Milanesa Recipe from Uruguay
Uruguayan Milanesa Recipe!
Similar to American "country fried steak", Milanesa is
a thin, fried breaded steak. This recipe is from Milan, Italy.
1 1/2 pounds of thin & flattened beef, chicken or fish
4 eggs
Salt
Italian style breadcrumbs
Canola Oil
1. To make a good milanesa the key ingredient is to get a very thinly sliced Bistek or Churrasco, a very thin beef steak. Ask your butcher to slice your meat extra thin (of no more than 1/2 cm thick, preferably), and flatten it with a meat mallet, or you can have your butcher flatten the meat for you. You can also use thin slices of boneless chicken breast or fish filets for this recipe.
2. Beat the eggs in a large bowl, Add salt or garlic to taste.
3. Dip your filets first in the egg mixture then place in the bowl of breadcrumbs. Shake the bowl or pat the meat until evenly coated in the breadcrumbs. Repeat until all filets are coated in breadcrumbs.
4. Fill about 1/4 of a large frying pan with canola oil. Heat oil until very hot. Fry the breaded filets over medium heat until they show a golden color, be careful to flip them so that they are evenly golden. Transfer to a thick napkin or paper towel to drain the oil.
5. Served accompanied with a Russian Salad, Mashed potatoes, veggies, rice, or anything else you might wish. Enjoy!
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