This crispy Steak Milanesa Sandwich is a must-try if you love bold flavors and crunchy textures. A golden, breaded beef cutlet is layered chimichurri, tangy pickled onions, fresh veggies, and creamy mayo for the perfect bite.
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About This Recipe
Milanesa sandwiches are a staple in Argentina, featuring crispy breaded beef cutlets on soft rolls with a variety of toppings. If you’ve tried my Milanesa Napolitana, this is another delicious way to enjoy it!
This version is all about bold flavors with crunchy fried beef cutlets, savory chimichurri, tangy pickled onions, and fresh toppings come together for an incredibly satisfying sandwich.
📋 Ingredients
- Beef Cutlets (Milanesa): Thinly pounded, breaded, and fried chuck roast is a flavorful, well-marbled cut that turns crispy and tender. This is a great way to use up leftover cutlets from Milanesa Napolitana as well.
- Rolls: A soft but sturdy roll works best, such as French rolls, or even brioche buns to hold everything together.
- Kewpie Mayo: Adds a creamy richness that balances the crispy beef and smoky chimichurri.
- Chimichurri: This sandwich has a spoonful of savory mustard chimichurri that takes the sandwich to the next level!
- Pickled Onions: These add brightness and crunch, cutting through the richness of the beef and mayo.
- Lettuce & Tomatoes: Shredded lettuce adds a crisp bite, and deep red, ripe tomatoes bring freshness and juiciness. Be sure to season the tomatoes with a little salt!
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Meat Options: If you don’t have beef milanesa, you can use a breaded chicken or pork cutlets instead.
- Rolls: Use any bread you like, such as brioche buns for a softer bite or a baguette for a crispier texture.
- Cheese Variation: Some Milanesa sandwiches include melted cheese; you can add sliced provolone or mozzarella for extra richness.
- Different Chimichurri: If you don’t have mustard chimichurri, a classic chimichurri or even a spicy aioli would work well.
- Extra Toppings: Try adding avocado slices, a fried egg, or even a drizzle of hot sauce for a little heat.
⏲️ Instructions
Marinate the Beef: In a shallow dish, whisk together eggs, garlic, and parsley and marinate the steaks for at least 10 minutes.
Bread the Cutlets: Press the steaks into Panko breadcrumbs, coating both sides well.
Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Once fried, immediately season the with salt.
Assemble the Sandwich: Spread mayo on both sides of the roll and layer with sliced beef Milanesa, drizzle of chimichurri and top with shredded lettuce, tomato slices, and pickled onions. Close, slice in half, and enjoy!
📍 Recipe Tips
- Pound the Beef Evenly: This ensures the cutlets cook quickly and evenly.
- Fry in Batches: Avoid overcrowding the pan to keep the oil at the right temperature.
- Toast the Bread: Lightly toasting the roll prevents it from getting soggy.
- Assemble Just Before Serving: This keeps the cutlet crispy and the veggies fresh.
- Leftover Milanesa Steaks: Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or in an air fryer at 350°F for 5-7 minutes until crispy.
- Make Ahead: Bread the steaks ahead of time and refrigerate them (uncooked) for up to 24 hours before frying.
Serving Suggestions
- French Fries: A classic side for any Milanesa sandwich. Serve with extra chimichurri for dipping!
- Simple Green Salad: A fresh arugula salad with lemon vinaigrette balances the richness of the sandwich.
- Pickles & Olives: A small side of briny pickles or olives complements the flavors beautifully.
- Argentinian Malbec: Pair this sandwich with a bold Argentinian Malbec, its deep fruit flavors complement the crispy beef and tangy toppings beautifully.
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Beef Milanesa Sandwich
LittleFerraroKitchen.com
Equipment
Ingredients
For the Milanesa Steak (Makes Just Enough for Sandwiches):
- ¾ pound chuck roast sliced into 3-4 thin steaks
- 2 eggs
- 2 cloves garlic finely chopped
- ¼ cup parsley finely chopped
- 1 cup Panko breadcrumbs
- Salt to taste
- Neutral oil for frying
For the Sandwich (Makes 2 Sandwiches):
- 2 sandwich rolls
- 2 tablespoons Kewpie mayo
- 1 Milanesa steak fried and sliced
- 2-4 tablespoons chimichurri
- 1 cup shredded iceberg lettuce
- 1 Roma tomato sliced and seasoned with salt and pepper
- 2 tablespoons pickled onions
Instructions
Make the Milanesa Steak:
- Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
- In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Marinate for at least 10 minutes.
- Remove the steaks from the egg mixture, letting the excess drip off, then press into Panko breadcrumbs, coating both sides well.
- Heat about ½ inch of neutral oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side until golden brown and crispy.
- Transfer to a wire rack-lined baking sheet to drain, then immediately season with salt while still hot.
Assemble the Sandwich (Makes 2 Sandwiches):
- Lightly toast the sandwich rolls and spread Kewpie mayo on both sides.
- Slice 1 Milanesa steak into strips and divide it between the two rolls.
- Drizzle 1-2 tablespoon of chimichurri over each sandwich.
- Top with shredded iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and about 1 tablespoon of pickled onions per sandwich.
- Close the sandwiches, slice in half, and serve with French fries.
Notes
- Pound the Beef Evenly: This ensures the cutlets cook quickly and evenly.
- Fry in Batches: Avoid overcrowding the pan to keep the oil at the right temperature.
- Toast the Bread: Lightly toasting the roll prevents it from getting soggy.
- Assemble Just Before Serving: This keeps the cutlet crispy and the veggies fresh.
- Leftover Milanesa Steaks: Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or in an air fryer at 350°F for 5-7 minutes until crispy.
- Make Ahead: Bread the steaks ahead of time and refrigerate them (uncooked) for up to 24 hours before frying.
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