Milanesas Argentinas

Buttock - 0.5 kg (Sliced)

€9,88 EUR

Milanesas Argentinas

Breaded beef cutlets

Size Buttock - 0.5 kg (Sliced) Buttock - 1 kg (Sliced) Beefsteak - 0.5kg (Sliced) Beef Steak - 1 kg (Sliced)

€9,88 EUR €19,76 EUR/kg

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Argentine milanesas are a classic of Argentine cooking: Argentine beef (topside or eye of round) thinly sliced, a good size, just the right thickness and a delicious flavour. They come vacuum-packed, so you can keep them in the fridge for up to 3 weeks and make milanesas whenever you like.

How to cook them: coat in beaten egg and breadcrumbs (double-breading is best) and fry in hot oil until golden and crisp. They're also great baked or 'a la napolitana', with tomato sauce, ham and cheese.

Perfect for: milanesas with mash, a milanesa sandwich, or milanesas a la napolitana for the whole family.

Also known as: breaded beef cutlets.

How to cook this cut

Argentine milanesas: the recipe for perfect breading SarténHornoAir fryer⏱ Menos de 15 min ▾

The milanesa is probably the most eaten dish in Argentina, and the difference between a good one and a bad one is almost entirely in the breading. Here's the recipe as it's made at home.

Ingredients (serves 4)

8 thin slices of beef for schnitzel (topside or silverside)
4 eggs
2 cloves of garlic, finely chopped
A handful of chopped parsley
400 g breadcrumbs
Salt, pepper and oil for frying

The secret is in the egg

Beat the eggs with the garlic, parsley, salt and pepper, and leave the slices of beef sitting in it for at least 30 minutes — ideally overnight in the fridge. That's what gives the Argentine milanesa its flavour and sets it apart from any other breaded escalope.

Keeping the breading on

Let each slice drain properly before it goes into the breadcrumbs: excess egg makes lumps and then peels away.
Press down firmly with the palm of your hand on both sides. Sprinkling isn't enough: you have to drive the crumbs into the meat.
Go through the egg and crumbs a second time if you want a double crust, extra crunchy.
Rest them in the fridge for 15 minutes before cooking. This is the step that does most to keep the breading attached.

Timings by method

Pan: plenty of oil, really hot, 2 to 3 minutes a side until golden. Drain on kitchen paper.
Oven: 200 °C for 15 minutes, turning halfway. Brush them with a little oil so they colour.
Air fryer: 190 °C for 10 to 12 minutes, turning halfway. It's the lightest option and works very well.

Serve them with lemon, with mash, or in a sandwich. And if there are leftovers, a cold milanesa in a sandwich the next day is almost better than freshly made.