How Do You Cook Milanesa Steak?

by Christopher Godwin

Always add meat to a hot frying pan when cooking steak Milanesa.

griddle with a glass cover image by terex from Fotolia.com

Steak Milanesa, a breaded steak, is commonly cooked in Mediterranean countries, and as tastes and recipes reach more distant shores, all over the world. In general, "Milanesa" or Milanese preparation refers simply to any type of meat breaded via egg wash and dry breadcrumbs and then sauteed in oil, butter or a mixture of the two. Steak Milanesa makes an elegant, yet fairly simple dish to prepare for a main course, and sliced into thin strips, it can be served over arugula or mixed greens with a light dressing for a light dinner or lunch the next day.

Season the pieces of steak with sea salt and freshly ground black pepper to taste on both sides.

Combine two eggs and 1 tbsp. of filtered water in a small mixing bowl and beat gently with a whisk to combine.

Measure 1/2 cup Italian seasoned bread crumbs onto a plate large enough to hold the meat.

Dredge the pieces of steak in the egg whites and water mixture on both sides. Place the coated onto the plate with the breadcrumbs, gently moving the meat so the bread crumbs stick. Flip the meat over and coat the other side with breadcrumbs as well.

Put 1 tbsp. olive oil and 1 tbsp. unsalted butter in a large skillet over medium heat.

Add the meat to the skillet once the butter starts to bubble.

Saute the pieces of meat over medium heat for three to four minutes. Flip the pieces over and saute for an additional three to four minutes.

Combine one large, finely chopped and seeded Roma tomato with 1/8 cup freshly minced parsley and stir to combine.

Transfer the cooked meat to a warmed serving plate. Top with the Roma tomato and parsley mixture. Serve immediately while hot.


  • Use the best quality beef sirloin you can get from your local butcher or supermarket.

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  • griddle with a glass cover image by terex from Fotolia.com

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."