A Taste of Argentina: Beef Milanesa
A Taste of Argentina from the Hen House Taste Flight
Imagine a thin, crispy, golden beef cutlet with a crunch so good you can hear it from across the table — that’s Beef Milanese, and in Argentina, it’s basically a national treasure!
The dish actually has Italian roots, brought over by immigrants in the 1800s who settled in Argentina and made it their own. Instead of veal (which is traditional in Italy), Argentinians use their world-famous beef — and honestly, it’s hard to argue with that upgrade.
You’ll find Milanese in homes, corner restaurants, and school lunch boxes all across Argentina. It’s the kind of meal every family has their own version of, passed down from grandmothers who knew that crispy breaded beef makes everything better. Serve it with a squeeze of lemon and a sprinkle of fresh parsley, and you’ve got a little taste of Buenos Aires right in your kitchen!
Ingredients for 4-6 Servings
Total Time
Method
- Prep the beef: Cut each sirloin in half to equal 4 filets. Cover each beef sirloin filet with plastic wrap and pound until thin and even.
- Make the egg mixture: Whisk together 6 whole eggs, / 4 cup heavy cream, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a large bowl until combined.
- Set up your breading station: Set up three bowls: one with 3 cups seasoned breading flour, one with the egg mixture, and one with 2 cups golden toasted bread crumbs.
- Bread the beef: Coat beef in flour, dip in egg mixture, then press into bread crumbs — cover every inch!
- Cook and serve: Cook in a hot oiled pan until golden and crispy on both sides. Top with 1/2 cups fresh parsley, chopped and serve!
