Milanesa
Jump to recipeIngredients
- 4 beef escalopes or thin-cut round steaks, about 4 ounces (115 grams) each
- 1 cup (240 milliliters) whole milk
- 2 large eggs
- 2 cups (200 grams) panko breadcrumbs or fine dry breadcrumbs
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (2 grams) black pepper
- 1/2 teaspoon (2 grams) garlic powder
- 2 cups (480 milliliters) vegetable oil or sunflower oil for frying
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Place each beef escalope between two sheets of plastic wrap and pound gently with a meat mallet until the meat is about 1/4 inch (6 millimeters) thick, being careful not to tear it.
- 2
In a shallow bowl, whisk together the milk and eggs until well combined, creating the egg wash mixture.
- 3
In another shallow bowl, combine the breadcrumbs, salt, black pepper, and garlic powder, mixing thoroughly.
- 4
Take one escalope and coat both sides evenly in the milk-egg mixture, allowing excess to drip off.
- 5
Place the coated escalope into the breadcrumb mixture, pressing gently so the breadcrumbs adhere to both sides, then shake off any excess.
- 6
Heat the oil in a large skillet or deep frying pan to 350 degrees Fahrenheit (175 degrees Celsius) over medium-high heat, testing the temperature with a small piece of bread that should brown in about 1 minute.
- 7
Carefully place the breaded escalopes into the hot oil, frying 2-3 at a time without crowding the pan, for 2-3 minutes per side until golden brown and crispy.
- 8
Remove the fried milanesas with a slotted spatula and drain on paper towels for a minute to remove excess oil.
- 9
Arrange the milanesas on a serving platter, garnish with fresh parsley if desired, and serve immediately with lemon wedges on the side.