MILANESA STEAK RECIPE RECIPES

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.

Steps:

• Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture. In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.  Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes.  Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes. Gradually add water, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat. Serve steaks smothered with gravy.