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This is one of our favorite meals.  I learned to make milanesas from an Argentine companion, but they also make them in Uruguay and Chile, and most South American countries.  This is the best picture I could find – but mine usually look a little different.  To make milanesas you need:

steak, sliced thin
italian seasoned bread crumbs
tomato sauce
mozzarella cheese

You can either get steak that is already sliced pretty thin (like about a 1/4 inch) or you can slice up your own.  You can pound it out to make it really thin, but I usually don’t, since it adds more time to the preparation.  I dip the meat in an egg wash, and then coat it in the bread crumbs.  Do this two times for each piece of meat.  Once they are coated, I fry them in about a 1/2 inch of oil until they are crispy and golden brown on both sides.  When they come out of the oil, pat them dry with paper towels to remove excess oil.  Place the cooked milanesas on a cookie sheet, and top with tomato sauce and mozzarella cheese.  Bake in the oven at 350 degrees for about 7 minutes, or until the cheese is melted.  I usually make homemade mashed potatoes to go along with the milanesas.  Some variations include lemon juice instead of tomato sauce and cheese (just don’t bake it) – this is Ramon’s favorite.  I think Zach told us that they ate milanesas like this in Mexico and topped them with avocado, which would also be good.  This is one of our favorites!


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