Beef Milanesa Air Fryer: Quick, Crispy, And Delicious!

Beef milanesa is a traditional Latin American dish of thinly sliced beef steaks that are breaded and fried until golden and crispy. The dish is thought to have originated in Argentina, but it is also popular in other Latin American countries such as Bolivia, Cuba, and Mexico.

Beef milanesa is typically served with rice, french fries, or a salad, and it can be topped with an egg or marinated tomatoes. The steak is first tenderized and seasoned with salt and pepper, then coated in flour, eggs, and breadcrumbs before being fried.

This dish can be easily made in an air fryer, which uses hot air circulation to cook the food and create a crispy exterior with minimal added fat. The air fryer method yields juicy and tender beef milanesa with a crunchy coating, and it is faster and easier to clean up than traditional deep-frying.

Tenderise the steak

When it comes to preparing your steak for Beef Milanesa in the air fryer, tenderising is a crucial step to ensure a delicious, melt-in-your-mouth result. Here are some detailed instructions to guide you through the process:

Start with a good cut of steak suitable for milanesa; look for a thin, lean cut, preferably from the sirloin or round. You want a piece that has some tenderness but will also benefit from the extra tenderising you'll be doing. Trim any excess fat from the steak, as this can cause smoking in the air fryer. Once trimmed, lay the steak between two pieces of plastic wrap on a solid, even surface. Using a meat mallet or a rolling pin, start pounding the steak gently but firmly. Focus on the thicker parts of the steak and work your way outwards. This process breaks down the muscle fibers, making the steak much more tender and perfect for milanesa.

Remove the plastic wrap and inspect the steak. You want an even thickness throughout, with no tears or holes. If there are any particularly thick areas, give them a little more attention with the mallet. Once you're happy with the steak's thickness and texture, it's time to move on to the next step in the tenderising process—the marinade. Create a simple marinade with ingredients like olive oil, lemon juice, soy sauce, garlic, and your choice of herbs and spices. The acid in the lemon juice and soy sauce will help to further tenderize the meat, while the olive oil and herbs add flavor and moisture.

Place the steak in a shallow dish and cover it with the marinade. Ensure the steak is well-coated, then cover and refrigerate for at least 30 minutes. The longer you leave it, the more tender it will become, so you can even prepare this the night before and let it sit overnight. When you're ready to proceed, remove the steak from the marinade, giving it a gentle shake to remove any excess. Your steak is now beautifully tenderized and ready for the breading and air-frying process!

This should provide a detailed guide to ensuring your steak is tender and perfect for Beef Milanesa. Remember, the tenderising process is key to a delicious result, so take your time with this step.

Season the steak

Seasoning the steak is an important step in the beef milanesa recipe. The steak should be seasoned on all sides with salt and pepper. This step should not be skipped, as it adds flavour to the dish. The amount of salt and pepper used can be adjusted to taste, but a typical recipe might call for 1-2 teaspoons of kosher salt or regular table salt and 1 teaspoon of ground black pepper. These seasonings not only add flavour to the steak but also help to enhance the taste of the breading.

When seasoning the steak, it is also important to use a liberal amount of salt and pepper. This will ensure that the steak is properly seasoned and that the flavours are well-distributed. It is also important to note that the steak should be seasoned before being coated in the breading. This allows the salt and pepper to adhere to the surface of the steak and ensures that the seasoning is not lost during the coating process.

In addition to salt and pepper, other seasonings can also be used to enhance the flavour of the beef milanesa. For example, garlic powder can be added to the breadcrumb mixture or used as a separate seasoning for the steak. This adds a savoury flavour to the dish and pairs well with the other ingredients. Other seasonings that can be used include onion powder, oregano, thyme, and Italian seasoning. These seasonings can be combined with the breadcrumbs or used separately to coat the steak before the breading process.

The type of salt and pepper used can also vary depending on personal preference. Kosher salt or regular table salt can be used, and freshly ground black pepper will provide the best flavour. However, pre-ground black pepper can also be used if that is what is available. The important thing is to ensure that the steak is properly and liberally seasoned before proceeding to the next steps in the recipe.

Prepare the dredging bowls

To prepare the dredging bowls for Beef Milanesa in an air fryer, you will need three separate shallow dishes or bowls. You can use cake pans, pie tins, or dinner plates. Just make sure that the beef can lie flat in the dish without folding over.

In the first bowl, place some plain white flour. You can also season the flour with salt and pepper, or other spices of your choice, such as onion powder, garlic powder, Italian seasoning, oregano, and thyme.

In the second bowl, beat a couple of eggs with a fork. You can also add a tablespoon of water to the eggs, and season with salt and pepper, or other spices.

In the third bowl, add the breadcrumbs. You can use plain or seasoned breadcrumbs. For seasoned breadcrumbs, mix in garlic powder, onion powder, Italian seasoning, oregano, and thyme. You can also add some grated Parmesan cheese to this mixture.

Some recipes suggest double-dipping the beef in flour and egg before frying for an extra crunchy texture.

Dredge the steak

Dredging the steak is a crucial step in achieving the perfect breaded coating for your Beef Milanesa. Here's a detailed guide on how to do it:

Before you begin dredging, it's important to tenderize your steaks. Use a meat mallet, rolling pin, or any heavy object to pound the steaks to your desired thickness. This process ensures even cooking and a tender texture. Remember to pound the steaks uniformly to achieve an even thickness throughout.

Now, you're ready to start the dredging process:

• Set up your dredging station: You'll need three shallow dishes or bowls. In the first bowl, place some white flour. In the second bowl, beat a few eggs with a pinch of salt and any desired seasonings, creating an egg wash. In the third bowl, combine breadcrumbs with garlic powder, onion powder, Italian seasoning, or any other spices you prefer. You can also add some oil to the breadcrumbs to promote even browning.
• Coat the steaks: First, gently dust each steak with the flour, ensuring it's evenly coated. Then, dip the floured steak into the egg wash, making sure it's fully covered. Finally, dredge the steak in the breadcrumb mixture. Use your hands or a fork to press the breadcrumbs onto the steak, ensuring a thorough coating.
• Double-dip for extra crunch: If you're looking for an extra-crispy coating, try double-dipping the steaks. Simply repeat the process by dipping the steak back into the egg wash and then into the breadcrumbs for a second time.
• Prepare the air fryer: Lightly spray or brush the basket of your air fryer with olive oil to prevent the steaks from sticking. This step ensures that your Beef Milanesa doesn't stick to the surface and makes cleanup easier.

By following these steps, you'll create a delicious, crispy coating on your Beef Milanesa. Remember to work in batches to avoid overcrowding the air fryer basket, ensuring even cooking and the best results.

Fry the steak

Now it's time to fry the steak!

Firstly, heat oil in a skillet over medium-high heat. You can use a variety of oils for this, such as vegetable oil, canola oil, sunflower oil, peanut oil, grapeseed oil, or olive oil. If you're using an air fryer with a basket, lightly grease the fryer with oil or use an air fryer parchment liner. If you have an air fryer with a tray, line the tray with parchment paper.

To test if the oil is hot enough, place the end of a wooden spoon in the oil. If bubbles form around the wood and rise to the surface, the oil is ready for frying.

Next, carefully place the steaks into the fryer or skillet. Be sure not to overcrowd the pan, as this will affect the shape of the steak and prevent it from cooking properly. Fry the steaks for around 2 minutes on each side, or until they are golden brown. If you are cooking multiple steaks, you may need to work in batches.

Once the steaks are cooked to your liking, remove them from the fryer or skillet using tongs or a slotted spatula. Place the steaks on a plate lined with paper towels to absorb any excess oil.

Your beef milanesa is now ready to serve!

Frequently asked questions