HOW TO MAKE MILANESA DE RES
Milanesa Steak, Milanesa de Res in Spanish, is a popular thinly sliced, breaded main course, quickly pan-fried. It's an easy dish that gets on the table in 30 minutes.
Provided by Christian Guzman
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Begin heating oil in skillet on medium heat on the stove top.
- In shallow casserole or pie dish, stir together breadcrumbs and spices, set aside.
- In another shallow casserole or pie dish, whisk eggs until well blended, set aside.
- Sprinkle flour on both sides of each steak.
- Working with one steak at a time (using gloves, if you like), dip each steak in egg then in breadcrumb mixture. Set steaks aside on a baking sheet so they're not touching.
- Once all steaks are covered and the oil is hot, cook one steak at a time. Place in the oil and cook for 1-2 minutes if the steaks are 1/8" thick or 2-3 minutes if the steaks are 1/4" thick. Using tongs, turn and repeat.
- Remove steaks to drain on paper towels.
- This meal is typically served with French fries when plated or can be made into fajita style tacos or sandwiches. I've shown it with a tomato pico de gallo and a rounded scoop of polenta, garnished with cilantro and lime slices for squeezing a bit of lime juice on top when serving.
Nutrition Facts : Calories 385 kcal, Carbohydrate 17 g, Protein 32 g, Fat 21 g, SaturatedFat 13 g, Sodium 507 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BREADED FRIED STEAK - MILANESA
Popular throughout Latin America (especially in Uruguay), milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak milanesas are delicious served with chimichurri sauce.
Provided by JackieOhNo
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the flour, salt, and pepper together in a shallow bowl.
- Mix the breadcrumbs with the oregano and spread onto a plate.
- Whisk the eggs lightly.
- Dredge each steak into the flour, coating both sides.
- Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
- Heat 1/2 inch of oil in a large skillet on medium-high heat.
- Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
- Serve warm, with chimichurri sauce.
STEAK MILANESA TORTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- 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.
MILANESA
I LOVE milanesa, it's basically a mexican chicken fried steak with no gravy, I sprinkle with lemon and serve with my Easy Mexican Rice, salad and sliced avocado.
Provided by Mrs. Ambrosia
Categories Meat
Time 35m
Yield 6 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oil.
- Salt and Pepper flour on one plate.
- Make Egg Wash.
- Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.).
- I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
- Dip steak in flour, then egg then cover with saltine crumbs.
- Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
- Drain on Paper Towels.
- OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.
Nutrition Facts : Calories 341.6, Fat 14, SaturatedFat 5, Cholesterol 122, Sodium 196.6, Carbohydrate 22.9, Fiber 1.1, Sugar 1.3, Protein 29.1
MILANESA DE RES
Everyone who knows my grandma loves her Milanesa empanizada (breaded Milanese). I learned how to cook thanks to her, and when I was 7 years old I learned how to cook this Milanesa de res recipe. I consider this recipe a basic on Mexican cuisine. You're gonna love it! You can serve this with French fries, rice, refried beans, or a salad (we use lettuce, tomato, avocado, and cucumber slices with a twist of lemon). Corn or flour tortillas go great with all this.
Provided by ribka
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Crack eggs in a medium bowl and beat slightly with a fork or whisk. Set aside. Place smashed crackers on a plate big enough for the steak.
- Season steak with salt and pepper and soak in the beaten egg. Transfer to the smashed crackers and cover both sides with the crackers using a spoon; you can press a little bit with the spoon so that the crackers stick better.
- Heat a frying pan over medium heat and add enough oil to cover the bottom half of the steaks. Cook 2 steaks in the hot oil until crackers have turned light golden brown, 4 to 5 minutes. Turn and continue to cook until golden and meat is no longer pink, 4 to 5 minutes more. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining steaks.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 42.7 g, Cholesterol 123.2 mg, Fat 15.9 g, Fiber 1.8 g, Protein 20 g, SaturatedFat 3.6 g, Sodium 732 mg, Sugar 0.4 g
BREADED STEAKS
This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.
Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
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