Milanesa! Beef, chicken and pork can be used for this delicious recipe. In my family, cracker meal was traditionally used to bread the thin sliced beef, but breadcrumbs work well too. Many plated milanesa you see are oversized and take up the whole plate! I like to slice them into smaller sections. This makes them more manageable when breading and frying. Mom would prepare beef milanesa for 10! Imagine that! A simple fresh salad as you see pictured and fried russet potatoes were always served with the milanesa de res in our house.
Most times the fried potatoes would be in the form of large wedges. Mom would boil the potatoes ahead of time and let them cool. She then would simply sliced into quarters and fry them once the steaks were done. Easy side! And most times the salad would be dressed with fresh lemon juice, salt and pepper. Don’t forget the corn tortillas! A taco with a spicy salsa garnish is delicious!!
After cooking the beef milanesa, fry some chile serrano or jalapeño for some chiles torreados! Fried serranos are often served on the side with many traditional mexican dishes.
Milanesa de Res(Beef Milanesa)
Ingredients
Ingredients
- For Seasoned Cracker Meal
- 50 saltine crackers
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chile ancho powder or guajillo
- 1/2 teaspoon chile de arbol powder or cayenne pepper
You will also need
- 1 1/4 pounds thin milanesa-style steaks top round, 4 steaks
- Salt and pepper to taste
- 3-4 large eggs lightly beaten
Instructions
Directions
- Add the crackers to the food processor, along with the spices listed. Pulse, then process on high until you get a fine cracker meal. Transfer to a baking sheet, set aside.
- Season the beef lightly with salt and pepper and transfer to a plate until ready to use. In another shallow dish, lightly beat the eggs with some salt and pepper, to taste.
- Dip the beef into the egg to cover, then coat with cracker meal using hands to firmly press onto beef on both sides. When I say firmly, I mean press hard until the cracker meals sticks well. Set aside for 10 minutes. Or cover and refrigerate for 1 hour.
- Preheat 1 cup of oil to medium heat for 5-6 minutes in a large deep skillet. Once oil is hot, fry one milanesa at a time for about 3 minutes per side or until golden brown. Try not to move it too much or the cracker meal will come off. Some of the loose breading will fall off and become dark brown while you are frying each piece. It won't affect the milanes. Just wotk as quick as you can.
- Transfer to a plate lined with paper towels or to a baking sheet lined with a wire rack. Keep warm in a low temperature oven. Serve with a simple salad, fried potatoes of your, salsa and plenty of corn tortillas!
Notes
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I’m going to try making this, but 34 eggs!!?? I think you meant 3-4 eggs?
Clearly, there should be a dash between the 3 and 4. Apologies