Milanesa de res was one of my favorite dishes growing up! Taking inspiration from the Italian milanese, milanesa is thinly sliced beef that is dipped in egg, tossed in seasoned breadcrumbs, and then fried until golden. While this recipe is for beef milanesa, you can easily swap the beef for chicken, pork, even eggplant!
As a child, and even now, I loved the crispy exterior of the fried milanesa. My mom would crush saltine crackers in a Ziplock bag and use that instead of breadcrumbs. The result was a perfectly golden milanesa with a thick and crunchy exterior. The exterior was so yummy, that I'd devour any leftover pieces of breading by mixing them with a side of sweet corn.
Why You'll Love This Milanesa de Res Recipe
Taste - The breading will take the flavor of whatever spices you use! While my mom used lemon pepper seasoning, I prefer to use a mix of salt, pepper, and season-all to season my breadcrumbs.
Texture - This milanesa recipe calls for crushed saltine crackers, instead of traditional breadcrumbs, which helps to make the exterior even crunchier!
Quick & Easy - Prepping and cooking this dish takes less than 30 minutes, making it an ideal option for a weekday dinner.
Versatile - Milanesa can be the star of the show, by serving as the main dish accompanied with sides, such as corn, Mexican rice, beans, or mashed potatoes. It can also be made into a torta de milanesa, by combining the breaded beef cutlet, mayonnaise, cheese, avocado, tomatoes, and refried beans into a bolillo (bread roll).
Recommended Tools for This Recipe
Small Frying Pan - I prefer to use a small frying pan when making milanesa, because it requires less oil than a wider pan.
Whisk - Using a whisk for eggs ensures they've been perfectly beat prior to dipping our milanesa in them.
Bowls - Wide-mouth bowls will ensure you're able to dip your protein in the egg and breadcrumbs mixtures.
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Milanesa Ingredients
Wafer Thin Beef for Milanesa - Sourced from premium cuts, wafer thin beef has a delicate texture and robust flavor. When tenderized, it ensures each bite is tended and optimally crispy.
Cooking Oil - I prefer using vegetable oil or canola oil for frying, as they are more affordable than other cooking oils.
Eggs - Eggs will serve as the binding agent, ensuring the breadcrumbs stick to our milanesa.
Saltine Crackers - Crushed into fine crumbs, saltine crackers will enhance the texture and flavor of milanesa. If you do not have saltines on hand, feel free to use breadcrumbs instead!
Season-All - A versatile seasoning blend, season-all will elevate the taste of the saltine crackers even further.
