Thin-Sliced Breaded Top Round Cutlets (Milanesa)

Prep

15m

Cook

20m

Total

35m

About this recipe

Milanesa Steak is a budget-friendly meal of thin-sliced breaded top round cutlets. This quick and easy recipe is one you'll want to make often.

How to Stir Fry and Saute

Author
Certified Angus Beef brand Test Kitchen

Cooking Methods
Stir Fry and Saute.

Dish Types

Steaks.

Cuisines

French.

Keywords
breaded cutlets recipe, breaded beef recipe, top round steaks recipe, milanesa steak recipe

1-1 1/2 pounds Certified Angus Beef ^® top round steaks, thinly sliced to 1/8 - 1/4-inch (450-680 grams, 3-6 mm thick)
2 cups breadcrumbs
3 eggs
1 cup flour
2 garlic cloves, pressed (or minced and smashed with side of knife)
1 teaspoon ground pepper, divided
2 teaspoons salt, divided
oil for frying (about 1/2-inch / 1.25 cm deep in the skillet)

1/ 4
Lightly pound top round steaks to tenderize and create uniform 1/8-inch (3 mm) thick cutlets. Lay steaks on a sheet pan and season on both sides with half the salt and pepper. Place breadcrumbs in casserole pan and mixed with the other half of salt and pepper. In a medium mixing bowl beat eggs with the garlic.
2/ 4
Fill a high-sided skillet with about 1/2-inch (1.25 cm) of oil and heat over medium-high heat (360° F / 180° C).
3/ 4
Dust steaks with flour, dip in eggs and then into breadcrumbs. Make sure steaks are fully coated, pressing into breadcrumbs if necessary.
4/ 4
Fry on each side for 2-3 minutes or until golden brown. Set on cooling rack or plate with paper towels to avoid excess oil.

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