Easy Beef Milanese
Looking for a unique twist on the classic Italian dish? This Paraguayan-inspired Beef Milanese recipe is a perfect alternative that's sure to impress your taste buds. We have incorporated traditional Paraguayan ingredients and flavors to create the Best Milanese recipe.
Tools
Ingredients
- 1 Kg (2.2lb) top beef round, tenderloin, or sirloin, thinly sliced and pounded to about ¼-inch thick
- 4 extra-large eggs or 5 large , beaten
- 250 g (about 2-¼ cups) Plain Breadcrumbs
- 250 g (about 4-¼ cups) Seasoned Panko Breadcrumbs
- 188 g (about 1-½ cups) all-purpose flour
- 2 Tablespoons plus 1 teaspoon Goya Adobo con Pimienta , divided
- 4 tablespoons dried parsley or fresh parsley , finely chopped, divided
- 1 cup freshly squeezed lemon or lime juice
- Zest from 3 lemons or limes
- 1 tablespoon rice vinegar or distilled white vinegar
- 1 tablespoon ground black pepper (to taste), divided
- 1 tablespoon plus ¼ teaspoon granulated garlic , divided
- 1 cup water
- 1.5 liter (6 cups) Sunflower or peanut oil for frying or any neutral frying oil
Instructions
Prep Beef:
- Slice the beef into ⅜ inch thick cutlets. Remove all fat and sinew from the cutlets to make them as clean as possible. Then, lightly pound steaks using a mallet to tenderize and create uniform ¼-inch thick cutlets.
Marinade:
- In a large bowl, add lime juice, vinegar, water, 2 tablespoons dried parsley, 1 tablespoon granulated garlic, lemon zest, 2 tablespoons Goya Adobo, and 1-½ teaspoons ground black pepper; stir to combine. Toss in the steak and let it marinate for a least 45 minutes or overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade; the acid from the lemon juice will deeply permeate the meat, helping tenderize and add a delicious flavor.
- 👀👉Note: The beef will change color due to the fresh lime juice's acidity, which is perfectly normal. However, it's important to use a non-reactive bowl, such as stainless steel or glass, to avoid any unwanted reactions between the acidic marinade and other metals.
Assemble the Breading Stations:
- In a large bowl, lightly beat the eggs with ½ teaspoon adobo seasoning, ½ teaspoon ground black pepper, and the remaining 1 tablespoon dried parsley. Set aside.
- In a wide dish, combine both bread crumbs and set them aside. In another wide dish, combine all-purpose flour, ¼ teaspoon granulated garlic, 1 tablespoon dried parsley, 1 teaspoon ground black pepper, and ½ 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.
Dredge:
- One at a time, dredge the steak on both sides in the flour mixture using one hand, shaking off any excess. Then, with your other hand, dip it into the egg mixture on both sides, allowing any excess to drip back into the bowl. Finally, dredge the steak on both sides in the breadcrumb mixture, pressing it down gently to ensure the breadcrumbs evenly coat the steak on both sides. 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.
- 👀👉Note: Using one hand for the dry ingredients and the other for the wet ingredients helps to prevent the breading from clumping and becoming uneven. It's a simple technique that can make a big difference in the texture and appearance of your finished dish.
Fry:
- Using a large high-sided skillet, heat 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 oil temperature will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (The Beef Milanese is done when it reaches a golden color. However, if you want to ensure that it is cooked through, I recommend using a Deep Frying Thermometer; the internal temperature of the meat should register at 145 degrees on an instant-read thermometer).
- Remove with a slotted spoon or fork and transfer the Beef Milanese to 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 Milanesa warm, with just a drizzle of lemon juice, and Potato Salad "Ensalada Rusa."
Notes
How to Store & Re-Heat
To store leftover Beef Milanese, let it cool completely to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C). Place the leftover beef Milanese on a baking sheet and bake for about 10-15 minutes or until heated through. Alternatively, you can heat it in a pan on the stovetop over medium heat for 3-5 minutes, flipping it once or in the microwave if you prefer. However, the breading may become soft and less crispy compared to using the oven or stovetop methods. To reheat in the microwave, place the leftover beef Milanese on a microwave-safe plate and cover it loosely with a damp paper towel. Microwave on high for 30-second intervals until it's heated through, flipping it once during the process. Be careful not to overheat it, as it can cause the meat to become tough and dry.
Make-Ahead
Beef Milanese can be prepared a day ahead and stored in the refrigerator for later use. After breading the sliced steak, place it in a single layer on a baking sheet lined with parchment paper, cover it with plastic wrap or foil, and put it in the refrigerator.
How to Freeze
We recommend preparing Beef Milanese fresh for the best taste, but if you want to freeze it, it can be frozen for up to 3 months. After breading, freeze the sliced steak in a single layer on a baking sheet, then transfer it to an airtight container or freezer bag. To cook from frozen, thaw overnight and fry as directed in the recipe or bake in a 350F preheated oven for 18 to 20 minutes or until golden brown.
Nutrition Facts
Easy Beef Milanese
Amount per Serving
Calories
247
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.004
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
71
mg
24
%
Sodium
251
mg
11
%
Potassium
299
mg
9
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
19
g
38
%
Vitamin A
132
IU
3
%
Vitamin C
3
mg
4
%
Calcium
74
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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