Popular throughout Latin America, milanesas are very thin cutlets (typically beef or chicken) that are breaded and fried, Italian-style.
They're easy to make and perfect for a quick supper. Start with thinly sliced top round battered with beaten egg and seasoned bread crumbs. Fry them in oil for a few minutes on each side, drain on paper towels, and serve.
You can make milanesas with chicken breasts, too (pollo a la milanesa) -- just be sure to pound them to a thin, even thickness.
Milanesas are delicious served with chimichurri sauce or guasacaca.
- 1 pound top round (sliced thinly into about 6 thin steaks)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups breadcrumbs
- 2 teaspoons oregano
- 2 tablespoons parmesan cheese (grated)
- Salt to taste
- Black Pepper to taste
- In a shallow bowl or plate, mix the flour, salt, and ground pepper together in a shallow bowl or plate and set aside.
- In a shallow bowl, whisk the eggs lightly with the water.
- Mix the breadcrumbs with the oregano and Parmesan cheese, and season them with salt and freshly ground black pepper to taste. Spread the breadcrumbs out onto a plate.
- Dredge each steak in the flour, coating both sides and shaking off excess.
- Dip each floured steak into the egg wash, letting excess fall off, then place into the breadcrumbs, coating both sides thoroughly.
- Heat 1/2 inch of oil in a large skillet over medium-high heat.
- Fry each steak for about 3 to 4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
- Serve warm, with rice and chimichurri sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|