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Milanesa Recipe Without Breadcrumbs: How to Cook Steak without Breading

Introduction to Milanesa Recipe Without Breadcrumbs

If you are in search of a milanesa recipe without breadcrumbs, you’ve come to the right place. This article will provide an easy way to prepare a popular dish in South America, known as Milanesa de Res. This breaded steak recipe is typically prepared with breadcrumbs but we’re going to do things a little differently. This recipe uses simple ingredients to create a delicious Milanesa steak, perfect as a main dish for any occasion.

A picture of a delicious looking Milanesa steak on a plate with a side of veggies

What is Milanesa?

Milanesa is a breaded steak dish that originated from Milanese recipe, a classic Italian dish. It has become a popular dish in Latin American countries, especially Buenos Aires. It is typically made with thin slices of meat, such as beef, chicken, or pork. The meat is breaded, then fried or baked until golden brown. In this Milanesa steak recipe, we will focus on the Beef Milanesa recipe, using a cut of beef known as top round steak, or Cube steak. It’s worth noting that the kind of meat used can vary, and this recipe can also be adapted for chicken cutlets or pork chops for variety.

A picture showing different types of meat that can be used for Milanesa

Preparing the Steak

The first step in preparing a milanesa recipe without breadcrumbs is to get your steak ready. You’ll need a thin steak, or thin slices of beef. If you can’t find thin slices at your local grocery stores, you can easily make them at home. Using a meat mallet, pound your beef cutlets until they are thin. This not only tenderizes the meat but also ensures it cooks evenly. After pounding the meat, season it with black pepper and garlic powder to taste. This seasoned steak will then be ready for the next step.

A meat mallet pounding a piece of steak

Creating the Breading Mixture

While breadcrumbs are typically used in a traditional Milanesa or chicken Milanese recipe, this breadcrumb-free version uses a breading mixture of pork rinds and parmesan cheese. These are crushed together into a fine texture, similar to that of bread crumbs. You can easily do this in a food processor or by placing the rinds and cheese in a plastic bag and crushing them with a rolling pin. This breading mixture is then combined with lemon juice, black pepper, and garlic powder in a large bowl.

Breading the Steak

For the best results, the breaded steak should be prepared in a dredging station. This consists of three shallow dishes. In the first, you’ll have your flour mixture. In the second, you’ll have an egg wash, and in the third shallow dish, you’ll have your breadcrumb mixture. Dip each thinly sliced steak into the flour, then into the egg wash, and finally into the breadcrumb mixture, ensuring each slice is fully coated. Lay each breaded meat piece on a baking sheet lined with parchment paper.

A dredging station with three bowls each containing flour, egg wash, and breadcrumb mixture

Cooking the Steak

Once you’ve prepared your breaded steak, it’s time to cook it. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the steak, cooking each side until it is golden brown. This usually takes about 3 to 4 minutes per side. Use an instant-read thermometer to ensure the internal temperature of the steak is at least 145 degrees F for best results.

Draining Excess Oil

After frying, place the steaks on a wire rack set over a baking sheet to drain. Alternatively, you can place them on a paper towel to absorb the excess oil. This ensures your steak isn’t overly greasy, but remains crispy and delicious. For a healthier option, you can also cook your breaded steak in an air fryer. It will give the same crispy texture without the need for hot oil.

Fried steak being placed on a wire rack over a baking sheet to drain excess oil

Serving the Steak

Milanesa is typically served as a main course, often accompanied by a simple salad, tomato sauce, or even French fries. The breaded steak can also be served with a bit of oil and lemon juice for an added tang. And there you have it – a delicious milanesa steak prepared without breadcrumbs, ready to be enjoyed!

Storing Leftovers

If you have any leftovers, simply place them in an airtight container and refrigerate. This easy recipe is perfect for meal prep as the steak can be reheated in an oven or air fryer to retain its crispy texture. Now, with this milanesa recipe without breadcrumbs, you can enjoy this Latin American favorite anytime, guilt-free.

Leftover Milanesa steak stored in an airtight container


Preparing a milanesa recipe without breadcrumbs may be a bit different from the traditional way, but it offers a unique and equally delicious taste. Whether it’s your first time or you’re a seasoned steak connoisseur, this simple and easy recipe is sure to impress. So go ahead, give this fried steak recipe a try and enjoy a taste of South America right at home!

Crunchy Milanesa Without Breadcrumbs Recipe

Crunchy Milanesa Without Breadcrumbs Recipe

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This recipe shows you how to prepare a delicious and crispy Milanesa without using breadcrumbs. Instead, we use crushed cornflakes for an unexpected but delightful twist in texture. Enjoy this easy-to-make dish with a fresh salad or roasted vegetables.


  • 4 Beef or Chicken Cutlets
  • Salt and Pepper to taste
  • 1 Cup of Flour
  • 2 Eggs
  • 1 cup of Cornflakes, crushed
  • 4 tablespoons of Olive Oil
  • Lemon wedges for serving
  • Fresh Parsley for garnish


  1. Start by seasoning both sides of your beef or chicken cutlets with salt and pepper.
  2. Spread flour on a flat plate. In a separate bowl, beat two eggs. Lastly, place your crushed cornflakes on a third separate plate.
  3. One by one, dredge each cutlet in the flour, coating both sides and shaking off the excess. Then, dip each cutlet in the beaten egg, ensuring that it is well coated.
  4. Next, press each cutlet into the crushed cornflakes, making sure both sides are well covered.
  5. In a large skillet, heat the olive oil over medium heat. Once hot, add the cutlets and cook for about 4-5 minutes per side or until golden brown and crispy.
  6. Once cooked, transfer the cutlets onto a paper towel-lined plate to absorb any excess oil.
  7. Serve your Milanesa hot, garnished with a sprinkle of fresh parsley and a side of lemon wedges.


Don’t forget to squeeze the lemon wedge over your Milanesa before digging in, as the hint of acidity really brings out the flavors!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 300mgCarbohydrates: 25gNet Carbohydrates: 24gFiber: 1gSugar: 2gSugar Alcohols: 0gProtein: 25g

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