19 Delicious Milanesa Recipes Easy to Make

Unleash the flavor of crispy, golden milanesa in your kitchen with our roundup of 19 easy-to-make recipes that promise to turn any meal into a celebration. Whether you’re craving the comfort of a breaded cutlet or looking for a quick dinner solution, these milanesa variations are your ticket to deliciousness. Dive in and discover your next favorite dish!

Classic Beef Milanesa

Nothing embodies the comforting embrace of home-cooked meals quite like the Classic Beef Milanesa, a dish that marries simplicity with sublime flavors. Nestled between a golden, crispy crust and tender beef, this recipe promises a delightful crunch with every bite, making it a perennial favorite.

Ingredients

• Beef cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – 1 tsp
• Vegetable oil – ½ cup

Instructions

1. Place the beef cutlets between two sheets of plastic wrap and pound them to an even ¼-inch thickness using a meat mallet.
2. Season both sides of each cutlet with salt.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each cutlet in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing lightly to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry the breaded cutlets in the hot oil for 2-3 minutes on each side, or until golden brown and crispy.
7. Transfer the cooked Milanesa to a paper towel-lined plate to drain any excess oil.

Amazingly versatile, the Classic Beef Milanesa boasts a satisfying contrast between its crispy exterior and juicy interior. Serve it atop a fresh arugula salad for a light meal, or alongside mashed potatoes for a more indulgent experience.

Chicken Milanesa with Lemon Butter Sauce

Zesty and vibrant, this Chicken Milanesa with Lemon Butter Sauce is a dish that marries the crispiness of breaded chicken with the tangy richness of a buttery lemon sauce, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• Chicken breasts – 2, boneless and skinless
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Butter – 4 tbsp
• Lemon juice – 3 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Vegetable oil – for frying

Instructions

1. Pound the chicken breasts to an even ½-inch thickness between two pieces of plastic wrap for uniform cooking.
2. Season both sides of the chicken with salt and pepper.
3. Dredge each chicken breast in flour, shaking off any excess, then dip into beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat to 350°F. Fry the chicken until golden brown and crispy, about 3-4 minutes per side. Tip: Maintain oil temperature to ensure a crispy exterior without absorbing excess oil.
5. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
6. In a separate saucepan, melt butter over low heat. Stir in lemon juice and cook for 1 minute until the sauce slightly thickens. Tip: Avoid high heat to prevent the butter from browning.
7. Drizzle the lemon butter sauce over the crispy chicken just before serving. Tip: Serve immediately to maintain the chicken’s crispiness.

Succulent and crispy, the Chicken Milanesa is perfectly complemented by the velvety lemon butter sauce, offering a delightful contrast in textures. For an extra touch of elegance, garnish with fresh parsley and serve alongside a light arugula salad.

Pork Milanesa with Apple Slaw

Gracefully balancing the richness of tender pork with the crisp freshness of apple slaw, this dish is a testament to the beauty of contrasting textures and flavors. Perfect for a summer evening, it promises a delightful culinary experience that’s both sophisticated and satisfying.

Ingredients

• Pork cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Vegetable oil – ½ cup
• Green apples – 2
• Red cabbage – 1 cup, shredded
• Mayonnaise – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Pound the pork cutlets to ¼-inch thickness between two sheets of plastic wrap for even cooking.
2. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and coat with breadcrumbs.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Fry the breaded cutlets for 3 minutes per side until golden brown and crispy. Drain on paper towels.
5. For the slaw, thinly slice green apples and toss with shredded red cabbage.
6. Whisk together mayonnaise, lemon juice, and salt, then drizzle over the apple and cabbage mixture, tossing to coat.
7. Serve the crispy pork milanesa topped with the refreshing apple slaw.

Marvel at the crisp exterior giving way to juicy pork, perfectly complemented by the slaw’s tangy crunch. For an extra touch of elegance, garnish with fresh thyme leaves or serve alongside a chilled glass of Riesling.

Eggplant Milanesa for Vegetarians

Savory and satisfying, Eggplant Milanesa offers a vegetarian twist on the classic breaded cutlet, featuring thinly sliced eggplant coated in crispy golden breadcrumbs. This dish is a testament to how simple ingredients can transform into something extraordinary with the right technique.

Ingredients

• Eggplant – 1 large
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – 1 tsp
• Olive oil – for frying

Instructions

1. Slice the eggplant into ½-inch thick rounds. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt.
3. Dredge each eggplant slice in flour, shaking off excess. Dip into beaten eggs, then coat evenly with breadcrumbs. Tip: For extra crispiness, press the breadcrumbs gently onto the eggplant.
4. Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F). Fry the breaded eggplant in batches until golden brown, about 3 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain excess oil. Tip: Keep cooked slices warm in a 200°F oven while frying the remaining batches.

Light and crispy on the outside with a tender, melt-in-your-mouth center, Eggplant Milanesa pairs beautifully with a squeeze of lemon or atop a bed of fresh arugula for a refreshing contrast.

Spicy Milanesa with Chipotle Mayo

Masterfully combining the crispiness of traditional Milanesa with a fiery kick, this Spicy Milanesa with Chipotle Mayo is a bold twist on a classic that promises to tantalize your taste buds.

Ingredients

• Chicken breast – 2, boneless and skinless
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Chipotle peppers in adobo sauce – 2 tbsp
• Mayonnaise – ½ cup
• Vegetable oil – for frying
• Salt – ½ tsp

Instructions

1. Pound the chicken breasts to an even ½-inch thickness between two pieces of plastic wrap for uniform cooking.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt.
3. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, ensuring a crispy exterior without burning.
5. Fry the breaded chicken for 3-4 minutes per side until golden brown and cooked through, adjusting heat as necessary to maintain temperature.
6. For the chipotle mayo, blend mayonnaise with chipotle peppers until smooth, adding a teaspoon of adobo sauce for extra heat if desired.
7. Let the Milanesa rest on a wire rack for 2 minutes before slicing to retain crispiness.

Unveil a dish where the crunch of the golden crust gives way to juicy chicken, perfectly complemented by the smoky, spicy mayo. Serve atop a crisp salad or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Milanesa Napolitana with Ham and Cheese

Kickstarting our culinary journey, the Milanesa Napolitana with Ham and Cheese is a sumptuous dish that marries the crispiness of breaded steak with the rich flavors of melted cheese and savory ham, all topped with a tangy tomato sauce. This Argentine-inspired delight is perfect for those seeking to elevate their dinner table with minimal fuss and maximum flavor.

Ingredients

• Beef cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Tomato sauce – 1 cup
• Ham slices – 4
• Mozzarella cheese slices – 4
• Vegetable oil – for frying

Instructions

1. Preheat your oven to 350°F to keep the cooked Milanesas warm.
2. Season the beef cutlets lightly with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off any excess for a light coating.
4. Dip the floured cutlets into beaten eggs, ensuring full coverage.
5. Coat the egg-dipped cutlets in breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
7. Fry the breaded cutlets for 3 minutes per side, or until golden brown and crispy.
8. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
9. Top each cutlet with 1/4 cup of tomato sauce, a slice of ham, and a slice of mozzarella cheese.
10. Place the topped cutlets on a baking sheet and bake for 5 minutes, or until the cheese is melted and bubbly.

Delight in the Milanesa Napolitana’s crispy exterior giving way to tender beef, harmoniously blended with the creamy mozzarella and the slight saltiness of the ham. Serve it alongside a crisp green salad or over a bed of fluffy mashed potatoes for a comforting meal that’s sure to impress.

Fish Milanesa with Tartar Sauce

Lusciously golden and impeccably crisp, Fish Milanesa with Tartar Sauce is a dish that marries the simplicity of breaded fish with the creamy tang of homemade tartar sauce, offering a delightful contrast in textures and flavors.

Ingredients

• White fish fillets – 4 (6 oz each)
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Vegetable oil – for frying
• Mayonnaise – ½ cup
• Pickles – 2 tbsp, finely chopped
• Lemon juice – 1 tbsp

Instructions

1. Pat the fish fillets dry with paper towels to ensure the breading adheres well.
2. Dredge each fillet in flour, shaking off any excess for a light, even coating.
3. Beat the eggs in a shallow dish, then dip the floured fillets into the eggs, allowing any excess to drip off.
4. Coat the fillets in breadcrumbs, pressing gently to adhere, for that perfect crunch.
5. Heat vegetable oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
6. Fry the fillets for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
7. Transfer the fried fillets to a wire rack set over a baking sheet to keep them crisp, not soggy.
8. In a small bowl, mix mayonnaise, chopped pickles, and lemon juice to create the tartar sauce.
9. Serve the Fish Milanesa immediately with the tartar sauce on the side for dipping.

With its crispy exterior giving way to tender, flaky fish inside, this dish is a textural masterpiece. The tartar sauce adds a bright, creamy element that elevates the simple flavors. Consider serving atop a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Sweet Potato Milanesa with Avocado Cream

Delightfully crisp and tender, this Sweet Potato Milanesa with Avocado Cream transforms humble ingredients into a dish that’s both nourishing and indulgent. Perfect for a weeknight dinner or a stylish brunch, it’s a testament to the beauty of simple, well-executed flavors.

Ingredients

• Sweet potatoes – 2 large, peeled and sliced into ½-inch rounds
• Eggs – 2, beaten
• Breadcrumbs – 1 cup
• Avocado – 1, ripe
• Lime – 1, juiced
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Dip each sweet potato round into the beaten eggs, ensuring it’s fully coated.
3. Coat the egg-dipped sweet potato in breadcrumbs, pressing gently to adhere. Tip: For extra crispiness, double dip in egg and breadcrumbs.
4. Arrange the coated sweet potatoes on the prepared baking sheet and drizzle with olive oil.
5. Bake for 20 minutes, then flip each round and bake for another 15 minutes until golden and crispy. Tip: Keep an eye on them after flipping to prevent burning.
6. While the sweet potatoes bake, mash the avocado with lime juice and salt until smooth. Tip: For a creamier texture, add a tablespoon of water if needed.
7. Serve the crispy sweet potato milanesa hot, topped with the avocado cream.

Not only does the avocado cream add a velvety contrast to the crisp milanesa, but its freshness also balances the sweetness of the potatoes beautifully. Try layering them in a sandwich or serving alongside a peppery arugula salad for an extra dimension of flavor.

Milanesa Sandwich with Fresh Greens

Kickstarting your culinary journey with a dish that marries simplicity with sophistication, the Milanesa Sandwich with Fresh Greens offers a delightful crunch and a burst of freshness in every bite. Perfect for a leisurely lunch or a hearty dinner, this sandwich elevates the humble breaded cutlet to new heights with its vibrant layers and textures.

Ingredients

• Beef cutlets – 2
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 2 tbsp
• Ciabatta bread – 2 rolls
• Lettuce – 4 leaves
• Tomato – 4 slices

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp of olive oil.
2. Season the beef cutlets with salt and pepper on both sides.
3. Beat the eggs in a shallow dish and place the breadcrumbs in another.
4. Dip each cutlet into the beaten eggs, then coat evenly with breadcrumbs.
5. Fry the breaded cutlets in the skillet for 3-4 minutes on each side, or until golden brown and crispy. Tip: Ensure the oil is hot before adding the cutlets to prevent them from absorbing too much oil.
6. Slice the ciabatta rolls in half and lightly toast them in the skillet for 1-2 minutes.
7. Assemble the sandwich by placing a lettuce leaf and two tomato slices on the bottom half of each roll, followed by a fried cutlet. Tip: Layering the greens first prevents the bread from getting soggy.
8. Drizzle the remaining olive oil over the cutlets before closing the sandwich. Tip: A light drizzle of olive oil enhances the flavors without overpowering the fresh greens.

Lusciously crispy on the outside and tender within, the Milanesa Sandwich with Fresh Greens is a testament to the beauty of simple ingredients coming together harmoniously. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s as satisfying as it is elegant.

Gluten-Free Milanesa with Almond Flour

Zesty and satisfying, this Gluten-Free Milanesa with Almond Flour redefines comfort food with its crisp exterior and tender interior, offering a delightful twist on the classic dish that’s both indulgent and mindful.

Ingredients

• Almond flour – 1 cup
• Eggs – 2
• Chicken breasts – 2, thinly sliced
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp of olive oil, ensuring the pan is evenly coated to prevent sticking.
2. In a shallow bowl, whisk the eggs with salt until fully combined, creating a smooth mixture for coating the chicken.
3. Place the almond flour in a separate shallow bowl, ready for dredging the chicken to achieve that perfect, crispy crust.
4. Dip each chicken breast slice first into the egg mixture, allowing excess to drip off, then coat thoroughly with almond flour, pressing gently to adhere.
5. Carefully place the coated chicken slices into the preheated skillet, cooking for 3-4 minutes on each side or until golden brown and crispy.
6. Transfer the cooked Milanesa to a plate lined with paper towels to absorb any excess oil, ensuring they remain crisp.

Juxtaposing textures and flavors, this Milanesa boasts a golden, crunchy almond flour crust that gives way to juicy, flavorful chicken. Serve it atop a fresh arugula salad for a light yet satisfying meal, or alongside roasted vegetables for a hearty dinner option.

Milanesa de Soja for Vegans

Yearning for a plant-based twist on a classic comfort dish? Our Milanesa de Soja offers a crispy, golden exterior with a tender, flavorful center, proving that vegan cuisine can be both indulgent and satisfying.

Ingredients

• Soy cutlets – 4
• Breadcrumbs – 1 cup
• Flour – ½ cup
• Plant-based milk – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Oil – for frying

Instructions

1. Prepare three shallow dishes: one with flour, one with plant-based milk mixed with garlic powder and salt, and one with breadcrumbs.
2. Dip each soy cutlet into the flour, shaking off excess, then into the plant-based milk mixture, and finally coat thoroughly with breadcrumbs. Tip: For extra crispiness, press the breadcrumbs gently onto the cutlets.
3. Heat oil in a large skillet over medium heat until it reaches 350°F. Tip: Test the oil by dropping a breadcrumb in; if it sizzles immediately, it’s ready.
4. Fry the breaded cutlets for 3-4 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.

Zesty and satisfying, these Milanesa de Soja cutlets boast a delightful crunch with every bite. Serve them atop a fresh salad for a light meal or alongside mashed potatoes for a hearty vegan feast.

Cheesy Milanesa Stuffed with Mozzarella

Revered for its crispy exterior and gooey, molten center, Cheesy Milanesa Stuffed with Mozzarella is a dish that promises to delight the senses and elevate any meal to a gourmet experience.

Ingredients

• Beef cutlets – 4
• Mozzarella cheese – 8 slices
• Eggs – 2
• Breadcrumbs – 1 cup
• Flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – for frying

Instructions

1. Place each beef cutlet between two pieces of plastic wrap and pound to ¼-inch thickness using a meat mallet. Tip: Even thickness ensures uniform cooking.
2. Season both sides of each cutlet with salt and black pepper.
3. Place 2 slices of mozzarella cheese in the center of each cutlet, then fold the edges over the cheese, sealing tightly to prevent leakage during frying.
4. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
5. Dredge each stuffed cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
6. Heat vegetable oil in a large skillet over medium heat to 350°F. Tip: Use a thermometer to ensure the oil is at the right temperature for golden, not burnt, results.
7. Fry the cutlets in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
8. Serve immediately to enjoy the cheese at its most molten. The contrast between the crispy breadcrumb coating and the tender, cheesy interior is irresistible. Pair with a light salad or roasted vegetables for a balanced meal.

Melted mozzarella oozes with each bite, while the golden crust offers a satisfying crunch. For an extra touch of elegance, garnish with fresh basil leaves or a drizzle of balsamic glaze before serving.

Herb-Crusted Milanesa with Rosemary and Thyme

Whisking together the rustic charm of traditional Milanesa with the aromatic allure of fresh herbs, this dish elevates a simple cutlet to a symphony of flavors. Perfectly golden and crisp on the outside, tender and juicy within, it’s a testament to the magic of minimal ingredients wielded with precision.

Ingredients

• Beef cutlets – 4
• Breadcrumbs – 1 cup
• Fresh rosemary – 2 tbsp, finely chopped
• Fresh thyme – 2 tbsp, finely chopped
• Eggs – 2
• Flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – ¼ cup

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix breadcrumbs, rosemary, thyme, salt, and black pepper.
3. Beat the eggs in another shallow dish and place the flour in a third.
4. Dredge each cutlet in flour, shaking off excess, then dip in eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
6. Fry the cutlets for 2-3 minutes per side until golden brown, then transfer to the prepared baking sheet.
7. Bake for 10 minutes to ensure the cutlets are cooked through without drying out.
8. Let rest for 5 minutes before serving to allow the juices to redistribute.

Crunchy herb crust gives way to succulent beef, making each bite a delightful contrast of textures. Serve atop a crisp arugula salad or alongside roasted potatoes for a meal that’s as visually appealing as it is delicious.

Milanesa with Mushroom Gravy

Yearning for a dish that combines the crispiness of breaded cutlets with the earthy richness of mushrooms? This Milanesa with Mushroom Gravy is a sublime choice, offering a perfect balance of textures and flavors that elevate the humble cutlet to gourmet status.

Ingredients

• Beef cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – ½ cup
• Mushrooms – 8 oz, sliced
• Butter – 2 tbsp
• Beef broth – 1 cup
• Heavy cream – ½ cup

Instructions

1. Pound the beef cutlets to ¼ inch thickness between two pieces of plastic wrap for even cooking.
2. Season the cutlets with salt and black pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and coat with breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
5. Fry the cutlets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
6. In the same skillet, melt butter over medium heat and sauté mushrooms until golden, about 5 minutes.
7. Pour in beef broth and bring to a simmer, scraping up any browned bits for extra flavor.
8. Stir in heavy cream and simmer for 3 minutes until the gravy thickens slightly.
9. Serve the Milanesa topped with mushroom gravy.

Delight in the contrast of the crispy, golden cutlets against the creamy, umami-packed mushroom gravy. For an extra touch of elegance, garnish with fresh thyme or serve alongside a crisp green salad.

Crispy Milanesa Tacos with Salsa Verde

Vibrant and utterly satisfying, these Crispy Milanesa Tacos with Salsa Verde marry the crunch of perfectly breaded steak with the tangy freshness of homemade salsa verde, creating a symphony of textures and flavors that dance on the palate.

Ingredients

• Flank steak – 1 lb
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – 1 tsp
• Vegetable oil – ½ cup
• Corn tortillas – 8
• Tomatillos – 1 lb
• Garlic cloves – 2
• Jalapeño – 1
• Cilantro – ¼ cup

Instructions

1. Pound the flank steak to ¼-inch thickness between two sheets of plastic wrap using a meat mallet.
2. Whisk the eggs in a shallow dish. Combine breadcrumbs and salt in another dish.
3. Dip each steak piece into the eggs, then coat evenly with the breadcrumb mixture.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry the breaded steaks for 3 minutes per side, or until golden brown and crispy. Drain on paper towels.
6. Boil tomatillos, garlic, and jalapeño in a pot of water for 10 minutes, or until softened.
7. Blend the boiled ingredients with cilantro until smooth to make the salsa verde.
8. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
9. Slice the fried steak into strips and assemble the tacos with the steak and salsa verde.

How the crispy exterior of the milanesa contrasts beautifully with the soft tortillas, while the salsa verde adds a bright, herbaceous note. Serve these tacos with a side of pickled onions for an extra layer of flavor and color.

Milanesa al Horno with Roasted Vegetables

Brimming with rustic charm and a touch of sophistication, this Milanesa al Horno with Roasted Vegetables transforms simple ingredients into a dish that’s both hearty and refined. Perfect for a weeknight dinner that feels anything but ordinary, it pairs crispy, oven-baked breaded cutlets with a medley of caramelized vegetables for a meal that’s as visually appealing as it is delicious.

Ingredients

• Chicken breast – 2, boneless and skinless
• Breadcrumbs – 1 cup
• Eggs – 2
• Flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Zucchini – 1, sliced
• Red bell pepper – 1, sliced
• Yellow onion – 1, sliced

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even ½-inch thickness for uniform cooking.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
5. Place the breaded chicken on the prepared baking sheet and drizzle with 1 tbsp olive oil.
6. Toss the zucchini, bell pepper, and onion with the remaining 1 tbsp olive oil, salt, and pepper, then spread around the chicken on the baking sheet.
7. Bake for 20 minutes, then flip the chicken and stir the vegetables. Bake for another 15-20 minutes until the chicken is golden and the vegetables are tender.
8. Let the chicken rest for 5 minutes before slicing to retain its juices.

This dish offers a delightful contrast between the crispy, golden exterior of the Milanesa and the tender, flavorful vegetables. For an extra touch of elegance, serve with a wedge of lemon to brighten the flavors, or atop a bed of arugula for a peppery bite.

Milanesa with a Twist of Orange Zest

Lusciously crisp and tender, this Milanesa with a Twist of Orange Zest redefines the classic with a bright, citrusy note that elevates it to new heights. Perfect for a summer evening, the dish combines the comforting crunch of breaded cutlets with the unexpected freshness of orange, creating a symphony of flavors that dance on the palate.

Ingredients

• Chicken breast – 2, boneless and skinless
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Orange zest – 1 tbsp
• Salt – ½ tsp
• Vegetable oil – for frying

Instructions

1. Preheat the oven to 200°F to keep the cooked Milanesa warm.
2. Place each chicken breast between two pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet.
3. Set up three shallow dishes: one with flour, one with beaten eggs mixed with orange zest, and one with breadcrumbs.
4. Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
5. Heat ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry the chicken in batches, about 3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain, then keep warm in the oven.
7. Tip: For an even crispier crust, let the breaded chicken rest for 10 minutes before frying.
8. Tip: Maintain oil temperature by adjusting the heat as needed to ensure a perfectly crispy exterior without burning.
9. Tip: Use a thermometer to check the oil’s temperature for consistent results.

Best enjoyed immediately, the Milanesa boasts a golden, crunchy exterior giving way to juicy, flavorful meat, with the orange zest adding a refreshing twist. Serve atop a vibrant arugula salad or with a side of roasted sweet potatoes for a complete meal that’s as visually appealing as it is delicious.

Garlic Parmesan Milanesa with Spaghetti

Just imagine the crisp, golden exterior of a Garlic Parmesan Milanesa giving way to tender, juicy meat, all atop a bed of perfectly al dente spaghetti. This dish marries the comforting familiarity of Italian-American cuisine with the bold flavors of garlic and Parmesan, creating a meal that’s both sophisticated and satisfying.

Ingredients

• Chicken breast – 2, pounded thin
• Flour – 1 cup
• Eggs – 2, beaten
• Breadcrumbs – 1 cup
• Parmesan cheese – ½ cup, grated
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Spaghetti – 8 oz
• Olive oil – ¼ cup

Instructions

1. Preheat your oven to 375°F to keep the Milanesa warm after frying.
2. Season the pounded chicken breasts with salt and garlic powder on both sides.
3. Dredge each chicken breast in flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, ensuring full coverage.
5. Combine breadcrumbs and grated Parmesan in a shallow dish. Coat the chicken in this mixture, pressing gently to adhere.
6. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
7. Fry the chicken for 3-4 minutes per side, or until golden brown and crispy. Transfer to the oven to keep warm.
8. Meanwhile, cook spaghetti in boiling salted water for 8-10 minutes, until al dente. Drain and set aside.
9. Serve the crispy Garlic Parmesan Milanesa over the spaghetti, garnishing with extra Parmesan if desired.

Perfectly crispy on the outside and tender within, the Garlic Parmesan Milanesa offers a delightful contrast to the soft, twirlable spaghetti. For an extra touch of elegance, drizzle with a bit of truffle oil or serve with a side of roasted cherry tomatoes.

Milanesa Burger with Caramelized Onions

Gracefully bridging the gap between classic comfort and gourmet innovation, this Milanesa Burger with Caramelized Onions transforms simple ingredients into a symphony of flavors. Golden, crispy breaded steak meets the sweet, deep richness of slowly cooked onions, all nestled within a soft bun for a handheld masterpiece.

Ingredients

• Beef steak – 1 lb
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Onions – 2 large
• Butter – 2 tbsp
• Burger buns – 4

Instructions

1. Pound the beef steak to ½ inch thickness using a meat mallet.
2. Beat the eggs in a shallow dish, then mix breadcrumbs, salt, and black pepper in another.
3. Dip each steak into the beaten eggs, then coat evenly with the breadcrumb mixture.
4. Heat a large skillet over medium heat and cook the breaded steaks for 4 minutes per side, or until golden brown and crispy.
5. While the steaks cook, slice the onions thinly and melt butter in a separate pan over low heat.
6. Add the onions to the butter, stirring occasionally, and cook for 20 minutes until deeply caramelized.
7. Toast the burger buns lightly on a dry skillet or grill for 1 minute per side.
8. Assemble the burgers by placing a Milanesa steak on the bottom bun, topping with a generous spoonful of caramelized onions, and covering with the top bun.

Juxtaposing textures and tastes, the Milanesa Burger offers a delightful crunch against the melt-in-your-mouth onions, making it a perfect centerpiece for an upscale picnic or a cozy dinner at home. Serve with a side of crisp, lightly dressed greens to cut through the richness.

Conclusion

Whether you’re craving classic or creative, these 19 milanesa recipes promise easy, delicious meals any night of the week. Dive into the variety, pick your favorites, and don’t forget to leave a comment sharing which one you loved most. Found a recipe you adore? Share this roundup on Pinterest to spread the milanesa magic!