The Best Beef Milanese | Milanesa de Carne

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Are you looking for a delicious and easy Saturday night dinner idea? Then, try this delicious Paraguayan Style Beef Milanese “Milanesa de Carne ” that will leave you wanting more. This Beef milanesa recipe is made with a wet marinade and then breaded and fried until golden brown, resulting in a delicious crispy and juicy meat that goes well with mashed potatoes, potato salad, or sautéed vegetables.

What is Milanesa de Carne?

Beef Milanese is a simple but delicious meal consisting of a breaded slice of beef fried in hot oil. In addition to beef, milanesa can be made with chicken, veal, pork, or tofu, or eggplant.

What does Milanese Style mean?

Milanese Style means that thin slices of meat are dredged in eggs and seasoned bread crumbs before being fried.

The Best Beef Milanese | Milanesa de Carne

Main Ingredients For  Beef Milanese

  1. Beef: tenderloin, Sirloin, or top beef round, thinly sliced and pounded to ​​about 1/4-inch thick
  2. Eggs:used to adhere and keep the breadcrumbs on the beef in place.
  3. Breadcrumbs:I use a combination of Plain Breadcrumbs and Plain Panko for a better crispy crust.
  4. Flour: Used for dredging the beef cutlets.
  5. Herb: Dried Parsley.
  6. Seasoning: Goya Adobo con Pimienta, ground black pepper, and granulated garlic.
  7. Oil: You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.

How to cook Beef Milanese?

Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. *(Make sure the oil is hot before placing the steaks). Shallow-fry 1 to 2  Beef Milanese at a time, occasionally turning until golden brown on both sides, about 3 minutes per side. Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit.

How long will it keep in the refrigerator?

Refrigerate them for up to three days.

Can you reheat?

Reheat in a 350-degree oven for 10 to 15 minutes until it regains its crispy texture and the beef is warmed through. You can also reheat in a skillet with a little bit of oil and cook on both sides or microwave it for a few seconds until warm through.

What to serve with Beef Milanese?

It goes well with mashed potatoes, potato salad, or sautéed vegetables.

Can you make it Ahead?

The Beef cutlets can be made two in advance and refrigerated.

Can I use only breadcrumbs without flour?

Yes, you can coat the Beef Milanese with just breadcrumbs.

Is Beef Milanese healthy?

It is dependent on the size of your portions. Nutritional information is provided below the recipe. Each serving contains around 400 calories.

Can you freeze them?

I do not recommend it. This recipe is best served fresh.

Can I use a different type of protein?

Milanese can also be prepared with chicken, veal, pork, or vegetarian using soy cutlets or eggplant.

Variations

The Best Beef Milanese | Milanesa de Carne

What kind of beef do you use for easy Beef Milanese?

I recommend using tenderloin steak, sirloin steaks, or top round steaks cutlets that have been thinly sliced.

Tips to Make The Best Beef Milanese

  • Marinate is a must! Marinating the beef adds flavor while also working to tenderize the meat. However, do not marinate in a metal container because the acidic mixture can react with the metal. Instead, marinate in a resealable plastic bag, a resealable plastic container, or a glass container only. Turn the meat occasionally to ensure that all sides are evenly coated with the marinade.
  • Round roast, the eye of the round, and top sirloin are the meats of choice, with as little sinew and fat as possible. If you don’t like red meat, you can substitute it with chicken, tofu, fish, or eggplant.
  • The meat should be 1/4 inch thick, which can be achieved by pounding the beef cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
  • When dredging the beef cutlets, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
  • The temperature is very important: the Beef Milanese must be cooked over medium heat (350 F) to prevent the oil from burning the breading, leaving the meat raw on the inside, and preventing absorbing too much oil.
  • Once cooked, the Beef Milanese must be drained and gently dab it with a sheet of absorbent kitchen paper.
  • If you reduced the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken cutlets.
  • You can mix up your flavors even more by adding other ingredients to the coating, whether it’s Parmesan cheese, fresh herbs, or dried spices.

What you will need for this Recipe

How to Make Beef Milanese “Milanesa de Carne.”

Prep Beef:

Slice the beef into 3/8 inch thick cutlets. Remove all of the fat and sinew from the cutlets to make them as clean as possible. Then, using a mallet, lightly pound steaks to tenderize and create uniform 1/4-inch thick cutlets.

Marinate:

In a large bowl, add lime juice, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, and 1-1/2 teaspoons ground black pepper, stir to combine. Toss in the steak and let it marinate for a least 45 minutes or up to overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.

Assemble:

In a large bowl, lightly beat the eggs with  1/2 teaspoon adobo seasoning, 1/2 teaspoon ground black pepper, and the remaining 1 tablespoon parsley. Set aside.

In a wide dish, combine both bread crumbs and set them aside. In another wide dish combine, all-purpose flour, 1/4 teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning and set aside.

Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced steaks after breading.

Dredging:

Using kitchen tongs, first, dredge sliced steak into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb mixture, be sure to press it and move it around so that it’s thoroughly coated.

Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced steak. Transfer to the prepared baking sheet. Repeat this step with the remaining steaks. Once you finish breading all the steaks, you will proceed to fry them.

Frying:

Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. Once the oil is shimmering, fry 2 Beef Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning. Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer). The internal temperature of the meat should register 145 degrees on an instant-read thermometer).

Remove with a fork or tongs and transfer the Beef Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining beef. Serve the Beef Milanese “Milanesa de Carne” warm, with just a drizzle of lemon juice and Potato Salad “Ensalada Rusa.”

Notes:

  • Skip the kosher salt if you’re using Goya Adobo con, Pimienta, because the seasoning already contains salt.
  • Optional: add 1 tablespoon of mustard to the egg mixture for extra flavor.
  • The meats of choice are round roast, eye of the round, and top sirloin, with as little sinew and fat as possible. If you don’t like red meat, you can substitute it with chicken, tofu, fish, or eggplant.
  • The meat should be 1/4 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
  • When dredging your beef cutlets, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • Use a neutral sunflower or corn oil. These oils are ideal for frying because of their greater resistance to high temperatures.
  • The oil must be at a suitable temperature ( 350 F) so that the beef Milanese do not absorb too much oil.

“Verses of the Day”

Don't Be Afraid
'Remember that I have told you this: Be strong and do not be afraid. Do not be weak but be brave. I, the Lord your God, will be with you, everywhere that you go.’
Joshua 1:9
I trust God to keep me safe
'The Lord is my light and my salvation— Whom shall I fear? The Lord is the refuge and fortress of my life— Whom shall I dread? '
Psalms 27:1
More Than Conquerors
'No, in all these things we are more than conquerors through him who loved us. I am sure of this. Nothing can stop God from loving us.
Romans 8:37-39
God takes care of his people
'Even though I walk through the darkest valley, I will fear no evil, for you are with me; your rod and your staff, they comfort me. '
Psalms 23:4
God is a safe place
'Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty. '
Psalms 91:1
Love in Action
'Do not let evil things win against you! Instead, do good things. Then you will win against the evil things that people do.'
Romans 12:21
Rescue Me, Lord!
'The Lord is my rock, my fortress, and the One who rescues me; My God, my rock and strength in whom I trust and take refuge; My shield, and the horn of my salvation, my high tower—my stronghold. '
Psalms 18:2
A Living Sacrifice
'Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will. '
Romans 12:2
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How to Make the Perfect Milanesa de Carne

Beef Milanese

Are you looking for a delicious and easy Saturday night dinner idea? Then, try this delicious Paraguayan Style Beef Milanese "Milanesa de Carne " that will leave you wanting more. This Beef milanesa recipe is made with a wet marinade and then breaded and fried until golden brown, resulting in a delicious crispy and juicy meat that goes well with mashed potatoes, potato salad, or sautéed vegetables.
Servings 10 people
Prep Time 1 hr
Cook Time 5 mins
Total Time 1 hr 5 mins

Ingredients

  • 1 Kg (2.2lb) tenderloin, Sirloin, or top beef round, thinly sliced and pounded to ​​about 1/4-inch thick
  • 3 extra-large eggs , beaten
  • 150 g Plain Breadcrumbs
  • 150 g Plain Panko Breadcrumbs
  • 250 g all-purpose flour
  • 2 Tablespoons plus 1 teaspoon Goya Adobo con Pimienta , divided.
  • 4 tablespoons dried parsley or fresh parsley , finely chopped, divided
  • 1-1/2 cups freshly squeezed lime juice (about 4 juicy lime)
  • Zest from 4 limes
  • 1 tablespoon rice vinegar or distilled white vinegar
  • 1 tablespoon ground black pepper (to taste), divided
  • Kosher salt , to taste
  • 1 tablespoon plus 1/4 teaspoon granulated garlic , divided
  • 1/2 cups of water , enough to completely cover the steaks
  • 1- liter Sunflower oil for frying , as needed (any neutral frying oil will work)

Instructions

Prep Beef:

  • Slice the beef into 3/8 inch thick cutlets. Remove all of the fat and sinew from the cutlets to make them as clean as possible. Then, using a mallet, lightly pound steaks to tenderize and create uniform 1/4-inch thick cutlets.

Marinate:

  • In a large bowl, add lime juice, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, and 1-1/2 teaspoons ground black pepper, stir to combine. Toss in the steak and let it marinate for a least 45 minutes or up to overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.

Assemble:

  • In a large bowl, lightly beat the eggs with  1/2 teaspoon adobo seasoning, 1/2 teaspoon ground black pepper, and the remaining 1 tablespoon parsley. Set aside.
  • In a wide dish, combine both bread crumbs and set them aside. In another wide dish combine, all-purpose flour, 1/4 teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning and set aside.
  • Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced steaks after breading.

Dredging:

  • Using kitchen tongs, first, dredge sliced steak into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb mixture, be sure to press it and move it around so that it's thoroughly coated.
  • Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced steak. Transfer to the prepared baking sheet. Repeat this step with the remaining steaks. Once you finish breading all the steaks, you will proceed to fry them.

Frying:

  • Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. Once the oil is shimmering, fry 2 Beef Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning. Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer). The internal temperature of the meat should register 145 degrees on an instant-read thermometer).
  • Remove with a fork or tongs and transfer the Beef Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining beef. Serve the Beef Milanese "Milanesa de Carne" warm, with just a drizzle of lemon juice and Potato Salad "Ensalada Rusa."

Notes

  • Skip the kosher salt if you're using Goya Adobo con, Pimienta, because the seasoning already contains salt. Optional: add 1 tablespoon of mustard to the egg mixture for extra flavor.
  • The meats of choice are round roast, eye of the round, and top sirloin, with as little sinew and fat as possible.
  • If you don't like red meat, you can substitute it with chicken, tofu, fish, or eggplant.
  • The meat should be 1/4 inch thick, which can be achieved by pounding the cutlets with a mallet, which also tenderizes the meat and makes it easier for the breadcrumbs to adhere.
  • When dredging your beef cutlets, use one hand for the flour and breadcrumbs and your other hand for the egg mixture.
  • Use a neutral sunflower or corn oil. These oils are ideal for frying because of their greater resistance to high temperatures.
  • The oil must be at a suitable temperature ( 350 F) so that the beef Milanese do not absorb too much oil.
Author: Camila Benitez
Calories: 250kcal
Course: Main Course
Cuisine: Latin American
Keyword: Beef Milanese

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