Beef Milanesa Sandwich
A favorite in Argentina, this crispy beef Milanesa Sandwich features crisp breaded beef cutlets, savory chimichurri, tangy pickled onions, and fresh veggies layered on a soft roll.
Servings: 2 sandwiches
Calories: 772kcal
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.
Nutrition
Calories: 772kcal | Carbohydrates: 57g | Protein: 49g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 829mg | Potassium: 941mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 17mg | Calcium: 191mg | Iron: 8mg