Thin beef steaks breaded and fried until golden and crisp outside while staying juicy within. It is an everyday home-style favorite that works with almost any side, from rice and mashed potatoes to fries, salad, or green pasta. The key is evenly thin beef, a light breading that stays attached, and a quick fry.
Divide the beef round into 4 steaks and trim away tough sinew or thick edges of fat. Place each steak between sheets of plastic wrap and gently pound it to approximately 5 to 7 mm thick. Pat the surface dry with paper towels and season both sides with all the black pepper and about two thirds of the salt. The meat should be thin and even without being torn.
Place the flour and breadcrumbs in separate containers. In another bowl, beat the egg with the remaining salt until fully blended. Coat each steak first in flour, shaking off the excess thoroughly, then in egg, and finally in breadcrumbs, pressing with your hands so an even layer adheres. Let the breaded steaks rest for
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Heat the vegetable oil in a wide skillet over medium-high heat. Once hot but not smoking, fry the milanesas in batches for about 2 minutes on the first side and 1½ to 2 minutes on the second, without crowding the pan. Remove them when the breading is evenly golden and crisp while the beef remains juicy inside. Drain on paper towels for 1 minute and serve immediately. And that's it! Beef, egg, flour, and breadcrumbs: a home-style milanesa does not need a thesis to disappear from the plate. 😌
