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Milanesa is a South American dish that originated in Argentina. The dish was inspired by the Austrian Wiener Schnitzel and Lombard Veal Milanese.
Milanesa is made by slicing pounded meat into thin strips and breading and pan-frying them until they’re golden brown. They are an easy yet delicious recipe to make at home.
Here we have 25 mouth-watering milanesa recipes for you to try.
This recipe is a simple yet tasty one that involves coating steak in flour, dipping it into egg wash, and then finishing it off by coating it with panko.
Pan-fry the steak in an oiled pan for three to four minutes on either side, and voilà!
For this recipe, season your thin beef steak with salt and pepper, and start to create your egg base by combining hot sauce with beaten eggs.
Dust the steak with flour on either side and dip it into the egg mix. Coat the meat with a cracker meal before frying in an oiled pan until golden brown.
Create a sandwich out of the traditional milanesa recipe by frying up some thin steak that has been seasoned with salt and dipped in flour, egg and breadcrumbs.
Then place the steak between two slices of bread, burger buns or toasted brioche and top it off with cheese, lettuce and tomatoes.
This recipe takes the traditional beef milanesas and combines it with humita, which is a cooked corn dish from Argentina.
The milanesa is made in the standard manner whilst the humitas are made from freshly grated corn with milk, salt, sugar and corn-starch.
Add some onions, peppers, tomatoes, and paprika to a skillet with olive oil and fry them up for some extra flavor. Serve the beef milanesas with the humitas and enjoy!
This is a somewhat more traditional take on the Milanese recipe, but you can never have too much of a good thing! Dip your thinly sliced sirloin steak into beaten egg and coat them with breadcrumbs on both sides as is the norm.
This is another baked take on the dish, so coat a baking sheet with vegetable oil, place it in a preheated oven until hot and then place your breaded filets on the tray.
Once baked thoroughly, serve it up with any side dishes you so choose.
Another classical take, this version of milanesa also uses beef sirloin slices incredibly thinly.
This particular recipe also includes some ground cumin, minced garlic, and parsley which are mixed together and can be used as a marinade for the beef before you fry it to offer a little more flavor.
This is another recipe that turns the traditional Milanesa into a sandwich.
It involves frying up a few thin slices of beefsteak, seasoning them with salt and pepper, dipping them in flour, and egg, and then coating them in a mixture of crumbed breadcrumbs.
Once they are done, place them on a plate and add a slice of American cheese, a couple of pickles, and a slice of tomato.
Bake the sandwiches in the oven at 350 degrees Fahrenheit for about 10 minutes.
The name of this recipe says it all, summer relish is what makes this dish special.
The relish is served alongside the milanesa and can be made from a wide range of summer vegetables such as cucumber, green beans, zucchini, red onion, bell pepper, parsley, jalapeño, and tomatoes.
You can use whatever vegetables you like, just make sure that they are fresh and ripe.
Mix everything together and season with salt and pepper.
If you want to get fancy, you could even add some lemon juice, lime juice, vinegar, or other ingredients to give the relish its own unique taste.
Similar to the above Napolitana take on milanesa that we mentioned above, this recipe includes some oregano, tomatoes, ham, and mozzarella to emphasize the Italian influence.
This pork variation of traditional beef milanesa is made with the same general method of dipping thin cuts of meat into egg and coating them with flour and breadcrumbs.
The only difference is the choice of meat itself! You’ll still want to ensure that the pork is cut as thinly as you would cut the steak.
Seeing as torta means “sandwich” in Spanish, this recipe takes the classic milanesa and adds a layer of melted Swiss cheese between two pieces of bread.
To go along with the cheesy goodness, the sandwich gets topped off with a generous helping of salsa verde, a spicy tomatillo sauce.
This chicken version of the Napolitana milanesa features a similar combination of ingredients to the original.
The main difference here is the use of chicken and- of course- that Italian influence that comes from Italian ingredients such as mozzarella and cherry tomatoes.
Translated to “Argentinian Milanesa on Horseback” this recipe is a variation of the traditional milanesa but still maintains the thinly pounded meat that is breaded and fried.
This iteration includes fried eggs and fries but- unfortunately- no actual horseback riding!
Another veal-based Milanese recipe, this choice uses thinly sliced veal scallopini with thyme, basil, garlic, olive oil, salt, and pepper. They’re then breaded and fried until crisp.
