Steak Milanese Food

STEAK MILANESA TORTA

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

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.

STEAK ALLA MILANESE

Steps:

• Cut the steak into 4 equal size portions and pound until each piece is between 1/4 and 3/8-inch thick.
• Whisk the egg and milk together in a shallow dish.
• Thoroughly combine the breadcrumbs, parmesan cheese, garlic powder, 1 teaspoon of salt, and a few grinds of black pepper on a plate.
• Dip the steaks in the egg, then press firmly into the breadcrumb mixture to be sure the coating adheres and set aside.
• Heat the olive oil and butter in a large frying pan over medium-high heat.
• Add the steaks in a single layer and cook, turning several times, until the outsides are crisp and golden brown, about 4 minutes total for medium doneness.
• To serve, plate individual portions of sautéed spinach, top each with a piece of steak and spoon some marinara sauce over the top.

PORK MILANESE WITH SPAGHETTI

Steps:

• Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
• Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
• Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

MILANESA

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.

PORK MILANESE

Steps:

• Preheat the oven to 200 degrees F.
• Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
• Transfer the pork to plates and serve with lemon wedges.

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

MILANESA - CUBAN CHICKEN FRIED STEAK

Steps:

• Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
• After 1 hour, beat eggs and add salt.
• Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
• Fry in hot oil until brown.

MILANESA

Steps:

• Prepare the veal cultists by removing any fat. Pound the veal steaks to just under 1/4 inch using a kitchen mallet
• In medium bowl, whisk together the eggs, parsley, milk and garlic. Season with salt and pepper. Add steaks to beaten eggs mixture and cover with foil.
• Leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better. Remove the steaks from the fridge and coat each steak on both sides with bread crumbs and set aside.
• Add vegetable oil to a skillet over medium high heat. When the oil is really hot, add the crumbed steaks and cook for about 15 minutes, turning them half way, until the they are golden brown and crunchy.
• Remove Milanesa steaks from skillet and place them on a large plate lined with paper towels.
• Preheat oven to 350F. Lightly spray a baking tray with olive oil and add fired Milanese steaks to it. Spread on each steak, a layer of tomato sauce add a piece of ham and a piece of cheese, sprinkle with oregano and bake for 5 minutes until the cheese has melted.
• Serve with fried potatoes

BEEF MILANESA

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.

STEAK MILANESE

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.

RACH SEASONS BEEF MILANESE WITH EVERYTHING BUT THE KITCHEN SINK (+ WE LOVE IT)

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

HOW TO MAKE MILANESA DE RES

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.

CEMITA MILANESA

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.