Crispy breaded steak (Milanesas de carne de res)
Crispy, golden, and packed with flavor, these thin breaded steaks, also known as milanesas de carne de res, are the kind of comfort food that never goes out of style. While chicken milanesa may get more attention, the beef version is equally delicious and just as easy to make.
What are milanesas de res?
Milanesas de res are thin beef steaks that are seasoned, breaded, and fried until golden and crispy. They’re the Latin American cousin of the Italian cotoletta or the Austrian schnitzel. There are different versions of milanesas across Latin America, from Argentina to Mexico. In Ecuador, this dish is also known as Carne Apanada, while in Cuba it is called Bistec Empanizado (both translate to breaded steak). Often served with mashed potatoes or rice, milanesas are a weeknight staple that feels like a special treat.
Ingredient Notes
For the Milanesa Beef Steaks:
- Thin beef cutlets: Look for tender cuts like sirloin or top round. The thinner, the better—about ¼ inch thick.
- Garlic cloves: Crushed for a punch of flavor that penetrates the meat.
- Ground cumin: Adds a subtle warmth and earthiness.
- Salt: Essential for seasoning the beef before breading.
- Eggs: Helps the breadcrumbs adhere to the steak.
- Breadcrumbs: Use finely ground breadcrumbs for a crispy texture.
- Oil for frying: Neutral oils like vegetable or sunflower oil work best.
For the Mashed Potatoes:
- Potatoes: Starchy potatoes like russets make a fluffy mash.
- Sater: For boiling the potatoes.
- Butter: For creaminess and flavor.
- Cream cheese and/or milk (optional): Add a touch for extra richness.
- Salt and pepper to taste: Season to your preference.
Tips for Success
- Choose tender beef! A soft, high-quality cut makes all the difference. If unsure, use a meat mallet to gently pound the steaks.
- Season every layer. Don’t forget to season the breadcrumbs and eggs—this builds flavor into the crunchy crust.
- Use finely ground breadcrumbs. These create a uniform and crisp coating, as opposed to using Panko breadcrumbs.
- Rest after frying. Let the milanesas rest briefly on paper towels to stay crispy without being greasy.
- Double-breading = extra crunch. Skip the flour and go straight for a double breadcrumb coating for superior crispiness.
Serving Suggestions
These thin breaded milanesa steaks can be served in many delicious ways. For a classic pairing, enjoy them with buttery mashed potatoes and a simple green salad on the side. In many Latin American households, they’re often served with rice and mashed potatoes or french fries, along with fried plantains, or slices of ripe avocado.
Alternatively, you can also tuck a milanesa into a sandwich with lettuce, tomato, and mayo for a quick and tasty milanesa sandwich. If you want to add a burst of freshness and acidity, try serving them with a tangy onion and tomato relish or a chimichurri sauce that cuts through the richness of the fried steak perfectly!
Frequently Asked Questions
Can I use chicken or pork instead of beef?
Yes! The same technique applies—just adjust cooking time based on thickness.
Do I have to use two coatings of bread crumbs?
No, but the double-breading method gives a superior crunch. If short on time, a single coat works too.
Can I bake or air fry beef milanesas?
Yes. To bake, place on a greased baking sheet and cook at 400°F (200°C) for about 20 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 10–12 minutes, flipping once.
Crispy breaded steak (Milanesas de carne de res)
Ingredients
For the beef milanesas:
- 4 thin beef cutlets or thin steaks about 100g each
- 4 small garlic cloves
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 2 eggs
- 1 cup breadcrumbs 180g
- 1 cup oil for frying
For the mashed potatoes:
- 3 large potatoes 500g
- 2 liters of water
- 2 tablespoons butter
- Cream cheese and/or a little milk optional and to taste
- Salt and pepper to taste
Instructions
To prepare the beef milanesas:
- The first step is to season the thin beef steaks with crushed garlic, ground cumin, and salt. Let them marinate for about ten minutes while you prepare the rest of the ingredients.
- Arrange the breadcrumbs on a flat plate. Add a pinch of salt and a little pepper, if desired. Place the steaks one by one on the breadcrumbs, on both sides. Set them aside on a separate plate.
- Crack the eggs, mix them well, and season with salt and pepper. Dip the steaks one by one in the beaten egg mix.
- Return the egg-coated steaks to the plate with breadcrumbs for a second time. Turn them over so they are coated with breadcrumbs on both sides. Sprinkle more breadcrumbs on top if necessary.
- Turn the stove over to medium-high heat. Add the oil, and when it’s bubbling, add the steaks one by one. Cook them for about three minutes on each side, and they’re ready. Let them rest on a plate lined with paper towels to remove any excess grease.
For the mashed potatoes (can be prepared ahead of time):
- Wash the potatoes, peel them, and cut them into 3-centimeter cubes. Turn the stove to high heat and bring about two liters of water to a boil, with a tablespoon of salt. When it’s boiling, add a teaspoon of salt and the potato cubes. Cook for about five to seven minutes until the potatoes are tender.
- Drain the excess water and mash the potatoes using your preferred method. You can use a food mill, a potato masher, a potato ricer or even with a fork.
- When the potatoes are well mashed, season with salt and butter. Stir well. You can also add a little milk or cream cheese if desired.
- Serve the beef milanesas with mashed potatoes and a salad.
Step by step preparation for milanesas de carne de res or crispy breaded thin beef steaks with mashed potatoes:
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