How to Cook Milanesa Steak without Breading That You Will Love to Eat!

Beef Cutlets, “Comfort Food Elevated,” are called “Milanesa.” My grandmother was from southern Italy, immigrated to Mexico in the 1940s, and carried this beef cutlet recipe to all generations after her. Milanesa steak is my favorite dish of all time. My grandmother always makes these, and they’re always so delicious and filling. Serve this over a bed of homemade mashed potatoes and gravy.

beef steak milanese is a perfect dinner for date night. I learned this recipe from my grandma. Take beef top round, pound it thin, and transform it into a delicious dinner.

Why will you love this Beef Milanesa

• Comfort Food Elevated: This milanesa recipe reminds me of my grandmother’s love. It is comfort food for me.
• Nostalgia: Whenever I make this steak milanesa, it reminds me of my childhood with my grandmother.
• Minimal ingredients: You can make these easy beef cutlets with just plenty of ingredients. They’re a perfect dinner for date nights, weeknights, and holidays.
• Customizable: You can also customize the seasonings. If you don’t like milanesa meat, you can also use chicken. 

Equipment required:

• Meat Mallet: Beef chuck shoulder is not very tender, so to tenderize it, we pound the meat slices with a meat mallet to a uniform one-eighth-inch thickness.
• Glass dish: Place the meat in a glass dish after seasoning.
• Pan: Pan is used to crush unsalted crackers.
• Skillet: Skillet is used to fry crispy beef cutlets (Milenesa).
• Baking sheet and baking pan: Place the beef cutlets in a baking pan with a baking sheet after coating and dredging.
• Plate: The plate is used to serve your mexican milanesa steak.
• Tongs: Tongs are used to flip the sides of beef cutlets.

Ingredients:

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• Beef: Beef is the main ingredient for making beef cutlets. Take 1lb of thinly sliced beef chuck shoulder roast to 1/8 – 1/4-inch.
• Olive oil: To cook luxuriously, take olive oil to fry the beef cutlets. You can also use any other oil if you prefer.
• Salt: Take 1/2 tsp salt or seasoning salt of choice.
• Garlic powder: Take 1/2 tsp granulated garlic powder for seasoning the beef cutlets.
• Black pepper: Take 1/4 tsp freshly cracked black pepper for seasoning.
• Onion powder: Season with 1/2 tsp onion powder.
• Unsalted crackers: Take unsalted crackers to coat the beef cutlets. They add crispness to your Milanesa.
• All-purpose flour: Coat the beef cutlets with all-purpose flour. It adds crispness and gives them a light golden-brown color.
• Eggs: Eggs bind the coating of beef cutlets and give moisture to our Milanesa.

Instructions:

1.Tenderize the Beef

Take 1lb of thinly sliced beef chuck shoulder roast to 1/8 – 1/4-inch. Beef chuck shoulder is not very tender, so we pound the meat slices with a meat mallet to a uniform one-eighth-inch thickness to tenderize it. The more evenly the meat slices, the more evenly they will cook.

2.Prepare the Seasoning

Now prepare the seasoning for our beef cutlet. Mix 1/2 tsp of seasoning salt of choice, 1/2 tsp granulated garlic powder, onion powder (1/2 tsp), and freshly cracked black pepper (1/4 tsp). Season both sides of the meat cutlets with the prepared seasoning. You can use any other kind of seasoning according to your preference.

3.Let the Seasoning Set

Now, place your meat in a glass dish, cover it, and let the seasoning set for a while.

4.Prepare the Coating

 In a separate pan, crush unsalted crackers roughly. You can also use breadcrumbs instead of crackers.  Take 1/3 cup of all-purpose flour and season with a quarter tablespoon of freshly cracked black pepper and a quarter tablespoon of salt to give it a good mix. Beat two large eggs.

5.Dredge and Coat

Put a baking sheet in a baking pan. Now it’s time to dredge and coat the beef cutlet. Now dredge the meat in seasoned all-purpose flour, and from the flour, dunk it into the egg wash and then right into the crushed crackers. Make sure it’s completely coated, and give it a firm press. Place your coated beef cutlet right onto a baking sheet. Repeat this process with all your meat slices. Rest our coated beef cutlet on the counter to ensure all the coating sticks well with the meat.

6.Preheat Oil

Reheat oil in a large skillet on medium heat until it reaches about 350 degrees Fahrenheit.

7.Fry the beef cutlets

Fry your Milanese because these steaks take a little time. Cook them on each side for a minute or less until the exterior is golden brown or how you like it. Flip the side with tongs.

8.Serve

Once cooked, the cutlets are ready to serve on a plate. Crispy beef cutlets with salad or Mexican rice are a straightforward way to serve this milanesa cutlet!

Variations and Tips:

• Panko breadcrumbs or regular breadcrumbs will work.
• Serve these beef cutlets with salad, avocadoes, or mashed potatoes.
• If you don’t have beef, you can also use chicken by following all steps.
• Serving the beef cutlets with Mexican rice is a complete dinner.

Expert Tips:

• Pound the beef equally on all sides to ensure uniform thickness. It will promote even cooking for all sides.
• After seasoning the beef cutlets, rest them for 30-60 minutes to let the seasoning set.
• To ensure perfect cooking of beef cutlets, preheat the skillet to about 350°F before frying.
  

Storage Options:

• Refrigerate: Store the leftover beef cutlets in the refrigerator for 2-4 days. Wrap them in an airtight container. When they are thoroughly warm, heat them in an oven.
• Freeze: To freeze, wrap your beef cutlets in aluminum foil or a freezer bag. It can be frozen for 2-3 months. Make sure to add the date to the cutlets.
• Reheating: Defrost your beef cutlets in the refrigerator. Once defrosted, heat them in a preheated oven at 350°F for 10-15 minutes.

If you don’t want to warm them in an oven, you can fry them in a skillet on medium heat.

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