what kind of meat is milanesa

What Kind of Meat is Milanesa?

Milanesa is an iconic dish, popularly enjoyed fried and baked, served with various sauces, or used as a filling in sandwiches.

Thin slices of beef, chicken, pork, or veal are coated in eggs and bread crumbs before deep-fried to golden brown and crisp.


Milanesa, prepared in traditional Italian fashion or as an easy and quick dinner solution, can be found in many Argentine home freezers. 

From its stuffing a la Napolitana to simply being fried or baked, this meal provides quick and satisfying nourishment to everyone from children to vegetarians!

Traditional Argentine recipes utilize top-round steak sliced very thinly; you could also substitute chicken or pork. 

For an alternative vegan version, slice eggplant thinly into thin rounds before breading them and topping them with tomato sauce and mozzarella cheese to create Milanesa a la Napolitana (commonly known as Pizza Milanesa).

To make a milanesa, as you prepare, start by filling three small bowls – one each with flour, eggs, and breadcrumbs/Parmesan cheese. 

Next, use a meat mallet to flatten your steak until it is very thin; dip each piece through flour/egg/breadcrumb before coating it in breadcrumb mixtures to cover it entirely.

Once the breading is completed, heat a large skillet until its oil reaches a temperature suitable for deep-frying milanesas. Fry two or three at a time for 2-3 minutes per side until they turn golden brown, then remove them from the pan and place them on paper towels before serving.


Chicken Milanesa (milanesa de pollo) is an increasingly popular variation on breaded meat dishes in South America, similar to schnitzel. 

Light and crispy comfort food alike, Milanese is served alongside many side dishes; typically, this dish includes roasted potatoes or french fries as a delicious side.

As with the beef version, success in crafting an authentic Milanese involves mixing all ingredients thoroughly and thinly pounding chicken breasts – either using a meat hammer, heavy rolling pin, or even the bottom of a skillet can achieve the desired thicknesses.

To prepare this chicken Milanese recipe, place chicken breasts on a cutting board and season them with salt and pepper before seasoning them separately in large pie plates or shallow dishes with flour, eggs, and breadcrumb mixtures. 

Pat them dry using paper towels so the more dried out your chicken is, the better it will absorb its egg-breadcrumb mixtures. Afterward, divide flour, eggs, and bread crumbs evenly among these dishes, or use Panko as an alternate option!

As the oil heats in your pan, slowly prepare each milanesa by dredging in flour, egg wash, and bread crumbs – working in batches for faster results!


When people think of meat dishes in Argentina, most think of parillas (grills) and asados (barbecues). 

Although both are delicious options for preparing beef and chicken, milanesa is another popular preparation made with pork; its variant, Milanesa Napolitana, can even be served up alongside ham, mozzarella cheese, and tomato sauce!

Other than altering the type of meat used, recipes may also include modifications. Panko breadcrumbs can be substituted with regular ones to add crispier textures, or if someone is allergic to eggs, they can substitute this ingredient with soy milk or egg replacement.

For vegetarian or vegan versions of the dish, tofu or tempeh may be substituted in place of eggs. Furthermore, sunflower or canola oil are two popular choices when selecting an oil to fry milanesas.

For delicious milanesas, selecting the appropriate cut of meat is crucial. When selecting thin top round steaks, they cook quickly and are tender. Pounded thin with a meat mallet or heavy skillet can ensure even cooking and crispy results.


Breading techniques that have made their mark with beef and chicken have also spread to fish. This new development comes with milanesas featuring bass, flounder, trout, salmon, or cod, perfect on their own or served alongside salad in any Argentine restaurant!

Milanesas are traditionally made with cutlets of milk-fed veal cutlet from either leg or thigh and were originally popular among Mexican and Latin American communities thanks to Italian immigrants who introduced this dish there. 

They’re also enjoyed throughout Argentina as an alternative to hamburgers and hotdogs.

For optimal milanesas, use thinly sliced top-round steak that is tender and cooks quickly. Pound the steak thin using either the bottom of a heavy skillet or a meat mallet so that your steak will cook evenly and remain crunchy when finished.

Step one of meat preparation requires coating every surface with flour. Step two involves dipping steaks in egg and breadcrumbs until each is thoroughly covered; shake off excess crumbs before setting them on a plate to one side. 

Lastly, heat oil in a large skillet over medium-high heat; when drops of water sizzle, place steaks in the pan and fry until golden brown.


As we explore the world of culinary wonders to a close, the mystery behind Milanesa meat unfolds. This versatile dish, rooted in tradition and embraced globally, showcases the simplicity and deliciousness that can be achieved with the proper cut of meat, whether it’s chicken, beef, or veal; the essential lies in the thinness, the breading, and the golden crispiness that defines a perfect Milanesa.

In wrapping up our guide, it’s clear that the kind of meat chosen for Milanesa influences the flavor and texture, allowing for a tailored culinary experience. 

So, whether you’re a Milanesa enthusiast or a newcomer to this beloved dish, exploring the various meat options adds a layer of creativity to your kitchen adventures.





Leave a Reply

Your email address will not be published. Required fields are marked *