Growing up in an Argentine-Italian household, Macro has been making and enjoying milanesa steak since he was a kid. This classic beef milanesa, with its irresistibly crispy coating and tender, juicy meat, is a staple in his kitchen. It’s incredibly delicious, easy to prepare, and pairs beautifully with any side dish. Whether you’re a seasoned cook or new to the kitchen, this recipe will quickly become a favorite!
★★★★★
Oh how excited I get when I find a recipe that checks all the boxes for me when I am on the prowl for a healthier spin on foods I grew up loving to eat. I am half Mexican & we were stationed in Germany for a couple years when I was growing up so schnitzel was basically same thing i feel so this recipe is like the perfect hybrid of milanesa/schnitzel so the nostalgia was real🤗 I could tell by reading her blog that this recipe was going to be special and it was! I even added the potatoe puree she mentions here and they were the best mashed potatoes I’ve ever had, and my first time ever making them from scratch & kids loved so they’ll be another dinner time staple!
- Rachel
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What Is Milanesa
Milanesa steak is a thin piece of beef, chicken, pork, or fish that's been seasoned, breaded, and then shallow-fried to produce crispy, crunchy skin and juicy meat.
It's a variation of Austrian schnitzel that has been said to have been brought to Milan, Italy, during the Napoleonic Wars. It reached Argentina from the migrations of Italians in the late 19th century. Regardless of its origin, it's one of the delicious foods that's easy to prepare at home and is perfect to pair with any salad, grains like rice or quinoa, or mashed potatoes.
Why This Recipe Works
As an Argentine with Italian descendants, milanesa steak is a staple food for Marco. He learned to make it when he was still a kid, just like his Argentine beef empanadas, and it comes as easily and naturally to him as cooking rice does for me, as an Asian. This is why we enjoy having it!
Authentic—Milanesa recipe is simple that doesn't require many ingredients, the least to say fancy. We're showing you how to make it at home, just like Marco's Argentine family has been doing for generations. His family's chimichurri sauce recipe is also passed down for generations!
Easy—It looks like it takes a lot of work, but it doesn't! It's just seasoning the milanesa meat, breading it, and then cooking it. That's it!
Healthier—Typically, milanesa steak is shallow-fried. However, over the years, Marco's family has been baking it in the oven to make it healthier since they eat it so frequently. And guess what? It's as delicious and crispy as the fried ones!
Ingredients For This Recipe
Beef—The key to making an amazing milanesa steak is to use thinly sliced meat. The top round or eye of round is the best, but in our experience, any thinly sliced meat will work. If the slices are slightly thick, you can use a meat pounder to tenderize them.
Breadcrumbs—The classic breadcrumbs work well. We prefer unseasoned ones to use in our milanesa Argentina so we can season as we like. Panko breadcrumbs are also great.
Parsley and garlic—These are the only seasonings we use for our breaded steak, along with salt and black pepper. They impart delicious flavors without overpowering everything, just like in Marco's spinach ricotta pie.
See the recipe card for complete information on ingredients and quantities.
Step-By-Step Instructions
Step 1: Season the meat. Sprinkle salt and black pepper, followed by chopped parsley and garlic, pressing them to adhere, on each piece of the meat. Stack them on a plate.
Step 2: Coat in egg. Whisk the eggs with some salt in a deep plate that's big enough to fit the meat pieces. Place a piece of meat inside, then flip, making sure all the surface is covered with the eggs.
Step 3: Coat with breadcrumbs. Pour the breadcrumbs into a deep plate. Coat the meat with the breadcrumbs, pressing as you go.
Step 4: Stack. Stack the breaded steak on a plate while continuing with the rest.
Step 5: Bake. Spray a baking tray with oil, place the breaded steaks on it without crowding them, and spray the top with oil. Broil in a preheated oven at 440ºF (225ºC), fan-assisted, on the highest rack, for 6 minutes and flipping them halfway through.
Step 6: Serve. Remove them from the oven and place them on a plate or a cooling rack. Don't stack them while they're not, as that'll make the crispy skins go soggy. Enjoy!
How To Cook Milanesa In An Air-Fryer
Although this is a milanesa steak in the oven recipe, you can definitely use an air-fryer to cook it! We have to admit that we use our air fryer more and more every single day, like in our air-fryer orange chicken and falafel. Here's how we've been cooking our milanesa in the air fryer.
Recently made—Preheat the air-fryer to 400ºF (200ºC). Once preheated, spray the inner basket with oil, place the milanesa steaks inside without overcrowding them, and spray the top with more oil. Cook for 8-10 minutes or until golden brown, flipping them halfway through.
Frozen—This is our favorite method for cooking milanesa steaks with an air fryer, as it gives time for the breadcrumbs to get crispy and golden without overcooking the meat. Preheat the air fryer to 400ºF (200ºC). Once preheated, spray the inner basket with oil, place the milanesa steaks inside without overcrowding them, and spray the top with more oil. Cook for 10-12 minutes or until golden brown, flipping them halfway through.
Recipe Expert Tips
If you're going to make this milanesa steak recipe, make sure to follow these top tips!
- Use thin-cut meat. If it's thick, use a meat pounder to tenderize it.
- Use kitchen paper to absorb the oil. This will make the milanesa steak less greasy.
- Don't stack them after cooking when they're hot. This will make the crispy skin turn soggy.
- Don't reheat in the microwave. The milanesa steak will turn soft. Instead, reheat it in the oven or an air-fryer at 400ºF (200ºC) for 2-3 minutes.
- Make a big batch. That's how we always do it, and then we freeze them! Endless supply of milanesa steak!
How To Serve, Store, And Freeze
Serve—Marco enjoys his milanesa steak with mashed potatoes and green peas, accompanied by wedges of lemon. Another one of his favorite ways to enjoy it is by making a sandwich with a piece of baguette, tomato slices seasoned with salt and pepper, and a milanesa steak. You can also have it with pasta, use it as filling for kebabs and wraps, or cut the leftovers into small pieces to serve as croutons in a salad.
Store—Stack them when they're cold and store them in an airtight container in the fridge for up to 5 days. Reheat in the oven or an air fryer at 400ºF (200ºC) for 2-3 minutes, never in the microwave.
Freeze—Stack them with cling film in between each piece, and place them in an airtight container in the freezer for up to 6 months. Cook without thawing, adding extra minutes to the cooking time.
What To Do With Breading Balance
Marco's family never wastes food. When making milanesa steaks, it's common to balance the breading ingredients, such as eggs, breadcrumbs, and even parsley and garlic.
What his mother always does, and so does Marco now, is make crispy balls by mixing the balance of parsley and garlic in the eggs, then, bit by bit, adding the breadcrumbs and mixing until everything becomes a thick paste. Then, form the mixture into small semi-flat balls and cook them until crispy!
If anything, he looks forward to these crispy balls more than the milanesa steak itself. For him, it's the best thing ever, a childhood favorite!
Recipe FAQs
Thinly sliced top round or eye of round meat is ideal; however, any thinly sliced meat works great! Thinly sliced meat stays tender after cooking.
No worries! You can use a meat pounder to tenderize and make them tinner.
Did you try this Milanesa Steak?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make It
📖 Recipe
Milanesa Steak
Ingredients
- 1 lb (450 g) round eye steak , thinly cut
- 3 tablespoon chopped parsley , finely chopped
- 4 garlic cloves , finely chopped
- salt and black pepper to taste
- 3 large eggs
- 2 cup (300 g) breadcrumbs
Instructions
- Preheated oven at 440ºF (225ºC) with fan-assisted.
Meat
- Sprinkle salt and black pepper, followed by chopped parsley and garlic, pressing them to adhere, on each piece of the meat. Stack them on a plate.
- Whisk the eggs with some salt in a deep plate that's big enough to fit the meat pieces. Place a piece of meat inside, then flip, making sure all the surface is covered with the eggs.
- Pour the breadcrumbs into a deep plate. Coat the meat with the breadcrumbs, pressing as you go. Stack the breaded steak on a plate while continuing with the rest.
Cook
- Spray a baking tray with oil, place the breaded steaks on it without crowding them, and spray the top with oil. Broil in the oven on the highest rack, for 6 minutes, and flip them halfway through.
- Remove them from the oven and place them on a plate or a cooling rack. Don't stack them while they're not, as that'll make the crispy skins go soggy. Enjoy!
Notes
- Use thin-cut meat. If it's thick, use a meat pounder to tenderize it.
- Use kitchen paper to absorb the oil. This will make the milanesa steak less greasy.
- Don't stack them after cooking when they're hot. This will make the crispy skin turn soggy.
- Don't reheat in the microwave. The milanesa steak will turn soft. Instead, reheat it in the oven or an air-fryer at 400ºF (200ºC) for 2-3 minutes.
- Make a big batch. That's how we always do it, and then we freeze them! Endless supply of milanesa steak!
- To cook in the air-fryer. Preheat the air-fryer to 400ºF (200ºC). Once preheated, spray the inner basket with oil, place the milanesa steaks inside without overcrowding them, and spray the top with more oil. Cook for 8-10 minutes or until golden brown, flipping them halfway through.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Aug 16, 2017. Updated with improved text, recipe, and pictures on Aug 30, 2024.
M Cox says
Question: do you freeze the breaded Milanesa before or after cooking?
Thanks!
Bea & Marco says
Hi! I freeze the breaded milanesas raw. I cook them directly without thawing after. Hope it helps! Sorry for the late reply, as we've recently moved house and are still figuring things out!
Rachel says
Oh how excited I get when I find a recipe that checks all the boxes for me when I am on the prowl for a healthier spin on foods I grew up loving to eat. I am half Mexican & we were stationed in Germany for a couple years when I was growing up so schnitzel was basically same thing i feel so this recipe is like the perfect hybrid of milanesa/schnitzel so the nostalgia was real🤗 I could tell by reading her blog that this recipe was going to be special and it was! I even added the potatoe puree she mentions here and they were the best mashed potatoes I’ve ever had, and my first time ever making them from scratch & kids loved so they’ll be another dinner time staple!
Bea & Marco says
Oh yay! Reading your comment really made my day, Rachel! We've been to Germany and felt the same way, that the schnitzel and milanesa are like cousins! I'm happy to know that you and your kids love it, thank you so much for your feedback!
Debbie says
Hi Bae, Thanks for this recipe. I love your recipes that I tried in the past. Can I freeze the Milanese after baking and reheat it whenever I want?
Jenna says
What kind of breadcrumbs do you use?
Bea says
I used the most common breadcrumbs. But you can also use panko. Hope it helps!
Perla says
Hi! I'm going to try this recipe tonight. I'm excited to see how they turn out baked. I'm Mexican and have always had them fried!
Bea says
Awesome! Bake ones are equally delicious also. Hope you like it! Marco is Argentine and his family likes to make them like this.