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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Milanesa de Res(Beef Milanesa)

Milanesa de Res(Beef Milanesa)

May 8, 20182 Comments

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 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)

Take a simple thin beef steak and make is even more delicious with this milanesa de res recipe! Enjoy with a side of rice, beans, salad, salsa and tortillas! Even better, serve it in a cemita-style roll with all the garnishes!
4.50 from 2 votes
Print Pin Rate
Course: Beef, Main Course
Cuisine: Mexican

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

When I took these pictures, I did not dust the beef with flour as instructed. I think the breading stays on better by adding this step.  Any thin sliced cut of meat will work for this recipe. Spicy breadcrumbs would work as well for the milanesa. Get creative and try some finely crushed corn tortilla chips or corn flakes! 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Traditional Mexican Recipes Tagged With: Beef Milanesa, Beef Recipes, Milanesa, Milanesa de Res, Traditional Mexican Recipes

Previous Post: « Carne Asada-Grilled Skirt Steak with Longaniza
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Reader Interactions

Comments

  1. Betty

    December 10, 2024 at 10:24 am

    I’m going to try making this, but 34 eggs!!?? I think you meant 3-4 eggs?

    Reply
    • Sonia

      December 10, 2024 at 10:29 am

      Clearly, there should be a dash between the 3 and 4. Apologies

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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