The almighty milanesa Argentina. A classic Argentinian staple that’s near and dear to my heart. A super simple dish that consists of a thinly sliced milanesa steak, most commonly eye of round, that is pounded thin, coated in flour, dipped in a well-seasoned and flavorful egg wash mix, and crusted with a simple bread crumb mix. Growing up in Buenos Aires, my mom used to make these by the dozen at least once a week for my dad, my brother and me and between the three of us we would polish them all without breaking a sweat. They were just that good. Lucky for you, you’re going to learn exactly how to make this authentic beef milanesa recipe from scratch.
What is a Milanesa?
The milanesa Argentina is one of Argentina’s most popular staple dishes. Think of it as the South American cousin of the Italian cotoletta or the Austrian Wiener schnitzel but with its own unique flair. At its core, a milanesa is a thin slice of meat—usually beef— that is breaded using a traditional flour/egg wash/breadcrumb method and pan-fried until golden and crispy.
The beef for milanesa is most commonly eye of round or top round cuts because they are lean and tender cuts that are also affordable and easy to find in supermarkets. But really to make a milanesa steak you can use almost any cut since it will need to be thinly sliced and pounded. A milanesa can also be made with chicken, veal, or pork depending on the region and family tradition.
The prep for any milanesa Argentina is a simple 3-stage breading process. First, it is coated in seasoned flour, then dunked in an egg wash mix that consists of whole eggs, a splash of milk, minced garlic and fresh chopped parsley, and finally, it is crusted with seasoned bread crumbs. It is then shallow fried in oil to a beautiful crispy golden brown. Alternatively, as a healthier option, you can also drizzle a good olive oil and bake them in the oven.
One of the best parts about a good milanesa Argentina is how versatile it is. You can serve it with a light side salad, throw it in the middle of a nice baguette and turn it into a sandwich, or serve it over creamy mashed potatoes. But if you really wanna have it the right way, you need to have it with some authentic chimichurri.
Choosing the Best Cut for Milanesas
When it comes to making an authentic beef milanesa recipe, choosing the right cut of meat is key. You want something lean, flavorful, and easy to pound thin without falling apart—and that’s why eye of round is our top pick. It’s the perfect balance between tenderness and affordability, making it ideal for everyday cooking without sacrificing flavor or texture.
The eye of round is a lean cut from the rear leg of the cow. While it’s not naturally the most tender, a little prep work goes a long way. Pounding it with a meat mallet not only helps tenderize the meat but also ensures the milanesa steak cooks quickly and evenly, giving you that golden, crispy crust without overcooking the inside.
If the eye of round isn’t available, other great options for beef for milanesa include top round, sirloin, or even thinly sliced ribeye for a richer, more marbled version. No matter the cut, the most important step is to pound it to an even thickness—about ¼ inch or thinner—so each bite is tender and crisp. With the right cut and a bit of technique, you’ll have a beef milanesa steak that’s flavorful, juicy, and ready to become the star of your next meal.
Ingredients for Milanesa Argentina
For this beef milanesa recipe we’re going to use eye of round which is what I always use.
- 2 eye of round beef steaks, pounded to a 1/4 inch in thickness
- 2 eggs
- 2 garlic cloves, finely minced
- Fresh parsley, chopped
- Splash of milk or cream
- 50% Italian-seasoned breadcrumbs
- 50% panko breadcrumbs
- All-purpose flour, enough to line the bottom of the bowl
- Salt & pepper
- Canola or vegetable oil (for frying)
Argentinian milanesa is traditionally made with just bread crumbs, but I like to use panko and Italian breadcrumbs. It makes your beef milanesa steak extra crispy and crunchy. You can also use olive oil for shallow frying instead of canola or vegetable oil for a more flavorful crust.
Preparation
1. Prepare the Steaks
Lay steaks on a clean cutting board and cover with plastic wrap. Pound thin with a kitchen mallet (avoid tearing). Generously season both sides with salt and set aside.
2. Set Up a Breading Station
Grab 3 separate flat bowls big enough to fit the steaks. In the first bowl put your all-purpose flour. In the second bowl whisk your eggs, minced garlic, chopped parsley and season with salt and pepper. And in the third bowl mix together your bread crumbs and panko.
3. Bread the Steaks
Dredge the steak in flour using your dry hand, shake off excess. Next, dip into the egg wash using your other wet hand and make sure you cover the whole steak. Finally, coat the steak in your breadcrumb/panko mix with your dry. Press firmly on both sides with your hand to help the breading adhere better.
4. Fry the Milanesas
Heat up your frying pan on medium heat. Add enough oil to fully cover one side of the milanesa. You want the sides to fry evenly with the rest of the milanesa. Fry each beef milanesa steak for 1–2 minutes per side until golden. Remove them from the frying pan and let them cool down and rest for a few minutes over some paper towel to absorb excess oil.Chef’s Tip: Always fry in batches—don’t overcrowd the pan or you’ll lower the oil temperature and risk soggy breading.
Serving Suggestions
In Argentina, we usually serve our milanesa steak with:
- A scoop of creamy mash or crispy french fries.
- A light leaf lettuce, tomato and spanish onion salad with some olive oil and balsamic vinegar.
- Of course you can never go wrong throwing that milanesa in between a fresh baguette with some mayo, lettuce, tomato and a fried egg. We call this a “sanguche de milanesa” and there’s no better way to use your leftover milanesas.
- Garnish with chopped parsley and a lemon aioli drizzle, or just a squeeze of fresh lemon juice.
Variations & Recipe Tips
- Try it with our chimichurri recipe!
- Double bread your milanesa for extra crunch.
- Add grated Parmesan to breadcrumb mix for added umami.
- Make it spicy: Add chili flakes or smoked paprika to the breadcrumb mix.
- If you want to make it a little lighter and healthier, you can bake it in the oven instead of frying it.
- If you don’t want to use eye of round, remember that almost any cut of beef that can be pounded and sliced thin works as well!
Storing & Reheating Leftovers
- Store your leftover milanesa steak in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to maintain crispiness.
- Mash and aioli can be stored separately and reheated/stirred before serving.
Perfect Milanesa Argentina
Ingredients
Milanesas
- 2 Eye of round beef steaks 1 inch thick, pounded thin
- Parsley
- 2 Garlic cloves
- 2 Eggs
- 50 % Italian seasoned bread crumbs
- 50 % Panko
- All purpose flour
- Canola or vegetable oil
- Salt & Pepper
Mashed Potato
- 3 Russet or yukon gold potatoes large
- ¾ cup 18% cream
- 1 egg yolk
- 1 tbsp of mayonnaise
- 5 knobs of butter
- Parmesan cheese to taste
- 5 sprigs of thyme
- 3 Cloves
- 2 Garlic cloves crushed
Lemon Aioli
- ½ cup Mayonaisse
- ½ Lemon juice and zest
- 1 Garlic clove
Instructions
Milanesas
- With a kitchen mallet, lay steaks on a clean cutting board, lay plastic film over top and pound flat and thin without tearing the steaks. Thickness will be to your taste. Salt steaks generously and set aside.
- Set up 3 bowls or deep pans for a breading station, large and deep enough to be able to bread the steaks in. First bowl with flour, second bowl with eggs, chopped parsley and minced garlic, and third with panko and bread crumbs mixed together.
- Begin breading steaks using one hand for wet (egg) and the other for dry (flour and panko mixture). Pass through and coat meat through each bowl in order, starting with flour and ending with panko mix. Press firmly with hands after the last step to ensure panko mix sticks properly. Optional: pass through egg and panko mix a second time for a double breading and thicker texture after frying.
- In a frying pan,fill it with canola or vegetable oil enough to cover at least half of the breaded milanesa. Heat the oil up on medium heat until hot enough to fry, Test by inserting a bit of the milanesa in. If it starts sizzling right away, it’s ready to go. Fry for about 1 – 2 minutes on each side. Once one side is golden brown, flip and fry the other side.
- Take out of the pan and rest it on a plate lined with paper towel to absorb excess oil.
Mashed Potato
- Peel and cut potatoes evenly. Place in pot with cold salted water. Bring to a boil and simmer until soft. Strain potatoes and let them dry out a for a bit before mashing them.
- In a separate pot, bring cream, garlic cloves, cloves and thyme to a simmer for about 10 minutes to allow flavours to infuse together. Strain out solids when done.
- Mash the potatoes and then add the infused cream. Continue to mash and smooth out with a rubber spatula. Add a few knobs of butter, egg yolk and mayonnaise. Fold in thoroughly until smooth.
- Season with salt if needed.
Lemon Aioli
- Combine ingredients in a food processor.
- Blend until smooth.
Garnish: Chives, Lemon Aioli, Fresh Parsley
FAQs About Beef Milanesa Recipes
Can I make this with chicken or veal?
Absolutely. Just adjust cook time depending on thickness.
Can I freeze the milanesa?
Yes! Freeze after breading (uncooked). Fry directly from frozen—just add a couple more minutes.
What’s the best oil for frying milanesa?
Canola or vegetable oil is best for its high smoke point and neutral flavor.
Final Thoughts on This Milanesa Argentina Recipe
This beef milanesa steak recipe is as authentic as it gets. Just like Mama used to make it back home. It’s so simple to make, so versatile and you can make a big batch for the freezer to have any time you want a quick meal! Give them a try and let us know what you think in the comments!
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