Today we have a Milanesa recipe. “Milanesa” refers to a thin cut of meat that is breaded and pan fried, and then served with fried potatoes, a salad, and sometimes rice and beans. It is considered a main dish in many states of México and other Latin American countries, where it is a favorite with children and adults alike.
|Besides the main dish, the Menu includes Soup of the day, Rice, Beans, and a Fresh Fruit Drink. About $3.50 US|
This type of milanesa recipe is one of the many dishes regularly offered in small-kitchen restaurants called “Cocinas Económicas”. These restaurants are usually located close to office buildings or industrial areas, in order to cater to the hungry workers at lunch time; here they can get a 3-course meal called “Comida Corrida” at an affordable price. These small restaurants will serve the main dish with soup, salad, rice or beans, and dessert, all for around 4 or 5 dollars. The cook usually offers 2 or 3 options as a main dish, like “Caldo de res”, Chiles Rellenos, or Asado de Puerco, just to mention a few. Milanesas are (most of the time) part of the daily menu.They can be made with beef, chicken or even pork. Cocinas Económicas are really busy places around noon time because lunch is the main meal of the day in México.
|A busy “Cocina Económica”. Photo Courtesy of Clelia Pellicano. You can check her great work HERE.|
- 1 1/2 pound of thin cut top round beef steaks (6 steaks)
- 2 eggs
- 2 cups of bread crumbs or saltine crackers ground into crumbs (see note)
- 2 garlic cloves chopped
- 1/2 teaspoon black peppercorns
- Vegetable oil for frying
- Salt to taste
* This is my mother’s Milanesa recipe, and we use saltine crackers to bread the milanesas.
* Sirloin steaks also work fine for milanesas, make sure to pound them very thin.
* You can use chicken or pork instead of beef.
4. Now, to start the breading process. Dip the steaks into the egg mixture.
I hope you enjoy my mother’s Milanesa Recipe and come back to tell me about it.