Tasty Milanesa De Res

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Published: May 10, 2017 · Updated: Sep 17, 2020 by using Mely Martínez

Today we have a Milanesa recipe. “Milanesa” refers to a skinny cut of meat that is breaded and pan-fried, after which served with fried potatoes, a salad, and on occasion rice and beans. It is considered a chief dish in lots of states of México and other Latin American countries, where it is a fave with kids and adults alike. We call it "Milanesa de Res", in Spanish.Milanesa Recipe

This sort of "milanesa de res" recipe is one of the many dishes frequently supplied in small-kitchen eating places known as “Cocinas Económicas”. These eating places are normally located near workplace homes or industrial regions, that allows you to cater to the hungry employees at lunchtime; right here they could get a 3-course meal referred to as "Comida Corrida"  at an affordable rate. Besides the principle dish, the Menu includes Soup of the day, Rice, Beans, and a Fresh Fruit Drink.  About $3.50 US

These small restaurants will serve as the primary dish with soup, salad, rice or beans, and dessert, enthusiastic about around 4 or 5 dollars. The cook usually gives 2 or three options as a major dish, like “Caldo de res”, Chiles Rellenos, or Asado de Puerco, simply to mention some. Milanesas are (maximum of the time) part of the daily menu. They may be made with pork, hen or even beef. Cocinas Económicas are virtually busy locations round midday time due to the fact lunch is the principle meal of the day in México.

A busy "Cocina Económica". Photo Courtesy of Clelia Pellicano. You can check her fantastic paintings HERE.How to make Milanesa de Res

 Grind the garlic clove and peppercorn in a mortar.In a big bowl, whisk the 2 eggs lightly and upload the garlic and peppercorn mixture. I commonly add a Tbsp. of water to the mortar after grinding the garlic and peppercorns.In a huge dish, spread the bread crumbs mixed with salt, and feature another dish prepared to place the steaks after breading. Dip the steaks into the egg combination.Using kitchen tongs, region one steak into the crumbs, flip to coat each facets. Patting on lightly to ensure the coating adheres to the steak. Place the already-breaded steak aside on a plate. Repeat this step with the closing steaks.Once you end breading all the steaks you'll proceed to fry them. Using a large skillet, warmth ½ inch of oil over medium-high heat. Make sure the oil is warm before putting the steaks.

Serve your milanesa de res with heat fries and a salad.

If you've got any leftovers make yourself a “Torta de Milanesa” with it. I wish you enjoy my mother's Milanesa Recipe and are available again to tell me approximately it.

Today we've got a Milanesa recipe. “Milanesa de res” refers to a thin reduce of meat that is breaded and pan-fried and then served with fried potatoes, a salad, and occasionally rice and beans.

Calories 311 kcalIngredients  ▢ 1 ½ pound of thin cut pinnacle round red meat steaks 6 steaks▢ 2 eggs▢ 2 cups of bread crumbs or saltine crackers ground into crumbs see observe▢ 2 garlic cloves chopped▢ ½ teaspoon black peppercorns▢ Vegetable oil for frying▢ Salt to flavorInstructions 

Grind the garlic clove and peppercorn in a mortar. If you do no longer have a mortar, finely chop the garlic and use a pepper grinder for the black peppercorns or floor pepper.

In a huge bowl, whisk the 2 eggs gently and add the garlic and peppercorn aggregate. I typically upload a Tbsp. of water to the mortar after grinding the garlic and peppercorns, that manner it’s easier to feature the mix to the eggs. Whisk once more.

In a massive dish, unfold the bread crumbs combined with salt (If the use of everyday bread crumbs) and feature some other dish geared up to vicinity the steaks after breading.

Now, to start the breading procedure.Dip the steaks into the egg aggregate.

Using kitchen tongs, area one steak into the crumbs, flip to coat each aspects. Patting on gently to ensure the coating adheres to the steak. If necessary, turn steak once more to have an excellent coating of breadcrumbs. Place the already-breaded steak aside on a plate. I use wax paper to cowl the plates for an easy easy up afterward. Repeat this step with the remaining steaks.

Once you end breading all the steaks you may proceed to fry them. Using a large skillet, warmness ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks. Fry about 3 mins on each facet till golden brown on each sides and cooked through. Place the steaks on paper towels to drain any extra oil earlier than serving.Serve with heat fries and a salad.Notes

* This is my mother’s Milanesa recipe, and we use saltine crackers to bread the milanesas.

* Sirloin steaks also work nice for milanesas, ensure to pound them very thin.

* You can use chook or red meat as opposed to beef.

* In Mexico, milanesas are bought in a few butcher stores or supermarkets already breaded. I typically keep a few already-breaded in the freezer to use afterward.Nutrition

Serving: 6servingsCalories: 311kcalCarbohydrates: 26gProtein: 32gFat: 7gSaturated Fat: 2gCholesterol: 123mgSodium: 357mgPotassium: 513mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 0.3mgCalcium: 101mgIron: 4.3mgReader Interactions

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