Looking for a unique twist on the classic Italian dish? This Paraguayan-inspired Beef Milanese recipe is a perfect alternative to impress your taste buds. We have incorporated traditional Paraguayan ingredients and flavors to create the Best Milanese recipe.
In Paraguay, it's common to marinate the beef in a mixture of fresh lime juice, salt, black pepper, garlic, and fresh parsley before breading and frying it. This process infuses the meat with a tangy flavor that complements the savory and crunchy exterior.
To create this delicious and versatile Paraguayan-inspired Beef Milanese, you'll need thinly sliced and pounded beef, a mixture of breadcrumbs and flour for breading, and eggs to bind it all together.
We've also added our blend of spices and seasonings, including Goya Adobo con Pimienta, dried or fresh parsley, ground black pepper, and granulated garlic, to enhance the flavor and create a delicious and crispy milanese coating for the beef. Once the beef is marinated and breaded, it's fried until crispy and golden brown.
We recommend serving the beef Milanese with mashed potatoes, potato salad, rice salad, or as a delicious hearty sandwich option. One of the best things about our recipe is that it's highly adaptable to your preferences.
If you don't have Adobo con Pimienta on hand, use your favorite seasoning blend instead. Additionally, you can use any beef you like, such as round beef or sirloin, instead of the traditional tenderloin; this makes the recipe versatile and customizable to suit your taste and preferences.
Whether you're an adventurous home cook or a lover of international cuisine, this Paraguayan-inspired Beef Milanese recipe will surely become a new favorite.
For more Paraguayan-inspired Milanese, be sure to check out our Chicken Milanese, Fish Milanese, Chipotle Chicken Milanese, Milanesa de Pollo a la Napolitana, and Pork Milanese.
How to Make Beef Milanese
Note: The full instructions are provided in the recipe card below.
Prep Beef: Slice the beef into ⅜ inch thick cutlets. Remove all fat and sinew from the cutlets to make them as clean as possible. Then, lightly pound steaks using a mallet to tenderize and create uniform ¼-inch thick cutlets.
Marinade: In a large bowl, add lime juice, vinegar, water, 2 tablespoons dried parsley, 1 tablespoon granulated garlic, lemon zest, 2 tablespoons Goya Adobo, and 1-½ teaspoons ground black pepper; stir to combine. Toss in the steak and let it marinate for a least 45 minutes or overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade; the acid from the lemon juice will deeply permeate the meat, helping tenderize and add a delicious flavor.
👀👉Note: The beef will change color due to the fresh lime juice's acidity, which is perfectly normal. However, it's important to use a non-reactive bowl, such as stainless steel or glass, to avoid any unwanted reactions between the acidic marinade and other metals.
Assemble the Breading Stations: In a large bowl, lightly beat the eggs with ½ teaspoon adobo seasoning, ½ teaspoon ground black pepper, and the remaining 1 tablespoon dried parsley. Set aside.
In a wide dish, combine both bread crumbs and set them aside. In another wide dish, combine all-purpose flour, ¼ teaspoon granulated garlic, 1 tablespoon dried parsley, 1 teaspoon ground black pepper, and ½ teaspoon adobo seasoning and set aside. Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced steaks after breading.
Dredge: One at a time, dredge the steak on both sides in the flour mixture using one hand, shaking off any excess. Then, with your other hand, dip it into the egg mixture on both sides, allowing any excess to drip back into the bowl.
Finally, dredge the steak on both sides in the breadcrumb mixture, pressing it down gently to ensure the breadcrumbs evenly coat the steak on both sides. Transfer to the prepared baking sheet. Repeat this step with the remaining steaks. Once you finish breading all the steaks, you will fry them.
👀👉Note: Using one hand for the dry ingredients and the other for the wet ingredients helps to prevent the breading from clumping and becoming uneven. It's a simple technique that can make a big difference in the texture and appearance of your finished dish.
Fry: Using a large high-sided skillet, heat oil over medium-high heat. Once the oil shatters, fry 2 Beef Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning.
Do not overcrowd the skillet. The oil temperature will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (The Beef Milanese is done when it reaches a golden color.
However, if you want to ensure that it is cooked through, I recommend using a Deep Frying Thermometer; the internal temperature of the meat should register at 145 degrees on an instant-read thermometer).
Remove with a slotted spoon or fork and transfer the Beef Milanese to a baking sheet lined with paper towels to drain excess oil before serving.
Let the oil temperature return to 350 degrees F before frying the remaining beef. Serve the Beef Milanesa warm, with just a drizzle of lemon juice, and Potato Salad "Ensalada Rusa."
Related Recipes:
- Chicken Milanese
- Milanesa a la Napolitana
- Marinera de Carne
- Baked Eggplant Milanese (Eggplant Parmesan)
📖 Recipe
Easy Beef Milanese
Tools
Ingredients
- 1 Kg (2.2lb) top beef round, tenderloin, or sirloin, thinly sliced and pounded to about ¼-inch thick
- 4 extra-large eggs or 5 large , beaten
- 250 g (about 2-¼ cups) Plain Breadcrumbs
- 250 g (about 4-¼ cups) Seasoned Panko Breadcrumbs
- 188 g (about 1-½ cups) all-purpose flour
- 2 Tablespoons plus 1 teaspoon Goya Adobo con Pimienta , divided
- 4 tablespoons dried parsley or fresh parsley , finely chopped, divided
- 1 cup freshly squeezed lemon or lime juice
- Zest from 3 lemons or limes
- 1 tablespoon rice vinegar or distilled white vinegar
- 1 tablespoon ground black pepper (to taste), divided
- 1 tablespoon plus ¼ teaspoon granulated garlic , divided
- 1 cup water
- 1.5 liter (6 cups) Sunflower or peanut oil for frying or any neutral frying oil
Instructions
Prep Beef:
- Slice the beef into ⅜ inch thick cutlets. Remove all fat and sinew from the cutlets to make them as clean as possible. Then, lightly pound steaks using a mallet to tenderize and create uniform ¼-inch thick cutlets.
Marinade:
- In a large bowl, add lime juice, vinegar, water, 2 tablespoons dried parsley, 1 tablespoon granulated garlic, lemon zest, 2 tablespoons Goya Adobo, and 1-½ teaspoons ground black pepper; stir to combine. Toss in the steak and let it marinate for a least 45 minutes or overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade; the acid from the lemon juice will deeply permeate the meat, helping tenderize and add a delicious flavor.
- 👀👉Note: The beef will change color due to the fresh lime juice's acidity, which is perfectly normal. However, it's important to use a non-reactive bowl, such as stainless steel or glass, to avoid any unwanted reactions between the acidic marinade and other metals.
Assemble the Breading Stations:
- In a large bowl, lightly beat the eggs with ½ teaspoon adobo seasoning, ½ teaspoon ground black pepper, and the remaining 1 tablespoon dried parsley. Set aside.
- In a wide dish, combine both bread crumbs and set them aside. In another wide dish, combine all-purpose flour, ¼ teaspoon granulated garlic, 1 tablespoon dried parsley, 1 teaspoon ground black pepper, and ½ teaspoon adobo seasoning and set aside.
- Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced steaks after breading.
Dredge:
- One at a time, dredge the steak on both sides in the flour mixture using one hand, shaking off any excess. Then, with your other hand, dip it into the egg mixture on both sides, allowing any excess to drip back into the bowl. Finally, dredge the steak on both sides in the breadcrumb mixture, pressing it down gently to ensure the breadcrumbs evenly coat the steak on both sides. Transfer to the prepared baking sheet. Repeat this step with the remaining steaks. Once you finish breading all the steaks, you will proceed to fry them.
- 👀👉Note: Using one hand for the dry ingredients and the other for the wet ingredients helps to prevent the breading from clumping and becoming uneven. It's a simple technique that can make a big difference in the texture and appearance of your finished dish.
Fry:
- Using a large high-sided skillet, heat oil over medium-high heat. Once the oil is shimmering, fry 2 Beef Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning.
- Do not overcrowd the skillet. The oil temperature will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (The Beef Milanese is done when it reaches a golden color. However, if you want to ensure that it is cooked through, I recommend using a Deep Frying Thermometer; the internal temperature of the meat should register at 145 degrees on an instant-read thermometer).
- Remove with a slotted spoon or fork and transfer the Beef Milanese to a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining beef. Serve the Beef Milanesa warm, with just a drizzle of lemon juice, and Potato Salad "Ensalada Rusa."
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
