Milanesas are a beloved dish in Argentina, enjoyed with beef or chicken and paired with sides like salad, mashed potatoes, or French fries. Despite their simplicity, achieving flavorful, tender, and perfectly cooked milanesas requires attention to detail and a few secrets. This recipe shares tips to help anyone prepare this...
Ingredients
Meat Preparation
round steak (nalga)4lb
garlic2clove
parsley2tbsp
salt1tsp
pepper1tsp
apple cider vinegar2tbsp
milk100mL
Liquid Coating
- milk100mL
large eggs2- salt1tsp
oregano1tsp- apple cider vinegar2tbsp
- garlic2clove
- parsley2tbsp
Breadcrumb Coating
breadcrumbs2cups
For Frying
sunflower oil2cups
Nutrition (per serving)
Calories
1245.9kcal (62.3%)
Protein
84.0g (100%)
Carbs
38.5g (13.98%)
Sugars
4.6g (9.16%)
Healthy Fat
59.2g
Unhealthy Fat
11.1g
% Daily Value based on a 2000 calorie diet
How to make Argentinian Milanesa
Meat Preparation
- Step 1
Cut the round steak into slices about 1 centimeter thick.
- Step 2
Marinate the meat in a container with garlic, parsley, salt, pepper, vinegar, and milk for at least 30 minutes to enhance tenderness and flavor.
- Step 3
Flatten the meat to a thickness of ½ centimeter for thinner milanesas or up to 1 centimeter for thicker ones. Sprinkle breadcrumbs on the meat before pounding it with a meat mallet.
Liquid Coating
- Step 1
Prepare the liquid coating by mixing milk, eggs, salt, oregano, apple cider vinegar, chopped garlic, and parsley in a bowl.
Breadcrumb Coating
- Step 1
Sift the breadcrumbs to ensure they are fine and evenly ground.
- Step 2
Dip the marinated meat slices into the liquid coating, ensuring they are fully covered.
- Step 3
Coat the meat slices with breadcrumbs, pressing gently to ensure an even layer.
Cooking
- Step 1
For frying, heat sunflower oil in a pan. Test the oil temperature with a small piece of milanesa; when it starts to float and bubble, begin frying.
- Step 2
Fry the milanesas on low heat to prevent burning and ensure even cooking. Flip them to achieve a golden color on both sides.
- Step 3
For oven-baked milanesas, brush the baking sheet with oil to prevent sticking. Bake the milanesas, flipping them halfway through for even cooking.
Nutrition (per serving)
Nutrition (per serving)
Calories
1245.9kcal (62.3%)
Protein
84.0g (100%)
Carbs
38.5g (13.98%)
Sugars
4.6g (9.16%)
Healthy Fat
59.2g
Unhealthy Fat
11.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use low heat when frying thick milanesas to avoid burning the outside while leaving the inside raw.
Flatten the meat to the desired thickness and sprinkle breadcrumbs before pounding to ensure tenderness.
Sift breadcrumbs to achieve a fine and uniform coating.
Use sunflower oil for frying as it provides the best results for crispy milanesas.
For oven-baked milanesas, brush the baking sheet with oil and flip them for even cooking.
FAQS
What is the best cut of meat for milanesas?
Round steak (nalga) is the best choice for milanesas due to its tenderness and flavor.
Can milanesas be baked instead of fried?
Yes, milanesas can be baked. Brush the baking sheet with oil and flip them halfway through for even cooking.
How do I ensure the breadcrumbs stick to the meat?
Dip the meat slices into the liquid coating and press the breadcrumbs gently onto the surface for an even layer.
What oil is best for frying milanesas?
Sunflower oil is recommended for frying milanesas as it ensures a crispy texture.
How thick should the meat be for milanesas?
The meat should be flattened to a thickness of ½ centimeter for thinner milanesas or up to 1 centimeter for thicker ones.
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