Unleash the flavor-packed world of Milanesa with our roundup of 18 must-try recipes that promise to turn your weeknight dinners into a culinary adventure. Whether you’re craving the crispy, golden perfection of traditional breaded cutlets or eager to explore creative twists on this comfort food classic, we’ve got something to satisfy every palate. Dive in and discover your next favorite dish!
Classic Beef Milanesa
Picture this: a crispy, golden exterior giving way to tender, juicy beef that’s been hugged by a blanket of breadcrumbs. That’s the magic of Classic Beef Milanesa, a dish that’s as fun to make as it is to devour.
Ingredients
- For the beef:
- 4 beef top round steaks, about 1/2 inch thick
- Salt and pepper, to taste
- For the breading station:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- For frying:
- 1/2 cup vegetable oil
Instructions
- Season both sides of the beef steaks with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and paprika.
- Dredge each steak in flour, shaking off the excess. Dip into the eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the steaks for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
- Transfer to a paper towel-lined plate to drain excess oil. Tip: Let them rest for a minute to keep the crust extra crispy.
- Serve immediately. Tip: Squeeze a bit of lemon on top for a zesty kick.
Bold in flavor and boasting a satisfying crunch, this Classic Beef Milanesa is a showstopper. Pair it with a simple arugula salad or stuff it in a crusty baguette for a sandwich that’ll make your taste buds dance.
Chicken Milanesa with Lemon Butter Sauce
Howdy, food lovers! Ever dreamed of a dish that’s crispy, zesty, and downright irresistible? Let’s dive into the world of Chicken Milanesa with Lemon Butter Sauce, where every bite is a crunchy, tangy symphony that’ll have your taste buds doing the cha-cha.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil
- For the Lemon Butter Sauce:
- 4 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Tip: Even thickness ensures even cooking.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Dredge each chicken breast in flour, shaking off excess. Dip into eggs, then coat with breadcrumbs. Tip: Press breadcrumbs gently to adhere.
- Heat vegetable oil in a large skillet over medium heat (350°F). Fry chicken until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to keep the crust crispy.
- Transfer chicken to a paper towel-lined plate to drain excess oil.
- In a small saucepan, melt butter over low heat. Stir in lemon juice, zest, and salt. Cook for 1 minute until slightly thickened.
- Drizzle lemon butter sauce over the crispy chicken just before serving.
The Chicken Milanesa boasts a golden, crunchy exterior giving way to juicy tenderness inside, while the lemon butter sauce adds a bright, buttery finish. Serve it atop a fresh arugula salad for a delightful contrast, or alongside roasted potatoes for a hearty meal that’s anything but ordinary.
Pork Milanesa with Apple Chutney
Kick off your culinary adventure with this Pork Milanesa with Apple Chutney, a dish that’s as fun to make as it is to devour. Perfect for those who love a crispy, juicy punch paired with a sweet, tangy twist.
Ingredients
- For the Pork Milanesa:
- 4 pork chops, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Apple Chutney:
- 2 apples, peeled and diced
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
Instructions
- Season the pounded pork chops with salt and pepper on both sides.
- Dredge each pork chop in flour, shaking off the excess.
- Dip the floured pork chops into the beaten eggs, ensuring full coverage.
- Coat the pork chops with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the breaded pork chops for 3-4 minutes per side, or until golden brown and crispy.
- Transfer the cooked pork chops to a paper towel-lined plate to drain excess oil.
- In a saucepan, combine diced apples, brown sugar, apple cider vinegar, cinnamon, and ginger over medium heat.
- Simmer the chutney for 10-12 minutes, stirring occasionally, until the apples are soft and the mixture has thickened.
- Serve the crispy Pork Milanesa topped with the warm Apple Chutney.
Delight in the contrast of textures and flavors—the crispy, savory pork against the sweet, spiced apple chutney is a match made in heaven. Try serving it over a bed of arugula for a peppery bite that complements the dish beautifully.
Eggplant Milanesa for Vegetarians
Let’s face it, eggplant doesn’t always get the love it deserves, but this Eggplant Milanesa is about to change that. Crispy, golden, and utterly irresistible, it’s the vegetarian hero we’ve all been waiting for.
Ingredients
- For the eggplant:
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 tsp salt
- For the coating:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- For frying:
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 200°F to keep the cooked eggplant warm.
- Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, and oregano in a third.
- Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium heat until shimmering (about 350°F). Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate, then keep warm in the oven.
- Tip: Don’t overcrowd the skillet to ensure even cooking and crispiness.
- Tip: For extra crunch, double coat the eggplant by repeating the egg and breadcrumb steps.
- Tip: Serve with a squeeze of lemon or a side of marinara sauce for dipping.
This Eggplant Milanesa is a textural dream with a crispy exterior giving way to a tender, flavorful center. Try stacking it high with fresh mozzarella and basil for a vegetarian take on a classic Milanese, or chop it up for a killer sandwich filler.
Spicy Milanesa with Chipotle Mayo
Prepare to have your taste buds do the tango with this Spicy Milanesa with Chipotle Mayo—a dish that packs a punch and leaves you craving more. Perfect for those who like their meals with a side of sass and a sprinkle of spice.
Ingredients
- For the Milanesa:
- 1 lb beef cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- Vegetable oil, for frying
- For the Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 tbsp chipotle in adobo sauce, minced
- 1 tsp lime juice
- 1/4 tsp salt
Instructions
- In a shallow dish, mix flour, salt, black pepper, cayenne pepper, and garlic powder.
- Dip each beef cutlet into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs. Tip: For extra crispiness, press the breadcrumbs firmly onto the meat.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the breaded cutlets for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
- In a small bowl, combine mayonnaise, minced chipotle in adobo, lime juice, and salt to make the chipotle mayo. Tip: Adjust the amount of chipotle to suit your spice preference.
- Serve the spicy Milanesa hot, topped with a generous dollop of chipotle mayo.
Get ready to enjoy a dish that’s crispy on the outside, tender on the inside, and smothered in a smoky, spicy mayo that’ll have you licking your fingers. Try serving it alongside a crisp salad or tucked into a warm tortilla for a twist on the classic taco.
Milanesa Napolitana with Ham and Cheese
Let’s face it, folks, the Milanesa Napolitana with Ham and Cheese is the culinary equivalent of a bear hug from your favorite aunt—comforting, slightly indulgent, and impossible to resist. This dish takes the classic breaded cutlet to new heights with a saucy, cheesy, hammy makeover that’ll have you questioning why you ever settled for plain old chicken parm.
Ingredients
- For the Milanesa:
- 4 beef cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
- For the Topping:
- 1 cup tomato sauce
- 4 slices ham
- 4 slices mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for the final bake.
- Season the beef cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing lightly to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Fry the breaded cutlets for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Place the fried cutlets on a baking sheet. Top each with 1/4 cup of tomato sauce, a slice of ham, a slice of mozzarella, and a sprinkle of Parmesan cheese.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Let the Milanesas rest for a couple of minutes before serving to allow the cheese to set slightly.
This dish is a textural triumph—crispy on the outside, tender on the inside, and oozing with cheesy goodness. Serve it with a side of mashed potatoes or a crisp salad to cut through the richness, or go all out and make a Milanesa sandwich for the ultimate comfort food experience.
Fish Milanesa with Tartar Sauce
Alright, folks, let’s dive into the crispy, golden world of Fish Milanesa with Tartar Sauce—a dish that’s as fun to make as it is to devour. Imagine biting into a perfectly breaded fillet that’s so crunchy, it could rival your favorite potato chip, all while being dunked into a tangy, creamy tartar sauce that’s basically a party in your mouth.
Ingredients
- For the Fish Milanesa:
- 4 white fish fillets (like cod or tilapia), about 6 oz each
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pat the fish fillets dry with paper towels to ensure the breading sticks better.
- Set up a breading station: place flour in a shallow dish, beat eggs in another, and mix breadcrumbs with salt and pepper in a third.
- Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F. A breadcrumb should sizzle when dropped in.
- Fry the breaded fillets for 3-4 minutes per side until golden brown and crispy. Don’t overcrowd the pan—work in batches if needed.
- Transfer to a paper towel-lined plate to drain excess oil.
- For the tartar sauce, mix mayonnaise, pickle relish, lemon juice, salt, and pepper in a small bowl until well combined.
- Serve the Fish Milanesa hot with a generous dollop of tartar sauce on the side.
Who knew something so simple could be so spectacular? The Fish Milanesa boasts a satisfying crunch that gives way to tender, flaky fish, while the tartar sauce adds a zesty kick that’ll have you reaching for seconds. Try serving it atop a bed of greens for a deconstructed fish sandwich vibe, or go classic with a side of fries for the ultimate comfort meal.
Turkey Milanesa with Cranberry Sauce
Let’s face it, turkey isn’t just for Thanksgiving anymore, especially when it’s breaded, fried to golden perfection, and paired with a tangy cranberry sauce that’ll make your taste buds do a happy dance.
Ingredients
- For the Turkey Milanesa:
- 2 turkey breast cutlets, about 1/2 inch thick
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Cranberry Sauce:
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
Instructions
- Place the turkey cutlets between two pieces of plastic wrap and pound them to 1/4 inch thickness using a meat mallet. Tip: Even thickness ensures even cooking.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Dredge each turkey cutlet in flour, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat until it shimmers (about 350°F). Fry the cutlets for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to keep the oil temperature steady.
- Transfer to a paper towel-lined plate to drain excess oil.
- For the cranberry sauce, combine cranberries, sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Tip: A splash of orange juice can add a nice citrusy twist.
- Serve the turkey milanesa hot with cranberry sauce on the side or drizzled on top.
Perfectly crispy on the outside, tender on the inside, and that cranberry sauce? It’s the sweet-tart cherry on top of this culinary masterpiece. Try serving it over a bed of arugula for a peppery contrast that’s downright divine.
Veal Milanesa with Arugula Salad
Let’s face it, folks, veal Milanesa is the crispy, golden ticket to flavor town, and when paired with a peppery arugula salad, it’s like they were matchmade in culinary heaven.
Ingredients
- For the veal:
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the salad:
- 4 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Place the flour in a shallow dish. In another dish, combine the beaten eggs with a splash of water. In a third dish, mix the breadcrumbs, Parmesan, salt, and pepper.
- Dredge each veal cutlet in the flour, shaking off the excess. Dip into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F). Fry the cutlets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- While the veal rests, toss the arugula, cherry tomatoes, and red onion in a large bowl. Whisk together the olive oil, lemon juice, salt, and pepper, then drizzle over the salad and toss to coat.
- Serve the crispy veal Milanesa topped with the fresh arugula salad. For an extra zing, add a squeeze of lemon right before serving.
Zesty and vibrant, this dish offers a delightful contrast between the crunchy, savory veal and the fresh, tangy salad. Try serving it with a side of roasted potatoes or a glass of crisp white wine for a meal that’s sure to impress.
Gluten-Free Milanesa with Almond Flour
Venture into the world of gluten-free goodness with a dish that’s so crispy, so flavorful, you’ll forget it’s actually good for you. Our Gluten-Free Milanesa with Almond Flour is here to prove that healthy eating doesn’t have to be boring—especially when it’s breaded to perfection and fried to golden deliciousness.
Ingredients
- For the Milanesa:
- 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup almond flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/4 cup olive oil, for frying
Instructions
- In a shallow dish, mix almond flour, garlic powder, paprika, salt, and black pepper until well combined.
- Dip each chicken breast into the beaten eggs, ensuring it’s fully coated.
- Coat the chicken in the almond flour mixture, pressing gently to adhere the flour to the chicken.
- Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F).
- Fry the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Fantastically crispy on the outside and tender on the inside, this Gluten-Free Milanesa is a game-changer. Serve it atop a fresh salad for a light meal, or go all out with a side of mashed cauliflower for a comforting dinner that’s sure to impress.
Milanesa Sandwich with Avocado and Tomato
Ready to take your sandwich game to the next level? This Milanesa Sandwich with Avocado and Tomato is a crispy, creamy, and tangy masterpiece that’ll make your taste buds do a happy dance.
Ingredients
- For the Milanesa:
- 1 lb beef top round, thinly sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Sandwich:
- 4 soft sandwich rolls
- 1 ripe avocado, sliced
- 1 large tomato, sliced
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Season the beef slices with salt and pepper on both sides.
- Dredge each slice in flour, shaking off the excess.
- Dip the floured beef into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering.
- Fry the breaded beef slices for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels. Tip: Don’t overcrowd the pan to ensure even cooking.
- In a small bowl, mix mayonnaise with lime juice, salt, and pepper to create a quick spread.
- Slice the sandwich rolls in half and lightly toast them if desired.
- Spread the mayonnaise mixture on both halves of each roll.
- Layer the crispy Milanesa, avocado slices, and tomato slices on the bottom half of each roll. Tip: Add a sprinkle of salt on the avocado to enhance its flavor.
- Top with the other half of the roll and press gently. Tip: Use a toothpick to hold the sandwich together if it’s too tall.
How about that for a sandwich? The crunch of the Milanesa paired with the smooth avocado and juicy tomato is a textural dream. Serve it with a side of sweet potato fries for an unbeatable combo.
Cheesy Milanesa Stuffed with Mozzarella
Kickstart your culinary adventure with this mouthwatering Cheesy Milanesa Stuffed with Mozzarella, a dish that’s as fun to make as it is to devour. Perfect for those who believe everything is better with cheese, this recipe promises a crispy, golden exterior hiding a gooey, cheesy surprise inside.
Ingredients
- For the Milanesa:
- 2 beef cutlets, pounded thin (about 1/4 inch thick)
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- For the Filling:
- 4 slices mozzarella cheese
- 1 tbsp chopped parsley
- For Frying:
- 1/2 cup vegetable oil
Instructions
- Place a beef cutlet between two pieces of plastic wrap and pound to 1/4 inch thickness using a meat mallet. Repeat with the second cutlet.
- Season both sides of each cutlet with salt and black pepper.
- Place a slice of mozzarella cheese and a sprinkle of chopped parsley in the center of each cutlet. Fold the edges over the cheese, sealing it inside.
- Dredge each stuffed cutlet in flour, shaking off excess.
- Dip each floured cutlet into the beaten eggs, ensuring full coverage.
- Coat each cutlet with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
- Fry each cutlet for 3-4 minutes per side, or until golden brown and crispy.
- Remove from oil and drain on paper towels. Let rest for 2 minutes before serving.
Now, the moment of truth: slice into that crispy exterior to reveal the molten mozzarella heart. Serve it atop a bed of fresh greens or with a side of tangy marinara for dipping—either way, it’s a cheesy masterpiece that’ll have everyone coming back for seconds.
Milanesa a Caballo with Fried Egg
Y’all ready to saddle up for a flavor rodeo? This Milanesa a Caballo with Fried Egg is like the cowboy of comfort food—bold, hearty, and ready to wrangle your hunger into submission. It’s a simple dish with a playful twist that’ll have you saying ‘yeehaw’ with every bite.
Ingredients
- For the Milanesa:
- 1 lb beef top round, thinly sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil
- For the Fried Egg:
- 2 eggs
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Place the beef slices between two pieces of plastic wrap and pound them to 1/4-inch thickness using a meat mallet. Tip: Even thickness ensures even cooking.
- Season the pounded beef with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each beef slice in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs. Press lightly to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Tip: Use a candy thermometer for accuracy.
- Fry the breaded beef slices for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
- In a separate skillet, melt butter over medium heat and fry the eggs sunny-side up or to your preferred doneness. Season with salt and pepper.
- Place a fried egg on top of each Milanesa slice. Tip: The runny yolk adds a rich, creamy texture to the dish.
Perfectly crispy on the outside, tender on the inside, and crowned with a golden, gooey egg, this dish is a textural dream. Serve it with a side of chimichurri for a zesty kick or atop a bed of greens to lighten the ride. Y’all dig in now, ya hear?
Herb-Crusted Milanesa with Rosemary and Thyme
Let’s dive into a dish that’s about to make your taste buds do a happy dance—imagine crispy, golden perfection with a herby hug. This isn’t just any breaded cutlet; it’s a flavor-packed journey with rosemary and thyme leading the way.
Ingredients
- For the milanesa:
- 2 beef top round steaks, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
Instructions
- Place the pounded steaks between two pieces of plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet. Tip: This ensures even cooking and tenderness.
- Set up a breading station with three shallow dishes: one with flour, one with eggs beaten with milk, and one with breadcrumbs mixed with rosemary, thyme, salt, and pepper.
- Dredge each steak in flour, shaking off excess. Dip into the egg mixture, then coat with the herbed breadcrumbs, pressing lightly to adhere. Tip: Let it sit for 5 minutes to help the coating stick better during frying.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Fry the steaks for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
- Transfer to a paper towel-lined plate to drain excess oil.
Bite into this herb-crusted milanesa and you’ll be greeted with a symphony of textures—crispy on the outside, tender on the inside, and bursting with aromatic flavors. Serve it atop a fresh arugula salad for a peppery contrast or alongside mashed potatoes for ultimate comfort.
Milanesa with Mushroom Cream Sauce
Who knew that a dish as fancy-sounding as Milanesa with Mushroom Cream Sauce could be your next weeknight hero? This crispy, creamy delight is here to prove that you can have your steak and eat it with a spoonful of luxury too.
Ingredients
- For the Milanesa:
- 2 beef top round steaks, about 1/2 inch thick
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Mushroom Cream Sauce:
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Place the beef steaks between two pieces of plastic wrap and pound them to 1/4 inch thickness using a meat mallet. Tip: This ensures even cooking and tenderness.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Dredge each steak in flour, shaking off excess. Dip in eggs, then coat with breadcrumbs. Tip: Press the breadcrumbs gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the steaks for 3-4 minutes per side until golden brown. Drain on paper towels. Tip: Don’t overcrowd the skillet to ensure crispiness.
- In the same skillet, melt butter over medium heat. Add mushrooms and onion, sautéing until soft, about 5 minutes.
- Pour in heavy cream, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly.
- Stir in parsley and remove from heat.
- Serve the Milanesa topped with the mushroom cream sauce.
Perfectly crispy on the outside, tender on the inside, and smothered in a velvety mushroom sauce, this dish is a textural dream. Try serving it over a bed of mashed potatoes for a carb-loaded comfort fest.
Sweet Potato Milanesa for a Healthy Twist
Ready to shake up your dinner routine with something that’s both naughty and nice? Our Sweet Potato Milanesa is here to prove that healthy eating doesn’t have to be boring—it’s crispy, it’s golden, and it’s downright delicious.
Ingredients
- For the sweet potato slices:
- 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- For frying:
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375°F (190°C) to keep the slices warm as you fry in batches.
- Season the sweet potato slices with salt, pepper, garlic powder, and paprika on both sides. Tip: Let them sit for 5 minutes to absorb the flavors.
- Dredge each slice in flour, shaking off the excess.
- Dip the floured slices into the beaten eggs, ensuring they’re fully coated.
- Coat the slices with panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Fry the breaded slices in batches for 2-3 minutes per side, or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
- Transfer the fried slices to a paper towel-lined plate to drain excess oil, then keep warm in the oven until all slices are fried.
Munch on these golden delights as they are, or stack them high with avocado and a squeeze of lime for a twist on the classic. Either way, you’re in for a treat that’s as fun to eat as it is to make.
Milanesa Tacos with Cilantro and Onion
Now, let’s taco ’bout a dish that’s about to rock your world—Milanesa Tacos with Cilantro and Onion. Imagine crispy, golden breaded steak nestled in a warm tortilla, topped with fresh cilantro and zesty onion, creating a symphony of flavors that’ll make your taste buds dance.
Ingredients
- For the Milanesa:
- 1 lb beef steak, thinly sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Tacos:
- 8 small corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white onion, finely diced
- 1 lime, cut into wedges
Instructions
- Place the beef slices between two pieces of plastic wrap and pound them to 1/4-inch thickness using a meat mallet. Tip: Even thickness ensures even cooking.
- Season the beef with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each beef slice in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere. Tip: Use one hand for dry ingredients and the other for wet to keep fingers clean.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Tip: A breadcrumb should sizzle when dropped in the oil.
- Fry the breaded beef slices for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.
- Assemble the tacos by placing a piece of Milanesa on each tortilla, then topping with cilantro, onion, and a squeeze of lime.
So, there you have it—Milanesa Tacos that are crispy on the outside, tender on the inside, and bursting with fresh flavors. Serve them up with a side of spicy salsa or a cold beer for the ultimate taco night experience.
Milanesa Pizza with Tomato Sauce and Cheese
Mmm, imagine the crispy, golden delight of Milanesa meeting the gooey, cheesy embrace of pizza – that’s right, we’re talking about Milanesa Pizza with Tomato Sauce and Cheese, the dish that’s here to make your taste buds do a happy dance.
Ingredients
- For the Milanesa:
- 1 lb beef top round, thinly sliced
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil for frying
- For the Pizza:
- 1 pre-made pizza dough (16 oz)
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 475°F (245°C) to get it ready for the pizza.
- Season the beef slices with salt and pepper on both sides.
- Set up a breading station: place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Coat each beef slice in flour, dip in eggs, then cover with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the breaded beef slices for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- Roll out the pizza dough on a floured surface to your desired thickness.
- Spread tomato sauce evenly over the dough, leaving a small border for the crust.
- Top the sauce with shredded mozzarella, then arrange the fried Milanesa slices on top.
- Sprinkle grated Parmesan cheese over the Milanesa slices.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.
Kick back and savor the crunch of the Milanesa against the soft, chewy pizza base, a match made in culinary heaven. Serve it up with a side of spicy aioli for dipping, and watch it disappear before your eyes.
Conclusion
Whether you’re a seasoned chef or a kitchen newbie, these 18 Delicious Milanesa Recipes offer something for everyone to love. From classic takes to creative twists, each dish promises a tasty adventure. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary creations and this article with fellow foodies on Pinterest. Happy cooking!
