Ingredients with Measurements:
- 4 thin beef cutlets (about 1 pound)
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup vegetable oil
- 4 bolillo rolls, split
- 1/2 cup pickled jalapeños
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the beef cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
3. Season the flour with salt, black pepper, and paprika.
4. Dredge each cutlet in the seasoned flour, shaking off any excess.
5. Dip each cutlet in the beaten eggs, then coat with breadcrumbs, pressing the breadcrumbs onto the meat to ensure they stick.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the cutlets in the hot oil until golden brown and cooked through, about 3-4 minutes per side.
8. Remove the cutlets from the skillet and drain them on paper towels.
9. To assemble the sandwiches, place a cutlet on the bottom half of each bolillo roll.
10. Top each cutlet with pickled jalapeños and chopped cilantro.
11. Cover with the top half of the roll.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying the cutlets
Serving size:
- 4 sandwiches
Nutritional information:
- Calories: 720
- Fat: 35g
- Carbohydrates: 63g
- Protein: 36g
Substitutions for ingredients:
- Chicken or pork cutlets can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of bread can be used instead of bolillo rolls.
Variations:
- Add sliced avocado or tomato to the sandwich.
- Use different types of pickled vegetables, such as carrots or onions, instead of jalapeños.
- Serve the cutlets on a bed of lettuce or with a side salad.
Tips and tricks:
- Make sure to pound the cutlets evenly so they cook evenly.
- Use a meat thermometer to ensure the cutlets are cooked to an internal temperature of 145°F.
- To make the sandwich extra crispy, toast the bolillo rolls before assembling.
Storage instructions:
- The cooked cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cutlets, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Cut the sandwiches in half diagonally and serve on a platter.
- Serve with a side of fries or potato chips.
Garnishes:
- Sprinkle chopped cilantro over the top of the sandwich.
- Add a dollop of sour cream or guacamole on top.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
Troubleshooting advice:
- If the breadcrumbs are not sticking to the meat, try pressing them on harder or adding a little more egg to the mixture.
Food safety advice:
- Make sure to cook the cutlets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Milanesa is a popular dish in Latin America, particularly in Argentina and Mexico. It is typically made with beef, chicken, or pork that is breaded and fried.
Flavor profiles:
- The sandwich is crispy on the outside and tender on the inside, with a spicy kick from the pickled jalapeños and a fresh flavor from the cilantro.
Serving suggestions:
- Serve the sandwich with a side of fries or potato chips for a classic pub-style meal.
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Region: Mexican