Breaded Steak In the Oven (Milanesa)
Breadead steak or “milanesa” is one of Argentina’s most popular dishes. Found throughout Latin America, Spain, Italy, Germany, and other countries, breaded steak is common in many cultures. Although it is usually fried, my breaded steak recipe in the oven give you a lot of flavor with a lot less of the fat and calories.
Argentinian Milanesa
As previously stated, “milanesa” is one of Argentina’s most popular dishes. Although Argentina is known for its steak dinners of New York Strip or Ribeyes, milanesa is actually the most common type of beef eaten in Argentina. Although many types of meat can be used, most Argentinian chefs say that sirloin tip is the best cut of steak to use for a breaded steak recipe. This cut of meat is often sold as “sandwich steak” in the United States. Other commonly used cuts of meat include round steak and thinly-sliced eye of round steak.
The simplest way to make breaded steak is to first coat pieces of meat in flour, then dunk them in beaten egg, and cover them in bread crumbs, then fry them. Although this is great, marinating the beef in beaten eggs with spices such as garlic and parsley for a few hours to overnight is a great way to infuse milanesas with extra flavor.
Baking breaded steak in the oven instead of frying is a good way to make a usually oily dish lighter and healthier. Even though it is hard to compete with fried food, marinating the milanesas in beaten eggs and spices infuses the meat with a ton of flavor, helping to make up for the decrease in fat in the oven baked version.
Although breaded steak can definitely be served plain, I like to squeeze a bit of lemon juice on my milanesa. Other common condiments for Argentinian milanesas are mayonnaise and Savora mustard. However, with the herb marinade, my breaded steaks already have a ton of flavor.
Toppings can be added to a breaded steak as well. In Argentina, certain combinations of toppings are given names:
milanesa a callabo: with fried eggs
milanesa a fugazza: with onions and cheese
milanesa a la napolitana: with ham, tomato sauce, and cheese
If you are looking for an easy and delicious recipe, be sure to try my breaded steak in the oven recipe: it will become your new household staple.
Breaded Steak In the Oven Recipe
Ingredients
- thinly-sliced steak (I used sirloin tip, commonly sold as “sandwich steak”
- eggs
- garlic
- onion
- dried parsley
- dried oregano
- salt
- pepper
- all-purpose flour
- dried breadcrumbs
- vegetable oil (I used sunflower)
Instructions
- Beat eggs and add chopped onion, garlic, and spices (but NOT the salt)
- Dredge the meat in flour, then put into beaten egg and spice mixture
- Marinate for at least one hour, but best 8 hours to overnight
- Put breadcrumbs into a large, shallow dish
- Salt salt to breadcrumbs
- Remove meat from beaten eggs and shake off excess egg
- Coat meat with breadcrumbs
- Put breaded steaks (milanesas) in refrigerator for at least 30 minutes so that the breadcrumbs adhere better
- Preheat oven to 425 F
- Coat a pan with vegetable oil, and add breaded steak
- Cook for 5-7 minutes per side
- Serve with lemon juice, mayonnaise, Savora mustard, etc.
Argentinian Milanesa Video Recipe:
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