Ingredients with Measurements:
- 4 beef cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Large skillet
- Mixing bowls
- Whisk
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, salt, pepper, and paprika.
3. In another mixing bowl, beat the eggs.
4. In a third mixing bowl, add the breadcrumbs.
5. Dip each beef cutlet into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, making sure to coat each cutlet well.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the breaded beef cutlets in the skillet until golden brown on both sides, about 3-4 minutes per side.
8. Remove the cutlets from the skillet with a slotted spoon and place them on a baking sheet.
9. Bake the cutlets in the preheated oven for 10-15 minutes, until cooked through.
10. While the cutlets are baking, add the sliced bell peppers, onion, and minced garlic to the skillet and sauté until tender.
11. In a small bowl, whisk together the beef broth and cornstarch.
12. Add the beef broth mixture to the skillet with the sautéed vegetables and stir until the sauce thickens.
13. Season the sauce with salt and pepper to taste.
14. Serve the baked beef cutlets with the sautéed vegetables and sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 580
- Fat: 27g
- Carbohydrates: 45g
- Protein: 36g
- Sodium: 1300mg
- Sugar: 5g
Substitutions for ingredients:
- You can use chicken cutlets instead of beef cutlets.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- You can add sliced mushrooms to the sautéed vegetables.
- You can use different types of bell peppers, such as red or yellow, for a colorful presentation.
- You can add a tablespoon of tomato paste to the sauce for a richer flavor.
Tips and tricks:
- Make sure to pound the beef cutlets thin so they cook evenly.
- Use a meat mallet to pound the cutlets.
- You can prepare the breaded cutlets ahead of time and refrigerate them until ready to fry.
- Use a slotted spoon to remove the cutlets from the skillet to prevent excess oil.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cutlets on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the Milanesa de Res con Pimientos on a large platter with the sautéed vegetables and sauce on top.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of rice or mashed potatoes.
Suggested side dishes:
- Arroz con Gandules (Puerto Rican rice and pigeon peas)
- Papas a la Huancaína (Peruvian boiled potatoes with spicy cheese sauce)
- Ensalada de Tomate (tomato salad)
Troubleshooting advice:
- If the breaded cutlets are not sticking together, try dipping them in the egg mixture again before coating them in breadcrumbs.
- If the sauce is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure to cook the beef cutlets to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Milanesa is a dish of Italian origin that was brought to Argentina and other South American countries by Italian immigrants.
Flavor profiles:
- The Milanesa de Res con Pimientos has a crispy and crunchy texture from the breaded beef cutlets, and a savory and slightly sweet flavor from the sautéed bell peppers and onions.
Serving suggestions:
- Serve the Milanesa de Res con Pimientos with a side of rice and a fresh salad for a complete meal.
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Region: Argentinean