken Milanesas

This recipe guides you through making delicious, crispy chicken milanesas. From preparing the flavorful egg mixture to achieving that perfect golden-brown crust, we’ll cover every step in detail. Get ready to enjoy a classic comfort food!

Ingredients

• 6 Eggs
• Salt and Pepper
• 1 tablespoon minced Garlic
• Red Pepper (to taste)
• 1 tube of Breadcrumbs
• Handful of fresh Parsley
• 6 Chicken Tenderloins (or 3 Chicken Breasts)
• 2 cups Olive Oil

Instructions

1. Prepare the Egg Mixture: Crack the eggs into a bowl and whisk them together with the minced garlic.

2. Season the Eggs: Add about a tablespoon of salt, a sprinkle of pepper, and red pepper flakes according to your preference. Chop the fresh parsley and add it to the egg mixture. Mix everything thoroughly.

3. Prepare the Chicken: Wash the chicken and pat it dry. If you’re using chicken breasts, slice them horizontally in half to make them thinner. Place the chicken in the egg mixture and let it marinate for 30 minutes.

4. Bread the Chicken (First Coat): Pour the breadcrumbs into a shallow dish or pan. Place one piece of chicken at a time in the breadcrumbs, ensuring it’s fully coated. Press down firmly with your hand to help the breadcrumbs adhere. Flip the chicken and repeat the breading process on the other side.

5. Bread the Chicken (Second Coat): For extra crispy milanesas, repeat the breading process. Dip each chicken piece back into the egg mixture and then coat it with breadcrumbs a second time. This double-breading creates a thicker, crispier crust.

6. Fry the Milanesas: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot (it should shimmer), carefully place the breaded chicken in the skillet. Make sure the oil is deep enough to almost cover the chicken pieces.

7. Cook and Drain: Fry the milanesas for several minutes on each side, until they achieve a beautiful golden-brown color. Once cooked through, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil. Serve your crispy chicken milanesas with your favorite sides, such as a fresh salad, French fries, or smashed potatoes.

Crispy and Flavorful Milanesas Recipe

This recipe provides a step-by-step guide to create delicious, golden-brown Milanesas.

Ingredients

• Eye of Round Steak: Sliced Thin
• Egg: 1 per 6-7 slices of meat
• Salt: 1 tsp
• Oregano: 1 tsp
• Garlic Powder: 1 tsp
• Black Pepper: 1 tsp
• Vinegar: 1 Tbl
• Italian Bread Crumbs: 1 Can (Progresso recommended)
• Vegetable Oil: For frying

Instructions

1. Prepare the Egg Mixture: In a shallow dish, whisk the egg and add the salt, oregano, garlic powder, black pepper, and vinegar.

2. Prepare the Steak: Trim any excess fat from the thinly sliced eye of round steak.

3. Coat in Egg Mixture: Dip each steak into the egg mixture, ensuring it’s fully coated.

4. Bread the Steak: Coat the egg-soaked steak with the Italian breadcrumbs. Press firmly to ensure the breadcrumbs adhere well and create a nice crust.

5. Rest or Cook Immediately: You can cook the breaded steaks immediately or refrigerate them for up to 24 hours for enhanced flavor.

6. Fry the Milanesas: Heat enough vegetable oil in a frying pan over medium heat. The oil should reach about halfway up the sides of the steaks. Do not fully submerge them.

7. Cook to Golden Brown: Fry the Milanesas on both sides until they achieve a beautiful golden-brown color and a crispy texture.

8. Refresh the Oil: For optimal results, replace the cooking oil after frying every 7-8 Milanesas. This helps maintain the flavor and crispiness.

Crispy Chicken Milanesa

This recipe guides you through creating delicious, crispy chicken milanesa. It’s a simple dish with satisfying results, perfect for a quick weeknight meal or a more elaborate dinner. Follow these easy steps to achieve tender, flavorful chicken with a perfectly crunchy breading.

Ingredients

• 2 boneless, skinless chicken breasts
• Garlic salt, as needed
• Finely crushed crackers (preferably unsalted or low-sodium)
• 3 large eggs
• Salt and pepper to taste
• Oil for frying (vegetable or canola recommended)

Instructions

1. Prepare the chicken: Begin by slicing the chicken breasts horizontally to create thin cutlets. Season both sides generously with garlic salt.

2. Thinly pound the chicken: Place one chicken cutlet at a time between two sheets of plastic wrap or parchment paper. Using a rolling pin or meat mallet, gently pound the chicken until it is very thin. Flip the chicken occasionally while pounding to prevent tearing and ensure even thinness.

3. Bread the chicken: Place the crushed crackers in a shallow dish. Coat each pounded chicken cutlet thoroughly in the cracker crumbs, pressing gently to ensure they adhere.

4. Heat the oil: Pour enough oil into a large skillet to reach a depth of about ¼ inch. Heat over medium-high heat.

5. Prepare the egg wash: In a shallow bowl, whisk together the eggs with a pinch of salt and pepper until light and frothy.

6. Fry the chicken: Dip each breaded chicken cutlet into the egg wash, ensuring it’s fully coated. Carefully place the chicken in the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Since the cutlets are thin, they cook quickly.

7. Serve: Remove the cooked chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite sides, such as rice, mashed potatoes, or a fresh salad. Enjoy!

Crispy Milanesa Beef with Roasted Vegetables

This recipe provides a simple and satisfying meal of crispy Milanesa beef accompanied by roasted potatoes, carrots, squash, and red onion. The Milanesa is a thin, breaded cutlet that fries up beautifully, while the vegetables offer a hearty and flavorful complement.

Ingredients

• 5 small potatoes
• 2 carrots
• 2 squash
• 1/2 red onion
• 2 (1 lb) packets of milanesa beef
• 1 tbsp salt
• 2 tbsp consomé carne (beef bouillon)

Instructions

The provided instructions are incomplete for a proper Milanesa recipe. Milanesa beef needs to be breaded and fried before serving. Here’s a corrected version:

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Chop the potatoes, carrots, squash, and red onion into bite-sized pieces. Toss them with salt and a drizzle of olive oil (not listed in original ingredients but recommended). Spread them in a single layer on a baking sheet.
2. Roast the Vegetables: Roast the vegetables for approximately 30-40 minutes, or until tender and slightly browned.
3. Prepare the Milanesa: Traditionally, Milanesa is breaded. If your Milanesa is pre-breaded, skip this step. Otherwise, set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season each with salt and pepper. Dredge each piece of Milanesa in flour, then the egg, and finally the breadcrumbs, ensuring it’s fully coated.
4. Fry the Milanesa: Heat a thin layer of oil in a large skillet over medium-high heat. Fry the Milanesa for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
5. Serve: Serve the crispy Milanesa alongside the roasted vegetables. You can optionally sprinkle the vegetables with consomé carne (beef bouillon) for extra flavor.

Milanesa: 4 Delicious Ways

This recipe provides a comprehensive guide to preparing a classic Milanesa, along with three exciting variations to elevate your culinary experience. From a simple, elegant dish to a hearty, layered meal, you’ll find the perfect Milanesa to suit your taste.

Ingredients

• 200g Beef Steak
• Cooking Oil
• Bread Crumbs
• 2 Eggs
• 100cc Milk
• 1 tablespoon Oregano
• 1 tablespoon Minced Garlic
• Salt

Instructions

1. Tenderize: Tenderize the beef steak using a meat tenderizer or the back of a heavy knife.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, minced garlic, oregano, and salt.
3. Marinate (Optional): For a richer flavor, submerge the tenderized beef in the egg mixture and refrigerate for at least 1 hour.
4. Bread the Beef: Place the beef steak on a bed of bread crumbs, pressing firmly to ensure it’s fully coated.
5. Fry: Deep fry the breaded beef in hot cooking oil (canola or other) for 3-4 minutes per side, until golden brown and cooked through.
6. Serving Options:
• Classic Milanesa: Serve the fried Milanesa with a simple salad, a squeeze of lemon, and a dollop of mustard.
• Milanesa a Caballo (Horseback): Place the Milanesa on a bed of French fries and top with a fried egg.
• Milanesa Napolitana: Cover the Milanesa with ham, tomato sauce, and cheese. Bake in a preheated oven for 10 minutes, or until the cheese is melted and bubbly.
• Milanesa Sandwich: Enjoy leftover Milanesa cold in a sandwich the next day.

Argentine Milanesa: A Classic South American Dish

This recipe guides you through making a delicious Argentinian Milanesa, a thin, breaded, and pan-fried cutlet. It’s a simple yet satisfying dish, perfect for a weeknight meal.

Ingredients

• 6 thin round top beef steaks
• 1 tbsp fresh parsley, chopped
• 3 large eggs
• 1 tsp garlic, minced
• 1 pinch of salt
• 1 can of bread crumbs
• Oil for frying
• Lemon wedges (optional, for serving)

Instructions

1. Prepare the oil: Pour enough oil into a large pan to submerge the steaks halfway. Heat over medium-high heat.
2. Prepare the egg mixture: In a bowl, whisk together the eggs, minced garlic, salt, and chopped parsley.
3. Marinate the steaks: Place the steaks in the egg mixture, ensuring they are fully coated. If the steaks are too large, cut them in half. Let them marinate for 30 minutes.
4. Bread the steaks: Pour the breadcrumbs into a separate shallow dish. One by one, remove the steaks from the egg mixture and dredge them in the breadcrumbs, pressing gently to ensure they adhere well.
5. Check the oil temperature: The oil is ready when it bubbles around the edge of a steak.
6. Fry the steaks: Carefully place the breaded steaks in the hot oil. Avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Adjust cooking time depending on the thickness of the steaks.
7. Drain excess oil: Transfer the cooked steaks to a plate lined with paper towels to absorb any excess oil.
8. Repeat and replenish: Repeat the frying process with the remaining steaks. Add more oil to the pan as needed, ensuring it’s hot before adding more steaks.
9. Serve: Serve the Milanesa hot. A squeeze of lemon juice adds a bright, fresh touch (optional).
10. Serving suggestion: Milanesa can be slightly dry, so it’s best served with a moist side dish. They’re also excellent in sandwiches.

Delicious and Easy Steak Tortas

This recipe provides a simple and satisfying way to make delicious steak tortas (steak sandwiches) at home. With a few readily available ingredients and easy-to-follow steps, you’ll be enjoying a flavorful torta in no time.

Ingredients

• 4 bolillo rolls
• 1 1/2 lbs thinly sliced steak (such as milanesa)
• 1 package queso fresco (Mexican cheese)
• 2 avocados
• 1 head of lettuce
• 1 tomato
• Mayonnaise
• Salt and preferred seasonings for steak

Instructions

1. Prep the Veggies: Slice the tomato, halve and slice the avocados, slice the queso fresco, and separate the lettuce leaves.

2. Cook the Steak: Season the steak with salt and your preferred seasonings. Cook the steak in a pan over medium-high heat for about 2 minutes per side, or until cooked to your liking.

3. Toast the Bread: Slice the bolillo rolls in half horizontally. Spread mayonnaise on both cut sides of each roll. In the same pan used to cook the steak, toast the bread, mayonnaise-side down, until golden brown.

4. Assemble the Tortas: Place the cooked steak on the bottom half of each toasted bolillo roll. Top with cheese, avocado slices, tomato slices, and lettuce.

5. Enjoy! Serve your delicious steak tortas immediately.

Crispy Parmesan Chicken Milanese

This recipe provides a simple and delicious method for preparing classic Chicken Milanese. The crispy, flavorful breading is achieved with a blend of Parmesan cheese and aromatic herbs.

Ingredients

• 2 cups flour
• 3 eggs
• 3 cups bread crumbs
• 1 dash rosemary
• 1 dash basil
• 1 dash thyme
• 1 dash salt
• 1 dash pepper
• 1 dash nutmeg
• 50 grams Parmesan cheese, grated

Instructions

1. Preheat oven to 180°C (350°F).
2. Prepare three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the bread crumbs combined with the Parmesan cheese, rosemary, basil, thyme, salt, pepper, and nutmeg in the third.
3. Dredge each chicken breast in the flour, then dip in the egg, ensuring it’s fully coated. Finally, coat thoroughly with the bread crumb mixture, pressing gently to adhere.
4. Place the breaded chicken breasts on a baking sheet and bake for approximately 20 minutes, or until golden brown and cooked through.

History of Milanesa

The origins of milanesa are a bit murky, often sparking debate and friendly arguments. While many believe it to be a purely Argentinian or Uruguayan dish, its roots trace back to Italy, specifically the city of Milan. This connection is evident in the name itself, “milanesa” essentially meaning “from Milan.”

It’s widely believed that the dish traveled to South America with Italian immigrants in the 19th century, during a period of significant European migration to the region. The cotoletta alla milanese, a breaded and pan-fried veal cutlet, served as the inspiration for what would eventually evolve into the milanesa we know and love today.

Upon arriving in South America, the original recipe adapted to local ingredients and preferences. Beef became a popular choice, reflecting the region’s strong cattle culture. The preparation methods also diversified, with some opting for a thinner cutlet pounded flat, while others maintained a thicker, more substantial version. Breading variations emerged, often incorporating breadcrumbs, parsley, garlic, and other seasonings.

Over time, milanesa firmly established itself as a staple in Argentinian, Uruguayan, and Paraguayan cuisine, becoming a beloved comfort food enjoyed across social classes. From simple weeknight dinners to elaborate celebratory meals, milanesa took center stage, demonstrating its versatility and enduring appeal.

Nutritional Content and Benefits of Milanesa

Milanesa, while undeniably delicious, isn’t typically considered a health food due to the breading and frying. However, it does offer some nutritional value depending on the meat used. Protein is a key component, crucial for muscle building and repair. Beef, chicken, and veal, common choices for milanesa, are all good sources of this essential nutrient.

The nutritional profile can shift depending on the preparation method. Pan-fried versions will absorb more oil than baked versions, increasing the fat and calorie content. Breading adds carbohydrates and, if using breadcrumbs enriched with vitamins and minerals, can contribute to micronutrient intake. The type of oil used for frying also plays a role. Opting for healthier oils like olive oil can provide some heart-healthy monounsaturated fats.

To maximize the nutritional benefits and minimize less desirable aspects, consider using leaner cuts of meat, baking instead of frying, and using whole-wheat breadcrumbs. Adding a side of fresh vegetables or a salad can further enhance the nutritional value of your meal, creating a more balanced and wholesome plate. Ultimately, enjoying milanesa as part of a balanced diet allows you to savor its flavor without sacrificing your health goals.

Tips for Choosing Quality Beef

Since Milanesa relies heavily on the quality of the beef, choosing the right cut is crucial for a tender and flavorful dish. Look for cuts that are naturally tender, such as top round, bottom round, or sirloin. These cuts are relatively lean and take well to pounding, ensuring a thin and even cutlet.

Pay attention to the color of the beef. It should be a bright, cherry-red hue. Avoid beef that appears dull or brownish. Marbling, those thin streaks of white fat within the muscle, is also important. A good amount of marbling contributes to flavor and tenderness. While you don’t want excessive fat, a moderate amount is desirable.

Finally, consider the texture. The beef should feel firm and spring back slightly when touched. Avoid meat that feels slimy or overly soft. A good butcher can also be a valuable resource. Don’t hesitate to ask for recommendations and advice on selecting the best cut for your Milanesa.