Is There Different Ways To Cook Milamesa

Today we accept a Milanesa recipe. "Milanesa" refers to a thin cut of meat that is breaded and pan-fried, and and so served with fried potatoes, a salad, and sometimes rice and beans. It is considered a chief dish in many states of México and other Latin American countries, where it is a favorite with children and adults akin. Nosotros phone call it"Milanesa de Res", in Castilian.

Milanesa Recipe

This type of "milanesa de res" recipe is ane of the many dishes regularly offered in small-kitchen restaurants called "Cocinas Económicas". These restaurants are commonly located shut to office buildings or industrial areas, in order to cater to the hungry workers at lunchtime; here they can get a 3-course meal called "Comida Corrida" at an affordable toll. Besides the main dish, the Menu includes Soup of the twenty-four hour period, Rice, Beans, and a Fresh Fruit Drink. About $three.fifty US

These pocket-size restaurants will serve as the primary dish with soup, salad, rice or beans, and dessert, all for around 4 or 5 dollars. The cook normally offers two or 3 options as a principal dish, similar "Caldo de res", Chiles Rellenos, or Asado de Puerco, just to mention a few. Milanesas are (about of the time) office of the daily menu. They can be fabricated with beef, chicken or even pork. Cocinas Económicas are really busy places around apex time because lunch is the main meal of the mean solar day in México.

A decorated "Cocina Económica". Photograph Courtesy of Clelia Pellicano. You can check her great piece of work HERE.

How to brand Milanesa de Res

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Grind the garlic clove and peppercorn in a mortar.
In a large basin, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns.
In a large dish, spread the bread crumbs mixed with common salt, and have another dish ready to place the steaks afterwards breading.

Mexican Milanesa recipe, a step by step photo tutorial with delicious results.

Dip the steaks into the egg mixture.
Using kitchen tongs, place ane steak into the crumbs, turn to coat both sides. Patting on lightly to make sure the coating adheres to the steak. Place the already-breaded steak aside on a plate. Repeat this step with the remaining steaks.
Once you stop breading all the steaks you volition keep to fry them. Using a large skillet, heat ½ inch of oil over medium-high estrus. Make sure the oil is hot before placing the steaks.

Serve your milanesa de res with warm chips and a salad.

If you have any leftovers make yourself a "Torta de Milanesa" with it. I hope you lot savour my mother's Milanesa Recipe and come back to tell me about it.

Provecho!

Mely Martinez,

Milanesa de Res

Today we have a Milanesa recipe. "Milanesa de res" refers to a thin cutting of meat that is breaded and pan-fried so served with fried potatoes, a salad, and sometimes rice and beans.

Prep Time 15 mins

Cook Fourth dimension 20 mins

Total Time 35 mins

Course Beefiness

Cuisine Mexican

Servings six servings

Calories 311 kcal

▢ i ½ pound of thin cutting elevation round beef steaks half-dozen steaks
▢ ii eggs
▢ 2 cups of staff of life crumbs or saltine crackers ground into crumbs see note
▢ two garlic cloves chopped
▢ ½ teaspoon black peppercorns
▢ Vegetable oil for frying
▢ Table salt to taste

Grind the garlic clove and peppercorn in a mortar. If you do not have a mortar, finely chop the garlic and utilize a pepper grinder for the black peppercorns or ground pepper.
In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I unremarkably add a Tbsp. of h2o to the mortar afterwards grinding the garlic and peppercorns, that way it'southward easier to add the mix to the eggs. Whisk again.
In a big dish, spread the staff of life crumbs mixed with salt (If using regular breadstuff crumbs) and take another dish ready to place the steaks later on breading.
Now, to start the breading process. Dip the steaks into the egg mixture.
Using kitchen tongs, place one steak into the crumbs, turn to glaze both sides. Patting on lightly to make sure the blanket adheres to the steak. If necessary, plough steak once again to have an even blanket of breadcrumbs. Identify the already-breaded steak aside on a plate. I use wax paper to cover the plates for an easy clean up afterward. Echo this stride with the remaining steaks.
Once you end breading all the steaks yous volition proceed to fry them. Using a large skillet, heat ½ inch of oil over medium-high heat. Brand sure the oil is hot earlier placing the steaks. Fry about 3 minutes on each side until golden brown on both sides and cooked through. Place the steaks on paper towels to bleed any excess oil before serving.

Serve with warm fries and a salad.

* This is my mother's Milanesa recipe, and we use saltine crackers to staff of life the milanesas.

* Sirloin steaks also work fine for milanesas, make sure to pound them very thin.

* You tin can use craven or pork instead of beef.

* In Mexico, milanesas are sold in some butcher shops or supermarkets already breaded. I usually save some already-breaded in the freezer to use after.

Serving: six servings Calories: 311 kcal Carbohydrates: 26 yard Protein: 32 g Fatty: 7 g Saturated Fat: 2 g Cholesterol: 123 mg Sodium: 357 mg Potassium: 513 mg Fiber: 1 g Sugar: 2 g Vitamin A: 80 IU Vitamin C: 0.3 mg Calcium: 101 mg Iron: 4.3 mg

Let u.s. know how information technology was!

Vegetable Beef Soup With Rice (Carne Picada Con Arroz)
Beef in Tomato Sauce with Swiss Chard
Ancho Pepper Shredded Beef for Tacos
Liver and Onions