Milanesa de Res
January 29, 2026 • 0 comments
Crispy, golden, and full of flavor, Milanesa de Res is a classic Latin American dish made with thinly sliced Circle J top round beef steaks, coated in seasoned breadcrumbs, and fried to perfection. Simple yet satisfying, these beef cutlets are perfect for lunch, dinner, or sandwiches and pair beautifully with rice, fries, or a fresh salad.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 1/2 pounds) Grass-fed Top Round Roast
- (2 pieces) Eggs
- (2 cups) Breadcrumbs (or finely crushed saltine crackers)
- (2) Garlic cloves, chopped
- (1/2 teaspoon) Black peppercorns (or ground black pepper)
- (For frying) Vegetable oil
- (To taste) Salt
Directions
- Prepare the Seasoning
Grind the garlic and peppercorns together in a mortar and pestle to form a paste. If you don’t have one, finely chop the garlic and use ground pepper instead. - Make the Egg Mixture
In a large bowl, lightly beat the eggs. Add the garlic-pepper mixture and a pinch of salt. If using a mortar, add a tablespoon of water to help transfer the seasoning to the eggs. Whisk to combine. - Set Up the Breading Station
Spread breadcrumbs or crushed crackers on a large plate. Season lightly with salt if the crumbs aren’t already salted. Prepare another plate or tray for the breaded steaks. - Bread the Steaks
Dip each steak into the egg mixture, ensuring both sides are coated. Then press each piece into the breadcrumbs, turning to coat evenly. Lightly press down so the crumbs adhere well. Repeat until all steaks are coated. - Fry the Milanesa
Heat about ½ inch of oil in a large skillet over medium-high heat. Once the oil is hot, fry each steak for 3 minutes per side, or until golden brown and crisp. - Drain and Serve
Transfer the cooked steaks to a plate lined with paper towels to absorb excess oil. Serve warm with rice, mashed potatoes, fries, or in a sandwich roll with lettuce and tomato.
