Brazilian recipe
Golden crumbed beef steak for a simple family dinner (Bife à milanesa)
Make bife à milanesa with tender beef, a crisp breadcrumb coat, and everyday seasoning for a fast, filling meal.
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Ingredients
1/2 kg beef steak (patinho, rump, or fillet)
3 crushed garlic cloves (optional)
Salt to taste
Black pepper to taste
Wheat flour for coating
3 eggs
Breadcrumbs for coating
Cooking oil for frying
3 crushed garlic cloves (optional)
Salt to taste
Black pepper to taste
Wheat flour for coating
3 eggs
Breadcrumbs for coating
Cooking oil for frying
Where to find ingredients
Beef steak, eggs, wheat flour, breadcrumbs, and cooking oil can be found in supermarkets, village shops, and store sections for meat, baking goods, and oils. Patinho is a Brazilian beef cut; rump or fillet may be used when buying locally.
Preparation method
- Season the steaks with salt, black pepper, and crushed garlic, if desired
- Leave the meat to rest for at least 10 minutes so it takes in the seasoning
- In a deep plate, beat the eggs until smooth
- Prepare two flat plates: one with wheat flour and one with breadcrumbs
- Pass each steak through the wheat flour, lightly covering both sides
- Dip the seasoned steak into the beaten eggs
- Transfer the steak to the breadcrumb plate, covering the full surface evenly
- Heat a generous amount of cooking oil in a frying pan over medium-high heat
- Fry the coated steaks for about 3-4 minutes on each side, or until nicely golden
- Take the steaks out of the pan and set them on paper towel to remove excess oil
Observations
Bife à milanesa is an iconic Brazilian favourite, loved for its crisp bite and homely flavour. It is easier to prepare in a home kitchen than it may look, and the finished steaks are reliably pleasing at the table.
A good bife à milanesa starts with the right beef. Choose tender cuts so the inside stays juicy while the breadcrumb coating turns golden and crunchy. Serve it with rice, sauces, salad, or other everyday sides for a flexible meal.
A good bife à milanesa starts with the right beef. Choose tender cuts so the inside stays juicy while the breadcrumb coating turns golden and crunchy. Serve it with rice, sauces, salad, or other everyday sides for a flexible meal.
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