BEEF MILANESE RECIPES

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BEEF MILANESA RECIPE - FOOD.COM



Beef Milanesa Recipe - Food.com image

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.

Total Time 1 hours 25 minutes

Prep Time 1 hours 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/2 cup fine breadcrumbs
4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
vegetable oil (for frying)
1 lime, quartered

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, FatContent 1.6, SaturatedFatContent 0.5, CholesterolContent 46.5, SodiumContent 189.7, CarbohydrateContent 16.4, FiberContent 1.1, SugarContent 0.6, ProteinContent 3.8

RACHAEL'S BEEF MILANESE WITH EVERYTHING | RECIPE - RACHAEL ...



Rachael's Beef Milanese with Everything | Recipe - Rachael ... image

"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

1 cup breadcrumbs
1 cup finely grated Parmigiano-Reggiano
½ cup panko breadcrumbs
1 teaspoon crushed red pepper
about ? palmful
1 teaspoon fennel pollen or ground fennel
about ? palmful
1 teaspoon granulated garlic
about ? palmful
1 teaspoon granulated onion
about ? palmful
1 teaspoon dried oregano
about ? palmful
1 teaspoon dried parsley
about ? palmful
1 teaspoon dried thyme
about ? palmful
4 large top round beef steaks (?- to ¼-inch-thick)
Salt and pepper
1 cup flour
3 eggs
Olive or safflower oil
for shallow frying
1 large head escarole
coarsely chopped
½ cup shaved Parmigiano-Reggiano
EVOO
for drizzling (about 2 tablespoons)
1 tablespoon fresh lemon juice
1 small bulb fennel
very thinly sliced
1 shallot
very thinly sliced

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 ?-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

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