From Karen Zubiaurre's kitchen in Uruguay. 
Oven-Baked Beef Milanesa
Hi there! This was my first time trying to make milanesas in the oven. I used a nonstick baking sheet so I didn’t have to use any oil at all. Santiago is taking a medication that needs to be paired with a healthy diet, so we’re trying to avoid fried foods. It’s tough for me at his age to make these changes, and even though I try, there are things he just refuses to try or change in his meals. Today I decided to stop making fried milanesas and wanted to try baking them to see how they turned out. I explained to him that they looked different because they were made without oil, just like the doctor recommended. At first, he made a face when he saw them, but he started eating without any problem. He finished the whole milanesa and didn’t leave a single piece. It was a hit at home, so I wanted to share the idea. If anyone has another way to make them even better, I’d love to hear your suggestions!
Oven-Baked Beef Milanesa
Hi there! This was my first time trying to make milanesas in the oven. I used a nonstick baking sheet so I didn’t have to use any oil at all. Santiago is taking a medication that needs to be paired with a healthy diet, so we’re trying to avoid fried foods. It’s tough for me at his age to make these changes, and even though I try, there are things he just refuses to try or change in his meals. Today I decided to stop making fried milanesas and wanted to try baking them to see how they turned out. I explained to him that they looked different because they were made without oil, just like the doctor recommended. At first, he made a face when he saw them, but he started eating without any problem. He finished the whole milanesa and didn’t leave a single piece. It was a hit at home, so I wanted to share the idea. If anyone has another way to make them even better, I’d love to hear your suggestions!
Open in Cookpad AppSteps
- 1
First, preheat the oven to 400°F (200°C). Beat the eggs in a bowl and add salt and seasonings. I bought the milanesas already breaded from a place that makes them really well. I just dipped them in the egg and placed them on a baking sheet lined with a nonstick sheet to keep the egg from sticking. If you don’t have a nonstick sheet, you can try greasing the baking sheet to see if you get the same result.
- 2
If you want to make them yourself, it’s very easy: just dip the beef or chicken in egg, then in breadcrumbs, and then again in egg. If you use good quality, tender meat, it’s even better. I buy ones that I know are really good quality.
- 3
Bake for 15 minutes at 350°F (180°C). Then flip them over and bake for another 10 minutes. I cut one open to check if it was cooked through, and it was perfect for my taste. The cooking time will depend on the size of your milanesas—mine were pretty big, so if you use smaller ones, they’ll be ready sooner. The important thing is not to overcook them so they don’t get too dry or tough.
- 4
They turned out delicious! Of course, the flavor is different and not the same as fried, but we’re trying to make changes and follow the doctor’s advice. It worked out pretty well and Santi liked them.
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