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Restaurants›Buenos Aires Bakery & Cafe›Milanesa Sandwich Recipe

Milanesa Sandwich Recipe

Name: Buenos Aires Bakery & Cafes Milanesa Sandwich Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces beef round or top round steaks (pounded thin); 1 cups all-purpose flour; 3 pieces large eggs; 3 tbs milk; 2 cups plain breadcrumbs (or panko for extra crisp); 0.25 cups grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 2 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 cups vegetable oil (for frying); 4 pieces sandwich rolls or crusty bolillo/ciabatta rolls; 0.5 cups mayonnaise; 2 tbs Dijon or yellow mustard; 1 pieces tomato, thinly sliced; 0.5 pieces red onion, thinly sliced; 4 leaves lettuce leaves (romaine or butterhead), washed and dried; 0.5 cups pickles (sliced) or quick pickled jalapeños (optional); 2 pieces lemon wedges (optional, for serving); 1 pieces red onion, thinly sliced; 0.5 cups apple cider vinegar; 0.5 cups water; 1 tsp granulated sugar; 0.5 tsp kosher salt

Inspired by Buenos Aires Bakery & Cafe

Time55m

Serves4

Make Milanesa Sandwich Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the breaded steak (milanesa)

4 pieces beef round or top round steaks (pounded thin)

1 cups 00 bread flour

3 pieces Large eggs

3 tbs Milk

2 cups plain breadcrumbs (or panko for extra crisp)

1/4 cups Grated Parmesan cheese

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Smoked paprika

2 tsp kosher salt

1 tsp black pepper (freshly ground)

1 cups vegetable oil (for frying)

For the sandwich assembly

4 pieces sandwich rolls or crusty bolillo/ciabatta rolls

1/2 cups Mayonnaise

2 tbs Dijon or yellow mustard

1 pieces tomato, thinly sliced

1/2 pieces Red onion, thinly sliced

4 leaves lettuce leaves (romaine or butterhead), washed and dried

1/2 cups pickles (sliced) or quick pickled jalapeños (optional)

2 pieces lemon wedges (optional, for serving)

For quick pickled onions (optional)

1 pieces Red onion, thinly sliced

1/2 cups Apple cider vinegar

1/2 cups water

1 tsp granulated sugar

1/2 tsp kosher salt

Method

For the breaded steak (milanesa)

Tenderize and season steaks

If steaks are not already thin (about 1/8–1/4 inch), place each between two sheets of plastic wrap and pound with a meat mallet until even and thin. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for breading station).

Prepare breading stations

Place flour in a shallow wide dish. In a second dish, whisk together eggs and milk until combined. In a third dish, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, remaining 1 tsp kosher salt and 1/2 tsp black pepper; mix thoroughly.

Bread the steaks

Working one at a time, dredge a steak in flour (shake off excess), dip into the egg mixture allowing excess to drip off, then press firmly into the breadcrumb mixture to coat evenly on both sides. Place finished milanesas on a rack or tray; let rest 10 minutes to help coating adhere.

Pan-fry the milanesas

In a large skillet, pour oil to a depth of about 1/8–1/4 inch (about 1 cup) and heat over medium-high until shimmering but not smoking (about 350°F if using a thermometer). Add 1–2 steaks (do not crowd) and fry 2–3 minutes per side until golden brown and internal temperature reaches 145°F for medium-rare to medium. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined rack to drain and keep warm in a low oven (200°F) while you fry remaining steaks.

Optional oven finish (for thicker cut or crispness)

If you prefer, after frying 1–2 minutes per side, transfer to a baking sheet and finish in a preheated 375°F oven for 5–8 minutes until cooked through and crispy.

For quick pickled onions (optional)

Combine apple cider vinegar, water, sugar, and salt in a heatproof jar or bowl; stir until sugar and salt dissolve. Add the sliced red onion, pressing to submerge. Let sit at room temperature at least 20 minutes (can be made ahead and refrigerated for up to 1 week). Drain before using.

For sandwich assembly

Prep rolls and condiments

Slice rolls horizontally. If desired, lightly toast cut sides in a dry skillet or under a broiler for 1–2 minutes until just golden. In a small bowl, stir together mayonnaise and Dijon mustard to make a quick spread.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons of the mayo-mustard on both cut sides of each roll. Place a lettuce leaf on the bottom half, then one breaded steak per sandwich (trim to fit if necessary). Top with 2–3 tomato slices, a few rings of red onion or 1–2 tablespoons quick pickled onions, and pickles if using. Squeeze a little lemon over the steak if you like a bright touch. Close sandwiches and press lightly.

Serve

Cut sandwiches in half if desired and serve immediately while milanesa is still warm and crisp. Provide extra lemon wedges and pickles on the side.