“Milanesa:” Oven “fried” Steak from Argentina

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I am the first to admit that oven-fried is not fried at all, and, well, you just don’t get quite the same thing. That said, this oven baked version does a good job of getting me that bread crumb coating I want without being fried. In addition to seasoned bread crumbs, use either panko (Japanese bread crumbs) or corn flakes for added crunch (that’s the trick). Pound the steaks well for tenderness. Use a meat pounder, and place the slices of roast between two pieces of plastic wrap. Pound them to as thin as possible. A word about milanesa … This fried steak can be found all over Argentina and Uruguay. It’s their version of country fried steak, but instead of gravy, they top it with a squeeze of lemon (my daughter’s favorite) or tomato sauce and mozzarella, which is my favorite.

Milaesa-Oven-Fried-Steak-from-Argentina1/2 cup seasoned bread crumbs
1/4 cup finely crushed corn flakes or panko
2 egg whites
12 ounces eye or round roast cut into 4 3-ounce slices and pounded super thin
Olive oil cooking spray
1/2 cup tomato sauce
2 ounces fresh mozzarella, thinly sliced
2 tablespoons fresh basil, chopped
1 lemon cut into wedges for garnish (optional)

1. Heat oven to 375F. Mix seasoned bread crumbs and panko or corn flakes in a shallow dish. Whisk egg whites with about 1 tablespoon of water until frothy and place that into a separate shallow bowl. Dip pounded steaks into egg white then into bread crumbs, pressing the crumbs into the steak to make them adhere if necessary.

2. Lightly spray baking sheet with olive oil cooking spray. Place steaks on baking sheet and spray steaks lightly. Bake for 8 to 10 minutes, until bread crumbs are starting to turn slightly golden. While steaks are baking, heat tomato sauce. Remove steaks from oven and top each steak with about 2 tablespoons tomato sauce and 1/2 ounce of sliced mozzarella cheese. Return steaks to oven long enough for cheese to start to melt, about 4 to 5 minutes. Remove, top with basil and serve immediately, passing lemon wedges as optional garnish.

Nutritional Information:
Calories 231; Calories from Fat 60 (25% from fat); Fat 7g; Cholesterol 45mg ; Sodium 397mg; Carbohydrates 16g; Fiber 1g; Protein 26g; Vitamin A 7%; Vitamin C 8%; Calcium 7%; Iron 17%

Barb Freda Healthy, Delicious Recipes

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2 Responses to “Milanesa:” Oven “fried” Steak from Argentina

  1. Fernanda says:

    I’m argentinean… The recipie it’s pretty close, but please don’t use corn flakes! Use Italian seasoned bread crums. Use the whole egg with minced garlic and a little bit of parsley. :)

  2. Anonymous says:

    Looks good will have to try it.

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