Beef Milanesas
The classic Argentine beef milanesa: thin, golden and crispy outside, juicy inside. If you make it with tenderloin instead of the usual cut, it's the most tender milanesa you'll ever try: it melts in your mouth.
- 1 kg (2.2 lb) beef for milanesas (top round, eye of round, or for the most tender version, tenderloin)
- 2 eggs
- 1 clove garlic, chopped or grated
- Fresh parsley, chopped
- Salt and black pepper
- Breadcrumbs
- Oil (for frying) or cooking spray (for the oven)
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1
Even out the cut
If the butcher didn't already slice them thin, place each steak between two sheets of plastic wrap and flatten it with a meat mallet until even, about 4 to 5 mm thick. The more even the milanesa, the more evenly it cooks.
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2
Season the egg
Beat the eggs in a shallow dish with the garlic, parsley, salt and pepper.
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3
Bread them
Pass each steak first through the beaten egg and then through the breadcrumbs, pressing firmly with your hand on both sides so it sticks all over. Repeat the egg and breadcrumb step a second time if you want a thicker crust.
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4
Rest before cooking (optional but recommended)
Let the breaded milanesas rest for 15 to 20 minutes in the fridge, set on a rack. That rest helps the breadcrumbs bond better and keeps them from coming loose while cooking.
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5
Fry
Heat plenty of oil in a skillet over medium-high heat, until a pinch of breadcrumbs dropped in sizzles right away. Fry the milanesas one or two at a time, 2 to 3 minutes per side, until evenly golden.
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6
Drain
Set them on a rack, not on paper towels: that way the steam doesn't soften the bottom, and they stay crispy on both sides.
- If you make it with tenderloin, it's the most tender milanesa you'll ever try: it melts in your mouth.
- Pressing the breadcrumbs on firmly while breading makes them bond to the meat instead of coming loose and falling off while frying.
- Resting in the fridge before frying is the secret to keeping the crust from coming off.
- For the oven version: spray with cooking oil and bake at 200°C (390°F), 10 minutes per side.
- Frying with oil that's still cold: the breading soaks up grease instead of browning
- Crowding the milanesas in the pan: it drops the oil temperature and they turn greasy
- Draining them on paper towels: they get soggy on the bottom