Milanesa de Res Recipe (Beef Milanese)

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A good piece of bistec empanizado or milanesa de res (the name varies from countries in South America) is one of the easiest Latin dinner ideas.

This is another old-fashioned Venezuelan recipe that never disappoints. This recipe is pretty much a beef steak version of a milanesa de pollo. The preparation method is just the same. The major difference is that I add some thyme to the crust because it goes particularly well with the beef’s flavor.

In Venezuela, we consider a milanesa de res a thin beef cut that is covered in flour and breadcrumbs and then fried.

Usually, it’s served with french fries, rice or some type of green salad. Because I wanted to keep my lunch healthy in a way, I accompanied my milanesa with some steamed broccoli and integral rice.

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How to fry milanesa de res?

The most important step when cooking bistec empanizado is to make sure that the coat doesn’t fall off when it’s time to fry. It’s kind of tricky to find out the perfect spot for the coating.

The key is the order of the three ingredients that make the crispy coating: flour, egg, and breadcrumbs.

A common mistake is to mix the breadcrumbs with the flour and using that as a single coating. This coating is stuck to the egg and not the meat. Therefore, it’s highly probable that some parts will stick to the pan and fall off the steak.

So my method is the following:

  • First, the flour mixed with the herbs (oregano and thyme). The flour will stick directly to the surface of the steak.
  • Then, dip the steak into the beaten egg with Worcestershire sauce to seal the flour and give extra stickiness for the thick coat of breadcrumbs.
  • Finally, coat with the breadcrumbs that are the ones that give that crispy and brown finish.

Then, it’s time to fry, and you can use the type of oil that you like the most. Personally, I use olive oil, but when I lived in Venezuela my mom used canola oil because olive oil is way too expensive there. Both work just fine.

Finally, I like to let my milanesas de res rest in absorbent paper to take out some of the excess oil.

Small note: If you live in the US and you are looking to source high quality, grass-fed, organic meat, check Snake River Farms. I love their products and service.

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Milanesa de res (Beef Milanese)
Prep Time
10 mins
Cook Time
25 mins
A good piece of bistec empanizado or milanesa de res (the name varies from countries in South America) is one of the easiest Latin dinner ideas.
Course: Main Course
Cuisine: Venezuelan
Keyword: beef milanese, milanesa de res
Servings: 4 people
  • 4 thin beef steaks about 400 – 500 gr total
  • 1 egg L
  • 1 cup all-purpose flour
  • ½ cup breadcrumbs
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp garlic powder
  • 1 cup olive oil
  • 2 tbsp Worcestershire sauce
  • Salt and pepper to taste
  1. Season the steaks with garlic powder, salt, and pepper to taste. You can pound the meat if you want it extra tender.
  2. In a deep plate mix the flour, thyme, and oregano.
  3. In another deep plate beat the egg lightly and add the Worcestershire sauce.
  4. Cover the steaks in flour, then dip it in beaten egg, and finally coat it with bread crumbs. Make sure there are no spaces without coating.
  5. In a big pan heat the olive oil over medium heat. Fry the steaks for about 4-7 minutes each side until it’s completely cooked.

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