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
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
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.
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.
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
STEAK MILANESE
This dish can either be served as a family dinner or for company. It's simple to prepare and tastes great!
Provided by Kim D.
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl, beat lightly egg and water.
- In another shallow bowl, combine bread crumbs and Parmesan cheese.
- Season cube steaks with salt and pepper.
- Taking one steak at a time, dip into the egg mixture, coating both sides, then into the bread crumb mixture, again coating both sides.
- Place coated steaks on a plate or cookie sheet.
- In a large skillet, heat olive oil.
- When oil is hot, add steaks and cook for 2-3 minutes.
- Turn steaks and cook an additional 2-3 minutes.
- Transfer steaks to a clean plate.
- Add wine and scrap up any brown bits from the pan.
- Allow sauce to thicken and reduce to a thin syrup.
- Return steaks to pan and flip to coat.
- Remove steaks and garnish with chopped tomatoes and parsley.
Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 2, Cholesterol 55.2, Sodium 613.8, Carbohydrate 12.2, Fiber 1, Sugar 1.8, Protein 4.9
MEXICAN TORTAS DE MILANESA
It is a Mexican steak sandwich which is nothing like you've had before. Don't let the long recipe scare you off, it's really easy--it just takes a lot of words to explain each step. This is an authentic meal my husband grew up on in Mexico. You won't find anything like it at Taco Bell, I promise.
Provided by ROBIN PENA
Categories Lunch/Snacks
Time 40m
Yield 4 large sandwiches
Number Of Ingredients 13
Steps:
- Dredge steaks in egg and breadcrumbs, set aside.
- Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
- Test temp of oil by sprinkling some breadcrumbs into oil.
- If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
- Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
- Put steaks in a warm oven to keep warm while you continue with the next steps.
- In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
- To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
- If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
- Then split the bread (or sub buns) down the center and scoop out excess bread.
- To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
- Set aside.
- To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
- Sprinkle with 1/4 of the chorizo.
- Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
- Top with shredded lettuce.
- Then add the sliced tomato.
- Followed by the avocado slices.
- Then the onions.
- Add the sandwich top and open really wide!
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