Mexican Steak Milanesa Recipes

Steps:

• Cut meat into 8 pieces. (Pound portions to tenderize if you didn't get the meat already tenderized.) Toss meat with lime or lemon juice and season with salt and pepper.
• Lightly beat eggs with water in bow. One at a time, dip steaks in flour, then in eggs, then in bread crumbs.
• Heat oil in large, heavy skillet and fry as many steaks in a pan as you can cook without crowding. Steaks should be cooked through (about 4 min.), crisp and brown on both sides. Keep cooked steaks warm in 250 degree oven while cooking remaining steaks.
• Serve hot with lime or lemon wedges for garnish.

Steps:

• Heat Oil.
• Salt and Pepper flour on one plate.
• Make Egg Wash.
• Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.).
• I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
• Dip steak in flour, then egg then cover with saltine crumbs.
• Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
• Drain on Paper Towels.
• OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.

Steps:

• Heat the canola oil in a large skillet.
• Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
• Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
• Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
• Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

Steps:

• Crack eggs in a medium bowl and beat slightly with a fork or whisk. Set aside. Place smashed crackers on a plate big enough for the steak.
• Season steak with salt and pepper and soak in the beaten egg. Transfer to the smashed crackers and cover both sides with the crackers using a spoon; you can press a little bit with the spoon so that the crackers stick better.
• Heat a frying pan over medium heat and add enough oil to cover the bottom half of the steaks. Cook 2 steaks in the hot oil until crackers have turned light golden brown, 4 to 5 minutes. Turn and continue to cook until golden and meat is no longer pink, 4 to 5 minutes more. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining steaks.

Steps:

• Dredge steaks in egg and breadcrumbs, set aside.
• Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
• Test temp of oil by sprinkling some breadcrumbs into oil.
• If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
• Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
• Put steaks in a warm oven to keep warm while you continue with the next steps.
• In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
• To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
• If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
• Then split the bread (or sub buns) down the center and scoop out excess bread.
• To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
• Set aside.
• To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
• Sprinkle with 1/4 of the chorizo.
• Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
• Top with shredded lettuce.
• Then add the sliced tomato.
• Followed by the avocado slices.
• Then the onions.
• Add the sandwich top and open really wide!

Steps:

• Heat olive oil in pan.
• Sautee onion, garlic and tomato for 3 minutes or until tender.
• Set mixture aside.
• Preheat oven to broil.
• Cut green chile into long strips and set aside.
• Sprinkle seasoning salt on both sides of steak.
• Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
• Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
• Top with 2-3 strips of green chile.
• Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
• Serve and enjoy!

Steps:

• Pound boneless steaks thin, ¼ inch.
• In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
• Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
• In a large nonstick skillet, heat oil to a depth of about ¼ inch.
• Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.