Argentinian Milanesa

Thin slices of beef are breaded and fried till golden brown.

5 from 1 vote

Prep Time: 20

Cook Time: 6

Course: Dinner, Lunch, Main Course

Cuisine: Argentinian

Keyword: Argentine Recipe, Argentinian Milanesa

Servings: people

Calories: 310 kcal

Begin by tenderizing the meat slices with a meat mallet or the flat side of a heavy knife. This helps to break down the fibers and make the meat more tender.
In a shallow bowl, beat the eggs with a fork and season them with salt, black pepper, paprika, and garlic powder.
Spread the breadcrumbs on a plate or a flat surface and season them with a pinch of salt.
Dip each slice of meat first into the egg mixture, making sure to coat both sides evenly, and then into the breadcrumbs, pressing down lightly to ensure that the breadcrumbs adhere to the meat.
Heat the vegetable oil in a frying pan over medium heat until hot.
Fry the breaded meat slices in the hot oil until golden brown on both sides, about 2-3 minutes per side.
Transfer the cooked milanesa onto a plate lined with paper towels to absorb any excess oil.
Serve the milanesa hot with your choice of sides, such as French fries, mashed potatoes, or a fresh salad.

Use a meat mallet or the flat side of a heavy knife to tenderize the meat for easier and faster cooking.

Use a non-stick frying pan to prevent the breaded meat slices from sticking to the pan.

Fry the Milanesa slices in small batches to ensure even cooking and prevent overcrowding in the pan.

Place the cooked Milanesa slices on a paper towel to drain any excess oil.

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