Steak Milanesas

The secret for this recipe is using Japanese breadcrumbs called Panko. Packaged breadcrumbs or making your own just doesn’t come close. Trust me. I’ve tried it all. I highly recommend preparing these in advance and letting them marinate for several hours or better yet overnight.


  • Thin cuts of bottom round steak
  • Japanese breadcrumbs (Panko)
  • 4-6 large garlic cloves
  • 3-4 eggs
  • Olive oil
  • Lemons (many!)
  • Parsley
  • Crushed red pepper
  • Pepper
  • Salt


  • Place 1 plate and 2 bowls on the counter
  • In the first bowl crack open eggs
  • Add crushed red pepper (optional), pepper, salt, parsley, and garlic (the more the better)
  • Take a fork and mix well
  • Have the steak sit in the egg mix for at least 15-30 minutes to marinate (or better yet overnight)
  • In the second bowl add breadcrumbs
  • Assign only one hand to remove steak from the egg
  • Take each piece of steak and smash each side into the bowl of breadcrumbs to not only stick well but to flatten the steak
  • Pour a thin layer of olive oil in a cooking pan
  • Cook milanesa at about medium heat for about 1-2 minutes each side (or until breadcrumbs are a golden brown color)
  • You can place each piece and wrap in paper towel to soak up any grease
  • Cut lemons in half and squeeze lemon juice on milanesas or serve separately

Enjoyed the read? Follow me on Twitter or subscribe to my feed.