Beef Milanesa | Easy Top Round Steak Recipe

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds extra crunch, while crushed crackers are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor without dairy.

avocado

🥗Healthier: none

💰Cheaper: none

Avocado is a healthy fat source, no direct alternatives.

Start with thin sliced top round steaks, no thicker than a quarter inch.

Pound the steaks with a meat mallet to a uniform one eighth inch thickness, striking the center and working your way out.

Season both sides of the steaks with kosher salt and fresh cracked pepper on a sheet tray.

Sprinkle flour over the steaks to coat the surface.

Set up a breading operation: whisk eggs in a flat casserole dish large enough for one steak to fit in, and add a couple of cloves of minced garlic.

Set up bread crumbs in another casserole dish and season with salt and pepper.

Working one steak at a time, dip it into the egg mixture, then into the bread crumbs, flipping a couple of times and pressing into the steak for a crispy coating.

Place the breaded steaks on a sheet pan with a cooling rack in it.

Heat oil in a high-sided skillet for shallow frying, about a half inch of oil at 360 degrees.

Carefully place the steak in the oil using tongs, making sure not to splash hot oil.

Fry for two to three minutes on each side until a beautiful, golden crispy crust forms.

Use a metal fish spatula to remove the steaks from the oil.

Place the fried steaks on a sheet tray lined with paper towel or brown paper to absorb the extra oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens