Beef Milanesa Recipes

RACH SEASONS BEEF MILANESE WITH EVERYTHING BUT THE KITCHEN SINK (+ WE LOVE IT)

Steps:

• In a large shallow bowl, mix all the ingredients for the breading
• Pat the steaks dry; season with salt and pepper
• In a shallow bowl, add the flour
• In another shallow bowl, whisk the eggs until blended
• Coat the steaks in the flour; shake off excess flour
• Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere
• Transfer to a wire rack
• In a large skillet, heat about ⅛-inch of olive oil over medium-high
• When the oil ripples, add the cutlets
• Cook until the cutlets are brown and crisp, about 2 ½ minutes per side
• Let rest on a clean wire rack
• In a large bowl, mix the escarole, shaved Parm, EVOO, and lemon juice
• In a small bowl, toss the fennel and shallot
• Divide the cutlets among the plates
• Top the cutlets with the escarole salad and the fennel and shallot

BEEF MILANESA

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.