Argentinian Milanesa recipe


Milanesa is a thin steak, bread crumbed and pan fried with layers of tomato sauce, ham and cheese on top. Perfect comfort food recipe

Course Main Course
Cuisine Argentinian
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 40 minutes
Servings 4
Author Adore Foods


  • 4 veal cutlets about 1/4-inch thick, ideally from a round roast or eye of round
  • 2 large eggs
  • 1/2 cup finely chopped parsley
  • 3 tablespoons milk
  • 2 garlic cloves finely chopped
  • 2 cups dry breadcrumbs
  • tomato sauce
  • 4 slices ham
  • 4 slices mozzarella cheese
  • dried oregano
  • salt and freshly ground black pepper
  • vegetable oil for frying


  1. Prepare the veal cultists by removing any fat. Pound the veal steaks to just under 1/4 inch using a kitchen mallet

  2. In medium bowl, whisk together the eggs, parsley, milk and garlic. Season with salt and pepper. Add steaks to beaten eggs mixture and cover with foil.

  3. Leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better. Remove the steaks from the fridge and coat each steak on both sides with bread crumbs and set aside.

  4. Add vegetable oil to a skillet over medium high heat. When the oil is really hot, add the crumbed steaks and cook for about 15 minutes, turning them half way, until the they are golden brown and crunchy.

  5. Remove Milanesa steaks from skillet and place them on a large plate lined with paper towels. 

  6. Preheat oven to 350F. Lightly spray a baking tray with olive oil and add fired Milanese steaks to it. Spread on each steak, a layer of tomato sauce add a piece of ham and a piece of cheese, sprinkle with oregano and bake for 5 minutes until the cheese has melted.

  7. Serve with fried potatoes