Crispy Beef Milanesa Delight
Delight your taste buds with this Crispy Beef Milanesa, a beloved dish from my cherished 1000 Mexican Recipes cookbook. This version elevates the classic breaded beef steak with a perfect crunch, better than what you'd find at our favorite local Mexican restaurant. Each tender slice of beef is coated in a seasoned breadcrumb crust, making it irresistible. Serve it with refreshing condiments like sour cream, silky guacamole, and zesty salsa for an explosion of flavor. A side of fluffy Spanish rice and hearty black beans rounds out this comforting, satisfying meal, ideal for family gatherings or cozy dinners.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
large egg
1 (beaten)
all-purpose flour
1/2 cup (mixed with salt and pepper)
salt
1/4 teaspoon (to taste)
fresh ground pepper
1/8 teaspoon (to taste)
fine breadcrumbs
1/2 cup
thin boneless beef steaks or cube steaks
4 pieces (1/4 inch thick) (pounded thin)
vegetable oil
for frying (heating to 1/4 inch depth)
lime
1 (quartered, for serving)
Instructions
1
Begin by placing the boneless beef steaks or cube steaks between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the steaks until they are about 1/4 inch thick, then set aside.
2
In a shallow dish, beat the large egg until well combined. In a second shallow dish, mix together the all-purpose flour, salt, and fresh ground pepper. In a third dish, place the fine breadcrumbs.
3
Set up your breading station by arranging the three dishes in this sequence: flour, egg, and breadcrumb mixture.
4
Lightly dust each piece of meat with the seasoned flour, ensuring it is evenly coated. Dip the floured meat into the beaten egg, allowing any excess to drip off. Finally, coat the meat thoroughly in the breadcrumbs, pressing gently to ensure adherence. Place the breaded steaks on a plate lined with wax paper, then refrigerate for about 1 hour to set the coating.
5
In a large nonstick skillet, heat vegetable oil to a depth of about 1/4 inch over medium-high heat. Once the oil is hot, carefully add the breaded steaks to the skillet, frying in batches if necessary to avoid overcrowding.
6
Cook each steak for 3 to 4 minutes on each side, or until they are golden brown and crisp. Adjust the heat as needed to maintain an even frying temperature.
7
Once cooked, transfer the beef milanesa to a plate lined with paper towels to drain excess oil. Serve hot, garnished with lime wedges for squeezing over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Beef Milanesa?
It is a classic Mexican dish consisting of thin beef steaks that are seasoned, breaded, and fried until golden and crispy.
What cut of beef is best for this recipe?
Thin boneless beef steaks or cube steaks are the ideal choices for making Beef Milanesa.
How thin should the beef steaks be for Milanesa?
The steaks should be pounded until they are approximately 1/4 inch thick to ensure they cook quickly and evenly.
Why do I need to pound the meat?
Pounding the meat with a mallet or rolling pin tenderizes the beef and creates a uniform thickness for consistent frying.
What ingredients are used for the breading station?
The breading station consists of seasoned all-purpose flour, a beaten large egg, and fine breadcrumbs.
In what order should I bread the beef?
The sequence is flour first, followed by the egg wash, and finally the breadcrumbs.
Should I season the breading?
Yes, the all-purpose flour should be mixed with salt and fresh ground pepper before coating the meat.
Why should I refrigerate the breaded steaks before frying?
Refrigerating the steaks for about one hour helps the breading set and adhere firmly to the meat so it does not fall off during frying.
What kind of oil should I use for frying Beef Milanesa?
Vegetable oil is recommended for frying as it has a high smoke point and neutral flavor.
How much oil is needed in the skillet?
You should heat the vegetable oil to a depth of about 1/4 inch in a large nonstick skillet.
What heat setting is best for frying?
Medium-high heat is best for achieving a crispy crust without burning the breadcrumbs.
How long does it take to cook each steak?
Each steak should be cooked for 3 to 4 minutes on each side until golden brown.
Why is it important to fry in batches?
Frying in batches prevents overcrowding, which can lower the oil temperature and result in soggy rather than crispy steaks.
How do I remove excess oil from the steaks?
Once cooked, transfer the beef milanesa to a plate lined with paper towels to drain.
What is the traditional way to serve Beef Milanesa?
It is traditionally served hot with lime wedges for squeezing over the top to add a zesty finish.
What side dishes pair well with this meal?
Fluffy Spanish rice and hearty black beans are perfect sides for a complete Mexican meal.
What condiments are recommended for Crispy Beef Milanesa?
Common condiments include sour cream, silky guacamole, and zesty salsa.
Can I use a rolling pin if I don't have a meat mallet?
Yes, a rolling pin is a suitable alternative for pounding the steaks between plastic wrap.
How do I ensure the breadcrumbs stay on the meat?
Gently press the breadcrumbs into the egg-coated meat and let the steaks rest in the refrigerator for an hour before cooking.
Is the lime garnish necessary?
While optional, the acidity of the lime cuts through the richness of the fried breading and enhances the flavor.
Can I use cube steaks for this recipe?
Yes, cube steaks work very well for this recipe because they are already tenderized.
What type of skillet is best for this dish?
A large nonstick skillet is recommended for even frying and to prevent the coating from sticking.
How many servings does this recipe provide?
The recipe is designed to prepare 4 pieces of beef milanesa.
What seasonings go into the flour?
The recipe uses 1/4 teaspoon of salt and 1/8 teaspoon of fresh ground pepper mixed into 1/2 cup of flour.
How do I know when the oil is ready?
The oil is ready when it is hot enough to sizzle immediately when the meat is added.
Can I use coarse breadcrumbs instead of fine ones?
The recipe specifies fine breadcrumbs for a classic Milanesa texture, but coarse crumbs could be used for extra crunch.
How do I prevent the steaks from burning?
Monitor the heat and adjust it as needed to maintain an even frying temperature throughout the process.
What is the purpose of the plastic wrap during pounding?
The plastic wrap prevents the meat from tearing and keeps the workspace clean while pounding the steaks.
Is this recipe suitable for a family dinner?
Yes, it is described as an ideal comforting meal for family gatherings or cozy dinners.
What makes this 'Delight' version better than restaurant versions?
The specific seasoned breading and the refrigeration step ensure a perfect crunch that often exceeds local restaurant quality.