📝 About This Recipe
A cornerstone of the Mexican family table, Milanesa de Res is a masterclass in texture—featuring paper-thin beef steaks enveloped in a perfectly seasoned, golden-brown crust. While its roots are European, Mexico has claimed this dish with the addition of warm spices and a signature crunch that pairs beautifully with fresh lime and spicy salsas. This recipe delivers a steak so tender it can be cut with a fork, providing a comforting, nostalgic meal that defines the heart of Mexican home cooking.
🥗 Ingredients
The Beef
- 1.5 lbs Beef Top Round or Sirloin Tip (sliced very thin into 4-6 cutlets)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten)
- 2 tablespoons Whole Milk (mixed with the eggs)
- 1/2 teaspoon Mexican Oregano (crushed between palms)
- 1.5 cups Plain Breadcrumbs (Bolillo crumbs are traditional if available)
- 1/4 teaspoon Ground Cumin (for an authentic Mexican aroma)
For Frying and Serving
- 1 cup Vegetable Oil (for shallow frying)
- 2 pieces Limes (cut into wedges)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Place the beef cutlets between two sheets of plastic wrap or wax paper. Using a meat mallet, gently pound them until they are an even 1/8-inch thickness. This ensures tenderness and rapid, even cooking.
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2
Season both sides of the pounded steaks generously with salt, black pepper, and garlic powder. Let them rest for 5 minutes to allow the seasoning to penetrate.
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3
Set up your dredging station with three shallow bowls. In the first bowl, place the flour. In the second, whisk together the eggs, milk, and Mexican oregano. In the third, mix the breadcrumbs with the ground cumin.
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4
Dredge a seasoned steak in the flour, shaking off any excess. It should have a very light, even coating.
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5
Dip the floured steak into the egg mixture, ensuring every inch is moistened. Let the excess drip off.
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6
Place the steak into the breadcrumbs. Press down firmly with your palms to ensure the crumbs adhere well to the meat. Flip and repeat, pressing again to create a solid crust.
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7
Place the breaded steaks on a wire rack or a clean plate and let them sit for 10 minutes. This 'setting' time helps the breading stay attached during frying.
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8
In a large heavy-bottomed skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a breadcrumb in; if it sizzles immediately, it's ready.
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9
Carefully lay one or two steaks in the hot oil (do not overcrowd the pan). Fry for about 2-3 minutes per side until the crust is a deep golden brown and crispy.
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10
Remove the milanesas and place them on a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a tiny pinch of salt while still hot.
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11
Repeat the process with the remaining steaks, adding more oil if necessary and waiting for it to come back up to temperature.
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12
Serve immediately while hot and crispy, garnished with fresh cilantro and plenty of lime wedges.
💡 Chef's Tips
Always pound the meat; even if it looks thin, the mallet breaks down tough fibers for a melt-in-your-mouth result. Don't skip the resting time after breading; it’s the secret to preventing the crust from sliding off in the pan. Keep the oil temperature consistent; if it's too cold, the breading becomes greasy; if too hot, the crust burns before the meat cooks. For an extra-crunchy crust, you can substitute 1/4 of the breadcrumbs with Panko, though traditional Mexican Milanesa uses fine crumbs. If cooking for a crowd, keep the finished milanesas on a wire rack in a 200°F oven to stay warm and crisp.
🍽️ Serving Suggestions
Serve with a side of 'Arroz Rojo' (Mexican Red Rice) and refried beans for a classic 'comida corrida' experience. Pair with a fresh ensalada mixta of lettuce, tomatoes, and sliced avocado to cut through the richness of the fried meat. Place inside a crusty bolillo roll with mayo, beans, and pickled jalapeños to make a world-class Milanesa Torta. Accompany with a spicy Salsa Verde or Salsa Macha for those who love a heat kick. Enjoy with a cold glass of Agua de Jamaica (Hibiscus tea) or a crisp Mexican lager.