Breaded Fried Steak – Milanesa

Argentinean cuisine is a dominant South American cuisine. The food has a strong culinary influence of French, Italian and Spanish cuisines. Italian pizzas, lasagnas and pastas grant great flavors to the dough based Argentine pizzas. Argentinean cuisines have deep roots of Italian influence. It is quite a surprise to see such a close resemblance between the two nationalities, located so far apart. The Argentinean cuisine can be typically characterized by Urban and rural. Argentina has strong regional differences in food and way of life. The central Argentinean region is inclined more towards meat and dairy as this place is the fundamental hub for cattle production and export. Milanesas or breaded meats are the most loved recipe in this region. You can again see the Italy influence as the name Milanesas which has been taken from Italian city Milan. This dish is served with cheese and tomatoes with roasted beef and ham. Fiana is commonly used bread with all meat dishes. Fiana is also served with pizza in Argentina. This combination is a rare pick in any other nationality. Sorrentinos is a local recipe of central Argentina. This is a sumptuous joy. This recipe is inspired by the Italian Ravioles along with mozzarella, ricotta and ham. In Argentina, cornmeals are best served with molten cheese and sauce. This recipe is loved countrywide. Central Argentina is closely related to Spanish flavors as well. In Argentina, fried pastries have been adopted from Spain. Croissants, a common breakfast in Argentina, had been adopted from Germany. Europe and Argentina share so much in common!


  • 500 gm top of the rib or French roast – sliced thinly into about 6 steaks
  • 1 cup bread crumbs
  • 2 tsp oregano
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tspn ground pepper
  • 2 eggs
  • Vegetable oil for frying
  • Salt and pepper to taste


  • Mix the flour, salt, and pepper together in a shallow bowl.
  • Mix the breadcrumbs with the oregano and spread onto a plate.
  • Whisk the eggs lightly.
  • Dredge each steak into the flour, coating both sides.
  • Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
  • Heat 1/2 inch of oil in a large skillet on medium-high heat.
  • Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
  • Serve warm, with chimichurri sauce.

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