Beef Milanesa is all about simplicity done right: thin, tenderized steak coated in a seasoned crust and fried to golden perfection . What makes this recipe stand out is the use of eye fillet for that extra tenderness, plus a punchy breadcrumb mix with paprika, garlic, and onion powder that adds flavor in every bite. It’s the ultimate no-fuss comfort meal, ready in about 30 minutes.

Crispy golden beef milanesa served with tomato salad. - 1
  • Why You’ll Love This Beef Milanesa
  • What Goes Into This Recipe
  • Milanesa Dreams Are Made Of This
  • Pair It Like a Pro
  • FAQs
  • Best Beef Milanesa Recipe

Why You’ll Love This Beef Milanesa

This Beef Milanesa recipe works because it focuses on maximum flavor with minimal effort . Using eye fillet guarantees a melt-in-your-mouth bite every time, while the seasoned breadcrumb mix adds a satisfying crunch without overpowering the beef. The breading holds beautifully, and the quick frying method means you’ll have dinner on the table in no time. It’s a versatile dish that pairs well with just about anything—from mashed potatoes to a crisp garden salad.

What Goes Into This Recipe

Raw eye fillet steaks, eggs, flour, breadcrumbs, and spices arranged on a wooden board for beef milanesa, labeled - 2

This recipe uses a handful of everyday ingredients, but each one plays an important role in delivering flavor and crunch. We recommend using eye fillet for the most tender result, but other cuts can work too if sliced thinly. (If you have a whole tenderloin and want to go fancy, try my Beef Wellington with Truffle and Red Wine Sauce next!

  • Eye fillet – tender and ideal for quick frying. You can also use thinly sliced rump steak.
  • Flour – for the first coating to help the egg stick.
  • Eggs – beaten with onion powder and parsley for flavor and binding.
  • Breadcrumbs – the final layer that creates that golden, crispy crust.
  • Paprika, garlic powder, onion powder, salt, and black pepper – for seasoning each layer.
  • Parsley – adds a fresh note to the breading.
  • Oil – enough for shallow or deep frying.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

Milanesa Dreams Are Made Of This

Making Beef Milanesa at home is easier than you think. With a simple breading station and just a few minutes of frying, you’ll have a delicious meal that’s crunchy on the outside and juicy on the inside.

Flour mixed with paprika, salt, pepper, and garlic powder in a shallow bowl - 3
  1. Prepare the Breading Station . In a shallow bowl, mix flour with salt, black pepper, paprika, and garlic powder.
Eggs whisked with parsley, salt, and onion powder in a glass bowl - 4
  1. Whisk the Eggs . In another bowl, beat the eggs with parsley, a pinch of salt, and onion powder.
Thin beef slices being breaded step-by-step: flour, egg wash, and breadcrumbs - 5
  1. Season and Bread the Beef Lightly season the beef with salt and pepper. Then coat each piece in this order: flour → egg → breadcrumbs.
Beef milanesa frying in hot oil until golden and crispy - 6
  1. Fry the Milanesa Heat oil to 300°F (150°C). Fry each piece for about 5 minutes per side, or 4 minutes if the beef is very thin. Watch closely to avoid overcooking.
Fried beef milanesa draining on paper towels to remove excess oil - 7
  1. Drain Excess Oil Transfer the cooked beef to a plate lined with paper towels. Let it rest for a minute to absorb any extra oil.
Beef milanesa plated with tomato salad. - 8
  1. Serve and Enjoy Serve your Beef Milanesa with mashed potatoes, salad, or even tucked into a crusty sandwich.

Pair It Like a Pro

Beef Milanesa pairs beautifully with just about anything. Go classic with our Creamy Slow Cooker Mashed Potatoes , keep it fresh with a crisp Easy Tomato Salad , or make it indulgent with a side of Golden Baked Mac And Cheese . You can even tuck it into a crusty roll with lettuce and tomato for an irresistible Milanesa sandwich. However you serve it, make sure there’s something to soak up that flavor!

You can! For a lighter option, place the breaded beef on a baking rack over a sheet pan and spray lightly with oil. Bake at 400°F (200°C) for about 20 minutes, flipping halfway. It won’t be quite as crispy, but still delicious.

Make sure to pat the beef dry before breading, press the breadcrumbs in firmly, and let the breaded pieces rest for 5–10 minutes before frying. That helps everything stick beautifully.

Absolutely. If you want extra flavor, you can add grated parmesan, chili flakes, or extra parsley to the breadcrumbs, but it’s totally optional.

It could be that the beef is sliced too thin, or it’s being overcooked. Try frying each side for just 4–5 minutes max, especially if your steaks are on the thinner side.

Close-up of crispy beef milanesa served with salad. - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 1.3 lbs whole eye fillet
  • ▢ 1 teaspoon salt
  • ▢ ¼ teaspoon black pepper
  • ▢ ½ teaspoon paprika
  • ▢ 1 teaspoon garlic powder
  • ▢ 2 large eggs
  • ▢ 1 teaspoon onion powder
  • ▢ ½ tablespoon parsley choppeed
  • ▢ 2/3 cup all-purpose flour
  • ▢ 1 cup breadcrumbs
  • ▢ 1 cup oil for frying

Instructions

  • Mix the flour coating: In a shallow bowl, combine the flour with salt, black pepper, paprika, and garlic powder.
  • Beat the eggs: In a separate bowl, whisk the eggs with onion powder, parsley, and a pinch of salt.
  • Prepare the beef: Lightly season steaks with salt and pepper. Dredge each piece in flour, then egg, then breadcrumbs.
  • Fry the milanesa: Heat oil in a skillet to 300°F (150°C). Fry each steak for 4–5 minutes per side or until golden and cooked through.
  • Drain excess oil: Transfer to a paper towel-lined plate and let rest.
  • Serve: Enjoy hot with mashed potatoes, salad, or crusty bread.

Notes

  • Slice it thin! If you’re not using eye fillet, make sure to slice your beef very thin and give it a quick pound with a meat mallet. That’s the key to keeping it juicy and tender.
  • Let it rest before frying. After breading, give the steaks 5–10 minutes to rest. It helps the coating stick better and stay crispy in the pan.
  • Don’t overcrowd the pan. Fry in batches so the oil stays hot and the crust doesn’t go soggy.
  • Crispy upgrade: Use panko breadcrumbs if you want extra crunch—they make a big difference!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Crispy beef milanesa served with fresh tomato salad and greens on a white plate - 11

Best Beef Milanesa Recipe

Ingredients

  • 1.3 lbs whole eye fillet
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 1 teaspoon onion powder
  • ½ tablespoon parsley choppeed
  • 2/3 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1 cup oil for frying

Instructions

  • Mix the flour coating: In a shallow bowl, combine the flour with salt, black pepper, paprika, and garlic powder.
  • Beat the eggs: In a separate bowl, whisk the eggs with onion powder, parsley, and a pinch of salt.
  • Prepare the beef: Lightly season steaks with salt and pepper. Dredge each piece in flour, then egg, then breadcrumbs.
  • Fry the milanesa: Heat oil in a skillet to 300°F (150°C). Fry each steak for 4–5 minutes per side or until golden and cooked through.
  • Drain excess oil: Transfer to a paper towel-lined plate and let rest.
  • Serve: Enjoy hot with mashed potatoes, salad, or crusty bread.

Notes

  • Slice it thin! If you’re not using eye fillet, make sure to slice your beef very thin and give it a quick pound with a meat mallet. That’s the key to keeping it juicy and tender.
  • Let it rest before frying. After breading, give the steaks 5–10 minutes to rest. It helps the coating stick better and stay crispy in the pan.
  • Don’t overcrowd the pan. Fry in batches so the oil stays hot and the crust doesn’t go soggy.
  • Crispy upgrade: Use panko breadcrumbs if you want extra crunch—they make a big difference!

Nutrition

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