Comment préparer

Place each beef steak between sheets of parchment and pound to an even thickness of about 5 mm. Season both sides with 1 teaspoon of the salt and the pepper.

In a shallow bowl, whisk the eggs with the garlic, parsley, half of the oregano, and the remaining salt. Add the beef, turn to coat, and marinate for 10 minutes while preparing the crumbs.

Spread the breadcrumbs in a wide dish. Lift each steak from the egg mixture, letting excess drip off, then press firmly into the crumbs on both sides. Set the coated cutlets on a rack and rest for 10 minutes.

For the sauce, heat the olive oil in a small saucepan over medium heat. Add half of the remaining oregano and the crushed tomatoes, bring to a gentle bubble, then simmer uncovered for 12 to 15 minutes until slightly thickened. Taste and adjust the seasoning.

Heat the vegetable oil in a large skillet over medium-high heat. It should shimmer and a breadcrumb should sizzle immediately. Fry the cutlets in batches for 2 to 3 minutes per side, adding a little oil if needed, until deeply golden and the beef reaches at least 63°C for medium doneness or 71°C for well done.

Milanesa frying until its breadcrumb crust is deep golden

Image générée par IA

Transfer the fried cutlets to a rack or paper towels and rest for 2 minutes. Serve immediately with the warm tomato sauce and lemon wedges.

Crisp Argentinian milanesa served with tomato sauce and lemon

Image générée par IA

Pourquoi cette recette fonctionne

Thin beef cooks quickly while the seasoned egg and breadcrumb coating creates a crisp, savory shell. A short simmer gives the tomato sauce concentrated flavor without making the crust soggy.

Conservation et réchauffage

Comment la conserver

Refrigerate cooled milanesas and sauce separately in airtight containers for up to 3 days.

Comment la réchauffer

Reheat the milanesas on a wire rack over a baking sheet at 200°C for 8 to 12 minutes, turning once, until hot and crisp. Warm the sauce gently in a saucepan.