“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. 

Mary-Claire Britton
Recipe by MyRecipes May 2017

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 beef slice, 1 cup relish)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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