“Milanesa” refers to a cut of meat that’s pounded very thin, breaded, and fried—in other words, it’s grade-A comfort food. Here, we went with one of the more popular proteins for this traditional dish to make crispy beef milanesa, and topped it off with a simple summer salsa for a pop of color and vibrancy. Pro-tip: Don’t hold back when pounding the beef prior to cooking, as this breaks down muscle fibers and tenderizes your steak. 

Recipe by MyRecipes May 2017


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins
Serves 4 (serving size: 1 beef slice, 1 cup relish)


Ingredient Checklist


Instructions Checklist
  • Prepare the Summer Relish: Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Remove from heat, and cool 10 minutes.

  • Cut corn kernels from cobs; discard cobs. Toss together corn kernels, tomatoes, onion, cilantro, avocado, and jalapeño in a medium bowl.

  • Whisk together vinegar, lime zest, lime juice, garlic, salt, pepper, and remaining 2 tablespoons oil. Drizzle over corn mixture, and toss to coat. Set aside.

  • Prepare the Beef Milanesa: Place beef slices on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.

  • Combine flour, chopped cilantro, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge beef in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.

  • Heat oil in a large, nonstick skillet over medium-high. Add coated beef slices in a single layer. Cook until deep golden brown, about 3 minutes per side. Serve Beef Milanesa with Summer Relish, lime wedges, and cilantro leaves.