Traditional Milanesa
Savor the irresistible crunch and bold, savory flavors of **Traditional Milanesa**, a classic Argentine dish that transforms tender beef round steak into a crispy, golden masterpiece. Thinly sliced and carefully tenderized steaks are coated in a flavorful breadcrumb mixture enriched with grated Parmesan cheese, garlic, and fresh parsley, ensuring every bite is bursting with taste. Pan-fried to perfection, these delectable cutlets are quick to prepare, with just 20 minutes of prep and cook time combined. Served hot with zesty lemon wedges, this authentic Milanesa recipe is perfect for family dinners or casual gatherings. Whether paired with a fresh green salad or enjoyed with classic sides like rice or mashed potatoes, this dish is a celebration of comfort food at its finest!
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Recipe Information
Ingredients
- 500 grams beef round steak, thinly sliced
- 2 large eggs
- 2 tablespoons milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 200 grams breadcrumbs
- 50 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 tablespoons vegetable oil
- 1 whole lemon wedges
Instructions
Begin by placing the thinly sliced beef steaks between two sheets of plastic wrap. Gently pound them with a meat tenderizer until they are even thinner, approximately 1/8 inch thick.
In a shallow dish, whisk together the eggs and milk until thoroughly combined. Stir in the minced garlic and chopped parsley, mixing well.
In another shallow dish, combine the breadcrumbs and grated parmesan cheese. Season the mixture with salt and black pepper, ensuring it's evenly distributed.
Heat the vegetable oil in a large frying pan over medium-high heat. The oil should cover the bottom of the pan to a depth of about 1/4 inch.
Dip each beef steak into the egg mixture, making sure both sides are well coated. Allow excess egg to drip off before transferring the steak to the breadcrumb mixture.
Coat the steaks in the breadcrumb mixture, pressing firmly so the crumbs adhere to both sides. Shake off any excess.
Carefully place the breaded steaks into the hot oil, frying them in batches if necessary. Cook until golden brown and crispy, about 2-3 minutes per side.
Once cooked, transfer the milanesa to a plate lined with paper towels to drain any excess oil.
Serve hot with fresh lemon wedges on the side for squeezing over the milanesa, adding a refreshing citrus flavor.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 21.2 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 884 mg | 68% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2729 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
