Milanesa steaks are another alternative to this famous, classic Argentine food. Who could resist? This version, made with eye of round steak, is usually found on menus as a type of gourmet milanesa. And today you can have one more alternative to your daily food recipe book.
The type of meat cut used in this opportunity is eye of round, although there are alternatives. You can make bottom round, top round , knuckle or eye of round milanesas. What varies between them is the size, the amount of fat and the price. Eye of round is a cut of meat that is characterized by being a lean meat, round and smaller than the rest.
To take into account and have an idea about what meat to buy, I tell you the general characteristics about these cuts of meat. For example, the Knuckle (sirloin tip) is a very juicy meat but it falls apart easily since it is made up of two muscles; The top round gets bigger milanesas and is slightly leaner than the previous one; The round bottom is a more fibrous and whole meat; The eye of round is the leanest of all these cuts of meat, round and whole.
The type of meat is very important, the success of good milanesas is largely due to it. Therefore, try to use good meat, which does not have fat and if it does, remove it as well as the nerves that can be observed in it. There is nothing uglier than eating a milanesa with those characteristics. But if you have a more or less good meat, I will tell you some tips about its preparation and how to obtain more tender and tasty milanesas.
A very simple and versatile meal that can be accompanied by countless side dishes. Being able to make this recipe the favorite of your personal menu.
Let’s talk a little about the preparation:
The preparation of these wonderful and exquisite milanesa steak recipe is very simple to do. If we talk about secrets, it could be said that the times of the marinade is one of them. Because it not only serves to make the breadcrumbs stick to the meat, but it also fulfills the function of tenderizing the meat and thus achieve much softer milanesas. Also, the meat absorbs all the flavor of the marinade ingredients. Ideally, leave them to marinate overnight in the refrigerator.
Another thing to keep in mind and get more tender milanesas, is to hit the meat with the famous meat tenderizer hammer or with the back of the knife. These hits should not break the meat, only tenderize it. Doing this helps to achieve uniform meats, when the butcher cuts the steaks disproportionately and they are too thick and thin at the same time. Thus, a more uniform cooking is achieved and a little larger milanesas as well.
At the time of breading the milanesas you can opt for the classic breadcrumbs.Those with celiac disease can use gluten-free breadcrumbs, such as rice breadcrums or any other available at the Gluten-Free grocery store. If you want to get a little out of the traditional milanesa, you can choose to add from seeds to oats and make them with a different and more nutritious touch.
Cooking can be done by frying or baking them. Remember to take into account the correct use of breadcrumbs for this, since some brands are exclusively for baking and others for frying and you can use the most appropriate depending on the way in which you are going to cook these milanesas.
For personal reasons, I like to make them in the oven because that way they seem healthier to me by not carrying so much oil. To take into account and as a tip I advise you to heat the baking tray, then add the oil and carefully put the milanesas. This will prevent the milanesas from sticking in the baking tray. You can also use vegetable spray.
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- Beff eye of round steak 8
- Eggs 3
- Fresh parsley
- Garlic 2
- Sweet paprika
- Bread crumbs c/n
- Place the eggs in a bowl. Beat the eggs
- Add garlic and chopped parsley.
- Season to taste with salt, pepper or some other preferred seasoning. Mix.
- Pound the meat with the meat tenderizer hammer or the back of the knife.
- Salt the round beef steaks and place in the egg mixture. Stir.
- Cover and put in the fridge for at least an hour
- In a container place the breadcrumbs.
- Cover the milanesas with the breadcrumbs on both sides pressing well with your hands.
- Bake at medium high heat in a previously oiled tray for 15-20 minutes or until golden brown.
- Mix breadcrumbs with the leftover egg mixture and make small meatballs.