Ready to have a new favorite? This milanesa de carne recipe (or breaded beef fillets) has become a staple through the continent. Try them once...no way back!
- Servings 6
- 1 1/2 lb. Beef Round Steak
- 6 Eggs
- 3 cloves of Garlic, minced
- 1 handful Parsley, chopped
- 1 lb. Bread Crumbs
- Vegetable oil to fry
- 1 cup Tomato Sauce
- Fresh Mozzarella cheese, sliced
- Salt & Pepper
- Dry Oregano
- Slice the steak into cutlets of about half an inch in width.
- Flatten the cutlets using your hand or a weight.
- Mix the 6 eggs, salt, garlic and parsley on a large bowl. Cover the cutlets in the mix.
- Coat the cutlets in bread crumbs making sure its even on both sides.
- Fry the breaded cutlets in hot oil until golden. Reserve with a paper towel to absorb the remaining oil.
- Transfer into a baking pan, add a tablespoon of tomato sauce, a slice of mozzarella and a pinch of oregano on top of each cutlet.
- Bake for 5 minutes at 350°F.
- Serve with a side of French fries and a fried egg on top.
Quick fact about breaded beef fillets (or milanesas!)
In Latin America serving the steak or fries with an egg on top is a style called ‘a caballo’. Even though it can cause an instant heart attack…it’s worth it! You can also add cheese and marinara sauce on top. This version is called “Napolitana”, and it’s an Argentinian one! If you want to learn more recipes from this country, click here.