Milanesa is a dish consisting of thin slices of veal, beef or chicken which have been dipped into an egg wash, coated with breadcrumbs and seasoned with salt, parsley and garlic and topped with tomato and cheese. It’s a popular dish in Argentina, Bolivia, Brazil, Chile, Colombia, Paraguay, Peru, Uruguay, and Mexico.

Here’s what you’ll need to make standard Milanesa:

  • 1-2 lbs beef, chicken or veal, cut no more than 1/2″ (1.25 cm) thick
  • 2 eggs
  • 3 Tablespoons (45 g) milk
  • 3 cups (600 g) bread crumbs
  • Salt and pepper (to taste)
  • Garlic, parsley (to taste)
  • Parmesan cheese (to taste)
  • Tomato, lemon and your choice of cheese (as a garnish)

In a small bowl, whisk the eggs and milk to create an egg wash. Lightly beat the eggs until they fully combine with the milk.
In a different bowl, mix together the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper. This is where your originality can shine — your Milanesa can be garlic-y, cheesy, or peppery — it’s all up to you.
Dip steak in the egg wash and coat with the crumb mixture. Cut up the meat into 8 or so sections, depending on how many mouths you have to feed. It will be quicker to cook and easier to eat.
In a large skillet, heat 1/2″ (1.25 cm) of oil. Brown the steaks over a medium high heat for 2-4 minutes. Put as many on as you like, but make sure not to crowd them. The steaks should be cooked through on both sides; they’re done when they’re crisp and brown.
Rest on paper towels and transfer to a baking sheet. If you have more cooking to do, you can slide that baby into the oven. But if you’re done, transfer to a plate for enjoying. Once they’re assembled, top the steaks with tomato and cheese (sliced or shredded).

  • If they’re not warm enough, throw them in the broiler about 4″ from the heat for 1-2 minutes or until the cheese is melted.
  • Garnish with lemon wedges.