How to Make the best Argentinian Milanesas at Home!

MILANESAS!!! 🇦🇷🥩 | Crispy, Juicy & Easy to Freeze! Today we're diving into an Argentinian classic... Milanesas! 🥳🥩✨ Thin, tender slices of beef, coated in seasoned breadcrumbs, and fried into golden, crispy perfection. In Argentina, milanesas are more than food — they’re a tradition, a celebration, and a guaranteed smile-maker! In this video, I’ll show you how to make authentic milanesas from scratch — starting with topside beef (aka top round or round steak) — and share the family recipe secrets I’ve perfected over the years. From prepping the meat, making the perfect egg mix 🥚🌿, to setting up your own milanesa factory at home, you'll learn all the tips and tricks to make a batch so good you’ll want to stock your freezer! ❄️🍽️ 💡 Bonus tips: ✔️ How to properly cut across the grain for tender bites ✔️ Why milanesas freeze like a dream (and how to cook them straight from frozen!) ✔️ Double-coating for EXTRA crunch lovers 🌟 And of course — no milanesa is complete without crispy fries 🍟 and maybe a cheeky fried egg 🍳 on top! 🥩 Ingredients List: Topside beef (Top Round / Round Steak / Nalga) 4–5 eggs per kilo of meat Fresh parsley, finely chopped Dried oregano Lots of garlic, crushed with salt into a paste Olive oil 1–2 teaspoons smoked paprika About 15 grams of salt per kilo of meat 300gr of Flour (for dusting) 1Kg of Breadcrumbs (plain or seasoned) Timestamp: 00:00 - Intro 00:31 - The Meat 02:00 - The Egg-mix 03:43 - Deep fry and tasting