milanesa de carne

Milanesa steak is Milanesa de Res and it&#39;s a treat any day of the week. This is a crispy classic. Thin sliced round steak is tenderized, coated in bread crumb and fried. Make it and share the love with a friend. Try it how we do as a Milanesa Tortas with all the delicious fixins or dip it into our guacamole manuel and salsa.

Beef Milanesa (Thin and Crispy)

lbs Beef Milanesa (about 5 slices)

Bread crumb

Eggs (whisked in large bowl)

Flour (all purpose)

tsp Sea salt (optional

tsp Seasonings of your choice*

Remove beef from package, remove excess liquid and tenderize each slice on both sides evenly. Longer tenderizing is required for extra thin milanesa.

Sprinkle with salt, and set to side on plate (optional: season with salt).

Prepare large enough surface area to prep ingredients: beat eggs in bowl, surface for flouring and a large plate for breading station.

Heat pan on low heat and add 1/2 cup oil.

Gloves are optional but we don&#39;t use them, just wash hands frequently if you need to do so.

Have a paper towel set to the side, it&#39;s going to be there to wipe your fingertips when necessary. Select hand you&#39;ll be using to dredge the meat and crumb. You&#39;ll want to use just that one to keep the other hand available for the flip.

Dredge in flour, dip in egg wash, and coat with bread crumbs.

Lay beef (for dredging) in flour and coat on both sides, then dip in egg, and coat with bread crumbs last and lay on surface. (flipping over into bread crumbs a few times is ok to ensure all sides are completely coated.)

To properly coat the Milanesa

Turn stove up to medium heat. After 2 minutes, place breaded milanesa in hot oil. You&#39;ll hear it bubbling. Repeat steps until pan is full.

Cook on each side for 4-5 minutes on medium/high heat.

You’ve worked creating this delicious meal, so just give it 5-10 to cool and the food will be golden!

Once fried on each side, use tongs to feel a firm grip on fried crispy beef milanesa. Transfer onto a cooling rack. Let cool for 10 minutes (or at least 5, be careful, they are hot).

To fry the Milanesas

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Beef Milanesa (Thin and Crispy)

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Beef Milanesa (Thin and Crispy)

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