HOW TO COOK MILANESA WITHOUT BREADING RECIPES

Name: Mexican Steak Milanesa
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 6 portions, 6 serving(s)
Ingredients: 1 -2 lb round steak, cut no more than 1/2 in. thick, tenderized; 1 limes, juice of or 1 lemon, juice of; 1 teaspoon salt (to taste); 1/2 teaspoon ground black pepper (to taste); 2 eggs; 3 tablespoons water; 3/4 cup flour; 3 cups dried breadcrumbs; vegetable oil, for frying; limes or lemon wedge, for garnish

MEXICAN STEAK MILANESA RECIPE - FOOD.COM

Mexican Steak Milanesa Recipe - Food.com image

Excellent way of preparing thin round steak, was initially published in the food section of "San Antonio Express-News".

Total Time 24 minutes

Prep Time 20 minutes

Cook Time 4 minutes

Yield 6 portions, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 lb round steak, cut no more than 1/2 in. thick, tenderized
1 limes, juice of or 1 lemon, juice of
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 eggs
3 tablespoons water
3/4 cup flour
3 cups dried breadcrumbs
vegetable oil, for frying
limes or lemon wedge, for garnish

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.

Nutrition Facts : Calories 441.5, FatContent 13.3, SaturatedFatContent 4.6, CholesterolContent 117.2, SodiumContent 849.6, CarbohydrateContent 51.6, FiberContent 2.9, SugarContent 3.6, ProteinContent 26.6

MILANESA AUTHENTIC RECIPE | TASTEATLAS

Milanesa Authentic Recipe | TasteAtlas image

This traditional milanesa recipe is adapted from www.196flavors.com. In case you can't get hold of the beef round, you can use beef tenderloin instead.

Provided by TasteAtlas

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 lb (900g) beef round, thinly sliced ??(1 cm thick/ 2/5-inch thick)
2 eggs , beaten
2 cups (250g) breadcrumbs
2 garlic cloves, chopped
3 tbsp parsley, chopped
salt
black pepper, ground
vegetable oil (for frying)

Steps:

Slice the beef into a centimeter thick cutlets.
Cut off all the fat and the sinew to get as clean of as cutlets as possible.
Tenderize the cutlets with a mallet until half a centimeter thick.
Whisk the eggs with chopped garlic, chopped parsley, salt, and pepper.
Drench the cutlets in the egg mixture, then let them soak in it in the refrigerator for 45 minutes.
Heat the oil over medium-high heat until it reaches 170°C/340°F.
Coat the cutlets in breadcrumbs and fry them on both sides for a few minutes, then place them on paper towels to drain.
Serve warm, with some of the following: French fries, mashed potatoes, green salad, potato salad, or roasted peppers.

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