Milanese steak is a classic dish that delights generations and never goes out of style. Whether at a family lunch, an everyday dinner, or even a hearty snack, it wins hearts with its crunchy exterior and tender interior. In this article, we’ll explore everything about Milanese steak, including a detailed recipe with ingredients and preparation method, plus variations, side-dishes, and unmissable tips.
What Is Milanese Steak?
Milanese steak is an Italian dish from Milan that has gained worldwide fame. Basically, it consists of breaded steaks—usually beef—that are coated in wheat flour, beaten eggs, and breadcrumbs before being fried until golden.
The perfect combination of juiciness and crunch makes Milanese steak a beloved dish in Brazilian homes and restaurants alike.
Complete Milanese Steak Recipe
Now let’s get to the step-by-step guide for preparing an impeccable Milanese steak in your own kitchen.
Ingredients:
- 4 steaks (top round, rump steak, tenderloin, or eye of round)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 crushed garlic cloves
- Juice of half a lemon (optional)
- 1 cup (tea) wheat flour
- 2 beaten eggs
- 1 cup (tea) breadcrumbs
- Enough oil for frying
Method:
- Season the steaks with salt, pepper, garlic, and lemon juice. Let them rest for 10–15 minutes to absorb the flavors.
- Prepare three shallow dishes: one with flour, one with the beaten eggs, and the last with breadcrumbs.
- Bread the steaks: pass each one first in flour, then in egg, and finally in breadcrumbs, pressing lightly so the crust adheres well.
- Heat the oil in a large frying pan; it should cover at least half the thickness of the steaks.
- Fry the steaks over medium heat until well browned on both sides—about 2–3 minutes per side, depending on thickness.
- Remove and drain on paper towel to eliminate excess oil.
- Serve immediately with the side-dishes of your choice.
What’s the Best Flour for Breaded Milanese Steak?
The choice of flour makes all the difference in the final texture of Milanese steak. Traditional breadcrumbs are the most common, but there are other options that can further elevate the crunch and flavor of the dish.
Traditional Breadcrumbs
They’re the easiest to find and produce a uniform, golden crust. For even better results, choose artisanal or homemade versions made from day-old bread.
Panko Breadcrumbs
Panko breadcrumbs are an excellent alternative if you want an even lighter, crunchier Milanese steak. Originating in Japan, they have larger, drier flakes than regular breadcrumbs, giving a more airy texture and irresistible golden color.
Advantages of panko:
- Provides extra crunch
- Absorbs less oil during frying
- Enhances presentation with a more rustic, voluminous crust
To use panko, follow the same breading process: flour, beaten egg, and finally panko.
Cornmeal or Oat Bran
These can also be used for variations, especially if you’d like a different touch to your Milanese steak. However, they tend to create a thinner, less crunchy crust.
Pro tip: For different textures, try mixing panko with a little grated Parmesan— the result is surprising!
Tips for a Perfect Milanese Steak
- Chill the breaded steaks in the fridge for 15 minutes before frying to help set the crust.
- Use hot—but not smoking—oil to ensure an even, golden fry.
- For a lighter version, bake the steaks at 200 °C (390 °F) for about 25 minutes, turning halfway through.
Variations of Milanese Steak
Chicken Milanese
Replace the beef with thinly sliced chicken breast. It’s just as delicious and lighter.
Pork Milanese
Pork loin is another excellent choice for preparing Milanese steak with a different flavor profile.
Vegetarian Milanese
Use thick slices of eggplant, zucchini, or even tofu for a surprising vegetarian version.
Ideal Side-Dishes for Milanese Steak
- Fluffy white rice and crunchy French fries: the most classic combo.
- Mashed potatoes: creamy and a perfect contrast to the crunch.
- Fresh salad of lettuce, tomato, and onion for a lighter touch.
- Sauces like homemade mayonnaise, vinaigrette, or tartar sauce.
How to Use Leftover Milanese Steak
- Turn it into parmigiana by covering with tomato sauce and cheese, then baking.
- Use in sandwiches, adding greens, tomato, and mayo.
- Slice into strips to fill wraps or savory pies.
Frequently Asked Questions (FAQ)
How do I keep Milanese steak from getting soggy?
Make sure to fry in very hot oil and drain well on paper towel.
Can I cook Milanese steak in an air fryer?
Yes! Brush a little oil on the breading and cook in the air fryer at 200 °C (390 °F) for about 15 minutes, turning halfway through.
Can I freeze cooked Milanese steak?
Yes—let it cool, wrap well, and freeze for up to three months. Reheat in the oven to preserve the crunch.
Do I have to use all three coatings (flour, egg, breadcrumbs)?
Yes, this trio guarantees a perfect crust and prevents the steak from drying out during frying.
Does Milanese steak have to be made only with beef?
No! As we’ve seen, it can be made with chicken, pork, or even vegetables, while keeping the same breading technique.
Fun Facts About Milanese Steak
- In Italy, it’s called cotoletta alla milanese.
- In Argentina, “milanesa” can even come in a Neapolitan version, topped with sauce and cheese.
- In Austria, the famous Wiener Schnitzel is a cousin of our Milanese steak, but made with veal.
Conclusion
Milanese steak is a versatile, flavorful dish that pleases everyone. With this recipe, tips, and variations, you can prepare delicious versions at home and wow your family. Give it a try, experiment with new side-dishes, and discover why steak is a true champion of Brazilian tables.
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