Lunch · 30 min · argentinian

Milanesa de Carne

An Argentinian lunch built around beef round steaks and breadcrumbs — on the table in 30 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef round steaks
• 2 cups Breadcrumbs
• 3 Eggs
• 2 cloves Garlic
• 1/4 cup Parsley
• 1 cup Vegetable oil
• 1 Lemon

Steps

1. Pound the steaks to an even 1/4 inch between plastic wrap — even thickness is the whole secret to a milanesa that cooks through without burning.
2. Season the beaten eggs with minced garlic, chopped parsley, and plenty of salt; this flavored egg wash is non-negotiable.
3. Dredge each steak in egg, then press firmly into breadcrumbs; rest 10 minutes so the coating bonds.
4. Shallow-fry in hot oil 3 minutes per side until deep golden and crisp; do not crowd the pan.
5. Drain on a rack, shower with salt, and serve with lemon wedges for squeezing over the top.

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