Breaded Fried Steak - Milanesa

"Popular throughout Latin America (especially in Uruguay), milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak milanesas are delicious served with chimichurri sauce."
 
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photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Mix the flour, salt, and pepper together in a shallow bowl.
  • Mix the breadcrumbs with the oregano and spread onto a plate.
  • Whisk the eggs lightly.
  • Dredge each steak into the flour, coating both sides.
  • Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly.
  • Heat 1/2 inch of oil in a large skillet on medium-high heat.
  • Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
  • Serve warm, with chimichurri sauce.

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Reviews

  1. I liked this and really enjoyed it with chimichurri sauce and panko for the breading. My only critique, mine needed more salt. Thanks for posting Jackie! Made for Culinary Quest 2014.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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