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.
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.
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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.