RACH SEASONS BEEF MILANESE WITH EVERYTHING BUT THE KITCHEN SINK (+ WE LOVE IT)
"When it comes to breadcrumbs, you're the boss," Rach says. "Give them all the flavor you've got. This is a great way to use up the end of the spice jar."
Provided by Rachael Ray
Number Of Ingredients 33
Steps:
- In a large shallow bowl, mix all the ingredients for the breading
- Pat the steaks dry; season with salt and pepper
- In a shallow bowl, add the flour
- In another shallow bowl, whisk the eggs until blended
- Coat the steaks in the flour; shake off excess flour
- Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere
- Transfer to a wire rack
- In a large skillet, heat about ⅛-inch of olive oil over medium-high
- When the oil ripples, add the cutlets
- Cook until the cutlets are brown and crisp, about 2 ½ minutes per side
- Let rest on a clean wire rack
- In a large bowl, mix the escarole, shaved Parm, EVOO, and lemon juice
- In a small bowl, toss the fennel and shallot
- Divide the cutlets among the plates
- Top the cutlets with the escarole salad and the fennel and shallot
BEEF MILANESA
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
Categories Steak
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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
CEMITA MILANESA
When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
- Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
- Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
- Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.
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.
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
Categories Steak
Time 24m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
MILANESA NAPOLITANA
In Buenos Aires, Argentina in the 1940's the milanesa, or breaded steak, was refashioned into a beef parmesan. They love Italian food. I made this with Stehouwers Beef Sizzlers (you can get them at Wal-Mart). I accidentally mistook them for minutes steaks in the freezer. They turn out to be very thin rib-eye over a cube steak...
Provided by Sue L
Categories Beef
Time 45m
Number Of Ingredients 8
Steps:
- 1. If you are using top round, cut it into 4-6 sections and pound it out as thin as you can.
- 2. Whisk the egg with water. Use the beaten egg to dip the meat into, then dredge in flour.
- 3. Shallow fry in a large skillet in oil (about half inch deep) until browned on both sides. Almond flour needs a gentle touch so don't poke at it too much and have the crust falling off.
- 4. Preheat the oven to 375F. Place the browned patties on a baking sheet, cover with a ham slice, then marinara, then cheese. I like using 2 pieces of cheese.
- 5. Bake until hot and cheese is melted, about 15 minutes give or take.
- 6. Serve with spaghetti or zucchini zoodles.
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
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