Milanesa Torta

milanesa torta

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4.4 from 9 reviews


  • 1 1/2 pound thin-cut sirloin or round steak*
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 lime
  • 2 eggs, beaten
  • 1 1/2 cups Panko or regular dry breadcrumbs
  • 1/4 cup oil for frying
  • For tortas:
  • 46 bolillo rolls or sections of French bread
  • butter
  • Avocado, tomato, lettuce, onion
  • Mexican crema
  • Optional: Refried beans


  1. Sprinkle steaks with salt, pepper, garlic, and half the lime, juiced. (Cut the other lime half into quarters for serving.)
  2. Tenderize with a mallet, pounding the seasonings into the meat, until the steaks are between 1/8 and 1/4 inch thick.
  3. Cut into 4-6 serving pieces, approximately the size of your bread rolls
  4. Coat each piece in beaten egg, allow excess to drip off.
  5. Coat generously in breadcrumbs on both sides.
  6. Heat oil over medium-high heat until sizzling
  7. Fry milanesa for about 2-3 minutes on each side, or until golden brown and the steaks are cooked medium-well.
  8. Allow to drain on a rack briefly.
  9. Butter insides of rolls and toast lightly on a griddle.
  10. Spread with crema and/or refried beans and top with milanesa and any other vegetables you like! Serve with a lime wedge and hot sauce or salsa.


Look for cuts no thicker than 1/3 inch. This recipe also works with thin-cut chicken breast or pork loin.
Breaded milanesa can be wrapped individually and frozen for up to a month. Cook, still frozen, over medium heat and add a couple extra minutes cooking time.

To reduce calories and fat, lay breaded milanesa on a rack on a baking sheet, spray with oil, and bake at 425ºF for 15 minutes or until cooked and crisped.

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