Argentine Milanesa

Milanesa is one of the most popular dishes in Argentina.

These thinly pounded, breaded and fried pieces of beef are an Argentine staple. They're typically served on a sandwich with lemon and mayonnaise or as the main course with a side of mashed potatoes. Ask your butcher to slice individual cuts into quarter-inch pieces to ease the process. 

Argentine Milanesa 

Serves | 10-12 |

  • 6 lbs top sirloin, sliced into ¼-inch pieces
  • 7 eggs
  • 6 large cloves garlic, crushed
  • 2 Tbsp fine sea salt
  • 1 bunch cilantro, finely chopped with stems
  • 2 15-oz containers Italian-style bread crumbs
  • oil, for frying
  • mayonnaise (to serve)
  • lemon wedges (to serve)
  • salt (to taste)

| Preparation | In a large bowl, beat eggs and mix in garlic, salt and cilantro until well combined. With a meat hammer or tenderizer, lightly pound beef until softened. Transfer beef to bowl and place in the refrigerator; let beef marinate in egg wash for 1 hour. Pour bread crumbs into a large rimmed dish and generously coat each milanesa, shaking off any excess bread crumbs, transfer to plate.

Heat a large pan or cast-iron skillet over medium heat and coat the bottom with oil. Once hot, fry milanesa until golden brown and crispy on each side, about 3-4 minutes, adjusting heat and add oil as needed. Drain oil on paper towels and lightly salt. Serve with a side of mayonnaise and lemon.

Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.

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