Argentine Milanesa (breaded and fried beef)

Argentine Milanesa

This breaded fried beef is a staple of both rich and poor in Argentina and is a comfort food you need to add to your family's meal rotation.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Servings 4 servings

Equipment

• Tongs
• 2 Pie tins or circular cake pans
• Cast Iron pan

Ingredients

  

• 4 thinly slice milanesa, cut in half
• 2 eggs
• 2 Tbsp vegetable oil
• 2 cups Italian style breadcrumbs
• 1/2 cup vegetable oil

Instructions

 

• 1. In a shallow dish (I use round cake pans or pie tins), mix eggs with 2 Tbsp oil.  Wisk with fork until well mixed.

  2. In another shallow baking dish or plate, pour bread crumbs.

  3. Heat a large skillet on the stove (medium is fine) and lightly cover the bottom with oil.

  4. Dip a milanesa in the egg mixture, coating both sides, and then transfer to the bread crumbs, coating both sides.

  5.  Place gently in hot skillet and fry just a minute or two on each side.  The meat is very thin.  It doesn’t take long.

  6. Enjoy!

Keyword argentina, beef, breaded, comfort food, fried

Other tips and ideas:

-if you’re cooking ahead of time (or cooking for a large group), the milanesa work great if they are kept on a baking sheet in a warm oven (200-250 degrees).

-Milanesa Napolitana is a variation on the traditional dish.  On each breaded and cooked milanesa, put a small spoonful of tomato sauce or one sliced tomato, top with a thin slice of ham (go to a deli and get it sliced – don’t but it pre-packaged.  Gross), and finish with a slice of white cheese (I prefer monterey jack, but mozzarella or provolone are also yummy choices!).

-if you can’t find pre-sliced milanesa (you might have to search, but most supermarkets have it), you can always buy a very thin steak and take a meat pounder to it.  It’s more work, but tastes just as wonderful!

And now, the backstory:

In my early 20s, I was blessed with the opportunity to be a missionary for The Church of Jesus Christ of Latter-day Saints.  After getting the financing figured out, I submitted my application and was assigned to serve in Mendoza, Argentina.  One of my very favorite meals was milanesa con pure (pronounved poo-ray, similar to puree).  It’s basically breaded and fried meat served with mashed potatoes.  Think: really thin country fried steak without the gravy.  I always looked forward to it.