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 garlic powder
- 1/2 cup vegetable oil
- 2 cups tomato sauce
- 1/2 cup water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the beef cutlets with salt, black pepper, and garlic powder.
3. Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs in a third shallow dish.
4. Dredge each cutlet in the flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the breadcrumbs, pressing the crumbs onto the cutlet to adhere.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the breaded cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
7. Transfer the cutlets to a baking dish and bake in the preheated oven for 10-12 minutes, or until cooked through.
8. Meanwhile, in a saucepan, combine the tomato sauce and water and bring to a simmer.
9. Simmer the sauce for 5-7 minutes, or until slightly thickened.
10. Stir in the chopped parsley.
11. Serve the Milanesa de Res with the tomato sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 620
- Fat: 32g
- Carbohydrates: 47g
- Protein: 34g
Substitutions for ingredients:
- Beef cutlets can be substituted with chicken cutlets or pork cutlets.
- Vegetable oil can be substituted with canola oil or olive oil.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed cornflakes.
Variations:
- Add grated Parmesan cheese to the breadcrumbs for extra flavor.
- Top the Milanesa de Res with a fried egg for a classic Argentinean twist.
- Use a different type of sauce, such as chimichurri or salsa verde, instead of tomato sauce.
Tips and tricks:
- Use a meat mallet to pound the beef cutlets to an even thickness.
- Make sure the oil is hot before adding the breaded cutlets to the skillet.
- Drain the cooked cutlets on a paper towel to remove any excess oil.
Storage instructions:
- Store any leftover Milanesa de Res in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Milanesa de Res, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Milanesa de Res on a bed of arugula or mixed greens for a colorful presentation.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve the Milanesa de Res with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a glass of Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
- Grilled corn on the cob
Troubleshooting advice:
- If the breadcrumbs are not sticking to the cutlets, try pressing them on more firmly or adding a little more egg to the breading station.
Food safety advice:
- Make sure the beef cutlets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Milanesa de Res is a popular dish in Argentina, where it is typically served with a side of fries or mashed potatoes.
Flavor profiles:
- The Milanesa de Res is crispy on the outside and tender on the inside, with a savory flavor from the beef and a slightly tangy tomato sauce.
Serving suggestions:
- Serve the Milanesa de Res with a side of fries or mashed potatoes for a classic Argentinean meal.
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Region: Argentinean