Milanesa de Res (Breadcrumbed Beef Steaks) with Tomato and Avocado Salad
Why this recipe works
- Crisp, golden coating: The flour, egg and breadcrumb layers help the crust cling to the beef and fry up evenly.
- Fast cooking: Thin-cut steaks cook in just a few minutes per side, making this a practical weeknight dinner.
- Fresh balance: Lime, tomato and coriander cut through the richness of the fried beef, while avocado adds softness.
Get the most out of this recipe
Texture tips
- Press the crumbs firmly: After dipping in egg, press the breadcrumbs onto each steak so the coating adheres well and fries evenly.
- Let the coating settle: A short rest before frying helps the crumb layer set, reducing the chance of it falling away in the pan.
Common mistakes
- Watch the frying heat: If the oil is too hot, the breadcrumbs will darken before the beef is cooked; too cool, and the crust absorbs oil.
- Avoid overcrowding: Fry in batches if needed so the steaks crisp rather than steam.
- Do not overcook thin steaks: Because the beef is pounded thin, it only needs a few minutes on each side to cook through and stay tender.
Ingredient notes
- Use thin-cut beef: Evenly thin steaks cook quickly and give the best balance of tender meat and crisp coating.
- Breadcrumb choice matters: Standard breadcrumbs give a compact crust, while panko creates a lighter, more jagged crunch.
- Choose firm-ripe avocado: Avocado should be soft enough to eat but firm enough to hold its shape when tossed with the tomato and lime.
Make-ahead tips
- Store beef and salad apart: Keep the fried milanesa separate from the tomato and avocado salad so the coating stays as crisp as possible.
- Reheat for crispness: Reheat the beef on a baking tray at 200°C (390°F) until piping hot and crisp again.
- Serve the salad fresh: The tomato and avocado salad is best assembled close to serving so the avocado stays bright and the texture remains fresh.
Equipment you'll need
Ingredients
Instructions
- Cut the tomato into wedges and dice the avocado. Finely chop the fresh coriander and grate the garlic into a bowl, then squeeze in the lime and toss everything together.
- If the beef steaks are not already very thin, place them between two sheets of baking paper and gently bash to an even thickness. Set up a breading line: plain flour on a plate, egg beaten in a bowl, and breadcrumbs on a second plate.
- Coat each steak in the flour, then dip in the egg, then press into the breadcrumbs so they adhere well. Lay the coated steaks on a plate while you heat the oil.
- Heat the sunflower oil in a frying pan over medium-high heat until shimmering. Fry the steaks for 2–3 minutes per side until deep golden and crisp, adjusting the heat so the crumbs do not burn. Lift out with tongs and rest for 2 minutes.
- Serve the milanesa straight away with the tomato and avocado salad alongside. Spoon any limey juices from the bowl over the salad just before serving.
Recipe notes
Tips
- For the crispest coating, press the breadcrumbs firmly onto the beef and let the breaded steaks sit for 5 minutes before frying.
- Keep the oil at a steady medium-high heat: if it smokes, lower the heat; if the crumbs soak up oil, raise it slightly.
- If serving to young children or anyone who is pregnant, elderly, or immunocompromised, use a pasteurised egg or ensure the coating is well cooked and the beef is cooked through.
Substitutions
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, more herby salad.
- Replace Sunflower oil with Canola oil for frying.
- Replace Breadcrumbs with Panko breadcrumbs for a lighter, crunchier crust.
Storage
- Refrigerate up to 2 days
- Store the fried beef and the salad separately in airtight containers. Reheat the beef on a baking tray in a 200°C (390°F) oven for 8–10 minutes until piping hot and crisp; the salad is best eaten fresh.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Wheat
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