Thin-Sliced Breaded Top Round Cutlets (Milanesa) recipe provided by the Certified Angus Beef® brand.

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Thin-Sliced Breaded Top Round Cutlets (Milanesa)

Cuisine: French
Category: Steaks
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.
Prep Time
15 mins
Other Time
Cook Time
20 mins
Total Time
35 mins
  • 1-1 1/2 pounds Certified Angus Beef ® top round steaks, thinly sliced to 1/8 – 1/4-inch
  • 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
  1. Lightly pound top round steaks to tenderize and create uniform 1/8-inch 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. Fill a high-sided skillet with about 1/2-inch of oil and heat over medium-high heat (360°F).
  3. Dust steaks with flour, dip in eggs and then into breadcrumbs. Make sure steaks are fully coated, pressing into breadcrumbs if necessary.
  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.
Calories: 791cal total
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