Ingredients with Measurements:
- 4 beef sirloin steaks, pounded thin
- 1 cup breadcrumbs
- 1 cup flour
- 3 eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- Frying pan
Step-by-step instructions:
1. In a shallow dish, mix together the breadcrumbs, flour, salt, black pepper, and paprika.
2. Beat the eggs in a separate shallow dish.
3. Heat the vegetable oil in a frying pan over medium-high heat.
4. Dip each steak in the beaten eggs, then coat in the breadcrumb mixture.
5. Fry the steaks in the hot oil until golden brown and crispy, about 3-4 minutes per side.
6. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 8 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 28g
Carbohydrates: 38g
Protein: 38g
Substitutions for ingredients:
- Beef sirloin steaks can be substituted with chicken or pork cutlets.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Serve with a side of mashed potatoes or a fresh salad.
Tips and tricks:
- Make sure to pound the steaks thin to ensure even cooking.
- Use a meat thermometer to ensure the internal temperature of the steak reaches 145°F.
- For extra crispy milanesa, double coat the steaks in the breadcrumb mixture.
Storage instructions:
Leftover milanesa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the milanesa in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the milanesa on a platter with lemon wedges and fresh parsley for garnish.
Garnishes:
Lemon wedges and fresh parsley
Pairings:
- Malbec wine
- Chimichurri sauce
Suggested side dishes:
- Mashed potatoes
- Fresh salad
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the steaks, try dipping them in milk before coating in the mixture.
- If the oil is too hot, the milanesa may burn. Adjust the heat as needed.
Food safety advice:
- Always use a meat thermometer to ensure the internal temperature of the steak reaches 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Milanesa is a popular dish in Argentina, believed to have been brought over by Italian immigrants in the late 19th century.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve hot with lemon wedges and fresh parsley for garnish.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Argentina
Taste: Savory, Crispy, Tangy, Salty, Herbaceous