Milanesa

Name: Milanesa
Total time: 40 min
Yield: 4
Ingredients: 2 lb beef (thin round or sirloin cutlets, pounded to 1/4 inch); ¾ cup flour; 3 unit eggs; 3 clove garlic (minced to paste, into the egg); 2 cup breadcrumbs (fine); 1 ½ tsp salt; ½ tsp black pepper; 1 cup vegetable oil (for shallow frying); 2 unit lime (wedges — the table's law)

Meat & Game · Latin American & Caribbean

9 ingredients · 40 minutes · 4 servings

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845kcal58.9g protein39.4g fat59.7g carbs~$3.29/ serving*

Contains gluten, egg · only in an optional ingredient: dairy

Restrictions

Containsgluten · eggIt is in an ingredient you cannot leave out.

Only if you add itdairy (cheese parmesan)Leave that ingredient out and the dish does not have it.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	beef (thin round or sirloin cutlets, pounded to 1/4 inch)
¾ cup	flour
3 unit	eggs
3 clove	garlic (minced to paste, into the egg)
2 cup	breadcrumbs (fine)
1 ½ tsp	salt
½ tsp	black pepper
1 cup	vegetable oil (for shallow frying)
2 unit	lime (wedges — the table's law)

Optional

Not counted above. The dish works without them.

⅓ cup	parsley + Parmesan (into the crumbs — the Argentine fork)
1 unit	fried egg on top ('a caballo' — the named upgrade)

Steps

Pound10 min
cutlets pounded thin, dried, salted; three stations set
the cutlets pounded between plastic to an even quarter inch — thinness is the dish: a milanesa cooks in the time its crust takes to brown, and a thick one burns its coat waiting for its center — then dried, salted, and the line built: flour, eggs beaten with the garlic paste and a pinch of salt, crumbs
Prep8 min
flour, garlic egg, crumbs — pressed, then 10 minutes of rest
each cutlet through the sequence, the crumbs pressed on with flat hands — and the rest on a rack, the chicken-fried-steak lesson repeated across the hemisphere: a hydrated coat fries as a skin, a fresh one flakes off in the oil
Fry8 min
350°F shallow oil, 2-3 min a side, one cutlet at a time
each milanesa into the hot oil, turned once at deep gold — fast is the whole contract, the meat cooked through in the same minutes the crust needs; racked, never papered, salted while glistening
Top3 min
lime over everything, the table decides the rest
- lime
lime squeezed hard over the hot crust — the acid against the fried richness is the Mexican reading's whole thesis — with the fried egg on top for the 'a caballo' faction; and the leftover milanesa's destiny is already written two entries away, in the catalog's torta