This milanesa with fries recipe is inspired by our travels to South America, specifically Argentina. When we were visiting Patagonia, we arrived at our hotel to find an absolutely incredible view of the mountains, paired with milanesa, fries and a cold beer. It was such a core memory that I wanted to recreate the dish for my birthday this year. I can’t think of a better way to celebrate another trip around the sun than this simple, classic and savory meal.
Why You’ll Love Milanesa with Fries
Milanesa de res is a Latin American version of an Italian dish called “cotoletta alla milanese,” where slices of beef or chicken are pounded thin, breaded and fried. Our version is basically like South American chicken-fried steak! Believe it or not, Argentina has one of the largest Italian populations outside of Italy, which accounts for the origins and freakin’ delicious evolution of this dish. Typically, milanesa de res is served with fries or boiled potatoes, rice and beans. French fries hit the spot here!
Want more fried meats? Check out Smoke Fried Bologna Sandwich, Double Fried Chicken Wings and Fried Chicharrones.
Milanesa with Fries Ingredients
- Steak: We’ll use thinly sliced top sirlon for our milanesa. Then, for the coating, we’ll mix together breadcrumbs, chopped parsley, Cowboy Butter Rub, eggs and Dijon mustard.
- Fries: Pick up a bag of your favorite frozen fries and some frying oil to round out our beef milanesa recipe.
Thinly Slicing Steak
Since getting those thin beef slices for our breaded steak can be tricky, here’s an excellent way to make it easier! Place the steak in the freezer for about 20 minutes, then take it out and do your cuts. Leaving it in the freezer for that amount of time will let it firm up for easy slicing, but the steak won’t be in there long enough to freeze.
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How to Make Milanesa with Fries
First, slice your 1 pound of top sirloin thin using the method above. Then, pound the meat (a great cathartic activity!) until the slices are about ⅛” thick.
Next, we want to make our egg mixture for breading. In a wide, large bowl, whip together 2 eggs, 1/4 cup chopped parsley, 2 tablespoons Dijon mustard and 2 tablespoons Cowboy Butter Rub.
Once you’ve made the egg mixture, place your 8 cups of breadcrumbs on a wide plate. Dip the thinly sliced steak in the egg wash, then taking them over to your breading station, place in the breadcrumbs and cover. Repeat this process for all of the steak then place in the fridge for 1 hour to set.
When you’re ready to grill, preheat your fire to medium-high heat (about 350 degrees F). Then, add a cast iron skillet to the grill and pour in about 1 inch of frying oil. Heat that oil until it’s above 300 degrees F. Add the beef slices to the hot oil one at a time to fry until golden brown.
Flip after about 5 minutes, then keep cooking for another 2-3 minutes for crispy perfection. Once they’re done, remove them from the skillet and let them rest. While your beef is resting, we’ll fry up the French fries.
Serve and enjoy!
What to Serve with Milanesa with Fries
This milanesa steak recipe is a full meal in itself! To round it out, you just need a cold beer and a simple green salad or vegetable, like green beans or asparagus.
A wedge of lemon on the side for extra brightness is a good idea too. It sometimes also gets served with a fried egg on the side, one of my favorite comfort foods.
If you can find a mountain view while you’re eating, you’ll get the full Argentine milanesa experience.
Leftovers and Reheating
To store leftover milanesa, wrap it in foil and store in an airtight container in the fridge for 3 days. Since we want to preserve that delicious breaded fried steak texture, reheat in a 350-degree oven or on the grill at medium heat.
More Delicious Recipes
FAQs
Typically, I like to use traditional thin-cut fries in this recipe. But if you like waffle fries or crinkle-cut fries, go for it! And if you’ve got extra time, you can try my grilled fries from this recipe for marinated tri tip.
If you’re looking to make a gluten-free breadcrumb mixture for the milanesa with fries, blend slices of gluten-free bread in the food processor until you get fine crumbs. You could also use a gluten-free flour blend and cornstarch instead! Just know the texture will be a little different.
Sure! For other steak cuts, I’d usually recommend New York strip (though it’s more expensive), thin round steak or flank steaks (which are cheaper) as the best choice. If you want to make chicken milanesa (also known as milanesa de pollo), pound chicken breast to the same thickness and cook the same way.
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Milanesa with Fries
Ingredients
Milanesa:
- 1 lb Top Sirloin sliced thinly
- 8 cups Breadcrumbs
- 1/4 cup Chopped Parsley
- 2 tbsp Cowboy Butter Rub
- 6-8 Large Eggs
- 2 tbsp Dijon mustard
- Frying Oil
Fries:
- Frozen Fries
- Frying Oil
- Fried Eggs
Instructions
- Slice your sirloin thin then pound the meat until about ⅛” thick.
- In a wide bowl, whip together the eggs, chopped parsley, Dijon mustard and Cowboy Butter Rub.
- Place the breadcrumbs on a wide plate. Dip the beef in the egg wash, then lay it over the bread crumbs and cover.
- Repeat for all of your beef then place in the fridge for 1 hour to set.
- Preheat your fire to medium high heat (about 350F).
- Add a skillet with 1” thick of oil to heat up till over 300F.
- Add the beef one slab at a time to fry until golden brown. Flip after about 5 minutes then keep cooking for another 2-3 minutes. Pull off once done and let rest.
- Fry up some french fries while the beef is resting, then serve. Enjoy!
