Milanesa Breaded Steak
By David J. Stewart
This is one of my favorite Mexican recipes to cook and eat. It's very simple to make and unbelievably delicious.
2 lbs of thinly sliced beef. You can use round steak, sirloin, rib-eye, et cetera. Most markets sell thin sliced beef.
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups bread crumbs (seasoned or unseasoned, it's your preference. I like seasoned.)
1/2 cup extra virgin olive oil (it has a robust fruity flavor)
Breading & Cooking Directions
In a shallow baking dish scramble the eggs well. Next, combine with the milk, salt, and pepper. In a separate baking dish spread out the bread crumbs. Dip a slice of beef in the egg mixture. Coat evenly and completely. Now dip the slice of beef into the bread crumbs. Coat both sides with the breadcrumbs. If there are uncovered spots on the slice of beef, sprinkle bread crumbs on the area and gently pat it down. Use a little egg if you need to to make the bread crumbs stick.
Heat the olive oil in a frying pan over medium heat. Have a serving plate ready with paper towels. Fry the slices of breaded beef on each side for 1 to 2 minutes until golden brown. Since the meat is so thin it will cook quickly. Milanesa will be hot so be careful. Allow to cool for a couple minutes before eating.
Milanesa goes great with slices of lime. In fact, I wouldn't think of eating it without limes. You can also use lemons, but they're not the same. Limes are traditional in Mexican food. Cut the limes into one-fourth slices. Squeeze a piece of lime and let the juice drip onto your steak. Awesome!
I highly recommend a cold scoop of sour cream to go along with the Milanesa steak. If nothing else, get the sour cream and limes to eat with the Milanesa. Mexican rice goes along with this too. Since Milanesa is a Mexican dish, anything south of the border perfectly compliments this recipe.
My homemade guacamole dip recipe is absolutely delicious with a fresh bag of tortilla chips.
Some people like dipping mustard on the side, but I don't use it.
I sometimes serve this meal with refried beans from a can (which are far better than a lot of the bland and soupy refried beans I've been served in restaurants). You can also put some refried beans onto a couple dozen tortilla chips, sprinkle mozzarella cheese on top and then bake them in a broiler for a couple minutes. Dip them in the guacamole dip. I open a can of diced tomatoes and green chilies and pour it into a bowl to dip the tortilla chips into. It's a taste-bud frenzy of flavors.