Milanesas (Breaded thin cut steak)

For this recipe you will need extra thin cut beef top round. I buy it at Walmart grocery store. If wafer thin top round is not available place a piece of the top round between two sheets of plastic wrap and pound the meat, with a kitchen mallet, as thin as possible without tearing the meat. You can fry or bake the milanesas.

1.5- 2 lbs thin cut steak (about 10 milanesas)
2 cups unseasoned bread crumbs
2 eggs beat
1 tsp parsley, minced
1 tsp red pepper flakes
1 clove of garlic, minced (optional)
1/2 tsp salt
1/4 tsp pepper
Peanut, vegetable or canola oil (enough to fry or bake, see bellow)


Salt and pepper the steaks to taste. In a bowl beat the eggs with parsley, pepper flakes and garlic (optional).
Dip the steaks in the egg mixture and cover evenly and completely.

In a flat tray place the bread crumbs and one by one bread each milanesa making sure the surface is all covered by breadcrumbs.

If you decide to bake (my favorite) place the milanesas in a oiled baking sheet and spray with oil on top. Bake in a 400F over for about 10-15 minutes in each side or until cook. Do not overcook because they will turn to dry.

If you decide to fry, in a large skillet heat the oil and brown the milanesas over medium-high heat for 2-3 minutes on each side. Drain on paper towels.

Serve with a slice of lemon.

Milanesas a la Napolitana (variation).

You can top the milanesa with marinara sauce, a slice of ham and a slice of mozzarella cheese. Then broil until the cheese is melted.