Tuesday, August 18, 2015

Milanesa...The Secret at Last!

Perfect Milanesa Every Time

So hands down, one of my favorite dishes in Uruguay and Argentina is the milanesa, a steak pounded thin, breaded and fried--simple milanesa is served with a wedge of lemon. Milanesa napolitana is served with tomato sauce and cheese...what's not to love.

I have struggled to get the coating to actually "stick" to the steak--too often, I've had steak in a hollow --a shell, almost--  coating or batter.

I finally have hit on the right way. Actually, the best way.

It's the double breadcrumb dip.

  • Pound thin sirloin steaks to VERY thin. Think 1/4-inch. If you have a butcher have him slice large rounds into thin steaks..
  • Press coating of flavored breadcrumbs into steaks. 
  • Dip into beaten egg wash.
  • Dip into breadcrumbs again, coating well and completely.

Fry in a medium-high heat mix of butter and oil (butter for flavor, oil to keep butter from burning), reducing heat if necessary to keep steak coating from burning.

Serve with lemon or top with tomato sauce and cheese, place back under broiler just long enough for cheese to melt and voila:

Perfect milanesa every time.

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