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Overhead shot of cripsy thin breaded steaks or milanesas de carne served with mashed potatoes on a plate
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Crispy breaded steak (Milanesas de carne de res)

These Latin style milanesas de carne de res or crispy breaded steaks made with thinly sliced beef steaks, garlic, breadcrumbs and more. Served with creamy mashed potatoes.
Course Main dish
Cuisine Argentina, Bolivian, Caribbean, Ecuadorian, International, Latin American, Mexican
Keyword Apanado, Breaded, Comfort food, Crispy, Empanizado, Milanesas, Steak
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.
    Seasoning thin beef steaks for the milanesas
  • 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.
    Thin steaks being coated in breadrumbs
  • Crack the eggs, mix them well, and season with salt and pepper. Dip the steaks one by one in the beaten egg mix.
    Thin steaks breaded and dipped in 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.
    Double coating thin steaks with breadcrumbs
  • 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.
    Pan frying the thin breaded milanesa steaks

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.
    Cooking diced potatoes in water
  • 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.
    Preparing mashed potatoes in a food mill
  • 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.
    Adding butter to mashed potatoes
  • Serve the beef milanesas with mashed potatoes and a salad.
    A white plate with a crispy breaded milanesa steak and mashed potatoes, with a salad in the background