Milanesas (Andy style) as there are too many ways……

Coming from Uruguay, I kind of assume that everyone can make milanesas (breaded steak), but come to find out that that’s not the case!

Please note that everyone has their favourite seasoning, I am personally a garlic and cilantro lover, which means that recipes that say parsley, immediately get the cilantro replacement from me. So here it goes:

Buy thinly sliced steaks (supermarkets in the US tend to sell steaks for milanesas), but I buy regular thin steaks and then give them a bit of a bashing to thin them out a bit more. Toss steaks in salt and pepper to make sure they are nicely seasoned.


You will also need:

  • 1 egg
  • 1/2 cup of milk
  • 1/4 cup finely chopped cilantro or parsley
  • 4 garlic cloves chopped really small
  • Salt & Pepper
  • Breadcrumbs (if seasoned already that’s ok, it only means you can use less seasoning in your egg mix, I use plain ones and add seasoning to my taste)
  • 4 tablespoons for flour in a Gallon Ziploc bag
  • aprox 2 cups of vegetable oil to fry them (oven baking optional for healthier version)

In a low bowl, beat an egg, and about 1/2 cup of milk and add 1 tsp of salt, 1/2 tsp black pepper, chopped cilantro or parsley and garlic.

Grab a large plate and put quite a bit of the breadcrumbs at the bottom, you will replenish as needed.

Place the steaks in the Ziploc bag containing the flour and make sure they are all evenly coated.

Now you are ready to get down and dirty! But it’s all worth it 🙂


Grab a steak at a time, evenly cover in the egg mixture, remove and let excess egg run off before you place on the breadcrumbs. Pat down hard enough to ensure that the breadcrumbs stick all over, turn over and pat again. Once steak is evenly coated, place on a clean plate.


Repeat process till you are done with all the steaks.

breaded 2

Get a shallow frying pan and heat the vegetable oil until it’s nice and sizzling.

Fry them on for about 2 – 3 minutes on each side, but keep an eye on them as they turn colour suddenly and you don’t want them to burn. So just check them constantly. Depending on your pan size and steak size you can fry 2 or 3 at a time.

Place on a dish covered in paper towels to absorb any excess oil.


Serve warm with some lemon wedges, I love mine drenched in lemon juice, if not a lemon lover, just plain by themselves or maybe some mustard on the side?

Make your favourite side dish, Parmesan Couscous was on the menu for last night, but they simply go with everything, there is no limit to your imagination.


As always, let me know if you have any questions, and by the way this recipe was dedicated to the person that asked for it, Jorge Lopez (aka Jorgito) 🙂



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