Comments on: Best Beef Milanesa

By: Ray

Ray — Sat, 06 Jun 2026 04:05:37 +0000

In reply to Karina Carrel. Thank you Karina. I don't care for the flavor that certain oils impart. I guess I'll try avicado oil!

By: Karina Carrel

Karina Carrel — Thu, 04 Jun 2026 20:29:26 +0000

In reply to Ray. Hi Ray, I use avocado oil, but you can use any neutral oil with a high smoke point like canola, vegetable, or peanut oil.Wworks perfectly to get that crispy, golden crust. Happy cooking! Xx

By: Ray

Ray — Wed, 03 Jun 2026 01:31:25 +0000

What kind of oil do you use?

By: Karina Carrel

Karina Carrel — Tue, 17 Mar 2026 01:43:46 +0000

In reply to janmaus. Hi Janmaus, So glad the cube steak worked out! It's a great sub for Milanesa. To answer your question, an eye fillet is actually what we call the beef tenderloin here in Australia. It’s the most tender cut, which is why it’s popular for this, but eye of round is definitely much tougher and leaner by comparison. Love the tip about adding Parmesan to the Panko—that extra salty crunch sounds incredible. Thanks for sharing! Xx

By: janmaus

janmaus — Thu, 12 Mar 2026 21:56:14 +0000

I gave this 5 stars because I used cube steak. What is the “eye fillet?” Are you referring to Eye of Round? That cute cut is one of the toughest pieces of meat on the cow. I do like it and cook it semi-frequently: lean, properly sized, reasonably priced, and good tasting. i usually oven roast it and slice super thin. The cube steaks i used for this recipe turned out spectacularly good! I definitely concur with using Panko crumbs for extra crispness. I also frequently add a handful of finely grated Parm to the breading for extra crunch.