Prep 1 hr 15 mins
Cook 10 mins
Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.
- 1 large egg
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt (to taste)
- 1⁄8 teaspoon fresh ground pepper (to taste)
- 1⁄2 cup fine breadcrumbs
- 4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
- vegetable oil (for frying)
- 1 lime, quartered
- Pound boneless steaks thin, ¼ inch.
- In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
- Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
- In a large nonstick skillet, heat oil to a depth of about ¼ inch.
- Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.
The best thing about this recipe is you can use virtually any cut of beef. If you want to splurge? Go for the best cuts and don't worry about the pounding. If you need to save a few buck? Go for what's on sale and just make sure you pound it out well and cut it thin. To be honest I've done both and both come out wonderful!
Wow, this was really good. I used grass fed milanesa (it was already really thin when I got it from Whole Foods so I didn't pound it). Added garlic powder, paprika and onion powder to the bread crumbs for a little more kick and used spelt flour to coat. Best Milanesa, or for that matter, breaded meat I've ever had.