STEAK MILANESA TORTA
- Heat the canola oil in a large skillet.
- Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
- Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
- Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
- Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.
MEXICAN STEAK MILANESA
Excellent way of preparing thin round steak, was initially published in the food section of "San Antonio Express-News".
Provided by dcdsatx54
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
- Cut meat into 8 pieces. (Pound portions to tenderize if you didn't get the meat already tenderized.) Toss meat with lime or lemon juice and season with salt and pepper.
- Lightly beat eggs with water in bow. One at a time, dip steaks in flour, then in eggs, then in bread crumbs.
- Heat oil in large, heavy skillet and fry as many steaks in a pan as you can cook without crowding. Steaks should be cooked through (about 4 min.), crisp and brown on both sides. Keep cooked steaks warm in 250 degree oven while cooking remaining steaks.
- Serve hot with lime or lemon wedges for garnish.
BEEF MILANESA TORTA RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 23
- 1. Add the crackers to the food processor, along with the spices listed. Pulse, then process on high until you get a fine cracker meal. Transfer to a shallow dish, set aside. 2. Season the beef lightly with salt and pepper and transfer to a plate until ready to use. In another shallow dish, lightly beat the eggs. Prep your vegetables, cover until ready to use. 3. Preheat 1/2 cup of oil to medium heat for 5 minutes. Dip the beef into the egg to cover, then coat with cracker meal using hands to gently press onto beef. 4. Once oil is hot, cook the milanesa for about 3 minutes per side or until golden brown. Try not to move it too much or the breading may come off. Transfer to a plate and cover loosely with foil paper to keep warm. When you are frying the last piece, heat the refried beans until warm. 5. Slice the milanesa in half so you have 6 equal pieces.To the roll, spread with refried beans, lettuce, tomato, avocado, beef milanesa, onions and salsa. Serve with crispy potato wedges. Tips: To quick-pickle the red onions, squeeze the juice of 1 lemon over the onions. Add 2 tablespoons of olive oil and season with salt and pepper to taste. Do this first thing so the onions have time to pickle while you cook. If you don't eat beef, this recipe can also be prepared with chicken.
Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.
Provided by Mad-catter
Yield 4 serving(s)
Number Of Ingredients 8
- Pound boneless steaks thin, ¼ inch.
- In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
- Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
- In a large nonstick skillet, heat oil to a depth of about ¼ inch.
- Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.
Nutrition Facts : Calories 94, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 189.7, Carbohydrate 16.4, Fiber 1.1, Sugar 0.6, Protein 3.8
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- Grind the garlic clove and peppercorn in a mortar. If you do not have a mortar, finely chop the garlic and use a pepper grinder for the black peppercorns or ground pepper.
- In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns, that way it’s easier to add the mix to the eggs. Whisk again.
- In a large dish, spread the bread crumbs mixed with salt (If using regular bread crumbs) and have another dish ready to place the steaks after breading.
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- 1. Pound the pork cutlet to ¼ inch thickness and pat dry with paper towels. Season with salt and pepper. Place flour, egg, and breadcrumbs each in a shallow bowl. Dredge the pork first in flour, then egg, then breadcrumbs.
- 2. In a sauté pan over medium-high heat, heat oil until shimmering. Add the breaded pork cutlet to the oil and fry until golden brown, about 3 minutes per side. Drain *milanesa* on a paper towel-lined baking sheet.
- 3. Meanwhile, make the chipotle sour cream. In a small bowl, combine crema, chipotle chile, and lime juice.
- 4. Assemble the *milanesa* sandwich by splitting the bread roll and coating one side with chipotle crema. Add the *milanesa* and desired toppings such as lettuce, tomato, cilantro, onion, jalapeños, and hot sauce.
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- Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
- Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
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- Place pounded chicken and buttermilk into a gallon-sized freezer bag and refrigerate for at least 4 hours and up to overnight.
- Combine the panko breadcrumbs, paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork and place mixture in a shallow bowl.
- Working one at a time, dredge marinated chicken and transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko and spices, pressing to adhere.
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Top Asked Questions
How to cook Milanesa de res steak?Using a large skillet, heat ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks. Serve your milanesa de res with warm fries and a salad. If you have any leftovers make yourself a “Torta de Milanesa” with it.
What are the best tips for making Torta de milanesa?You can also make a torta de milanesa with chicken breasts ( milanesa de pollo) or beef ( milanesa de res ). Pound the pork cutlet to ¼ inch thickness and pat dry with paper towels. Season with salt and pepper. Place flour, egg, and breadcrumbs each in a shallow bowl. Dredge the pork first in flour, then egg, then breadcrumbs.
What is milanesa and how is it made?Milanesa consists of thin slices of beef, poultry, veal or sometimes pork. Each slice is dipped in beaten eggs, that are seasoned with salt and other seasoning depending on recipes, such as garlic, parsley or oregano. Each slice is then generously topped with bread crumbs and sometimes flour and lightly fried in an oil bath.
What is milenesa steak made of?This Milenesa steak recipe uses very thinly sliced beef, usually top round. Our market has the sliced steak available pre-packaged. If you need to ask your butcher to slice them, they should be about ⅛ to ¼″ thick. Milanesa de Res is made with thinly sliced round steak.