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Beef Milanesa is a classic dish that originated in Italy and found its way to different parts of the world, including Latin America. It is a breaded and fried beef cutlet that is crispy on the outside and juicy on the inside. This dish is a popular choice for a quick and delicious dinner, and it can be served with a variety of side dishes such as mashed potatoes, salad, or rice.

Preparing Beef Milanesa requires a few simple steps. First, you need to choose the right cut of beef. The best option is a thin slice of top round steak or sirloin. Then, you need to tenderize the meat by pounding it with a meat mallet or the back of a heavy skillet. This helps to break down the tough fibers and make the beef more tender.

After tenderizing the meat, you can season it with salt, pepper, and any other spices or herbs you prefer. The next step is to coat the beef in a mixture of flour, beaten eggs, and breadcrumbs. This will create a crispy, golden outer layer when the beef is fried.

Pro tip: For an extra crunchy coating, you can double-dip the beef slices in the egg and breadcrumb mixture.

To cook the beef milanesa, you need to heat a generous amount of oil in a frying pan or skillet. Once the oil is hot, carefully place the breaded beef slices in the pan. Cook each side for about 3-4 minutes or until golden brown and crispy. Be sure not to overcrowd the pan and fry the beef in batches if necessary.

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Once the beef milanesa is cooked, transfer it to a plate lined with paper towels to absorb any excess oil. This will help to keep the dish light and crispy. Serve the beef milanesa hot, garnished with fresh lemon wedges and accompanied by your favorite side dishes.

Preparing the meat

To make beef milanesa, you will need a tender and thinly sliced cut of beef. The traditional choice is a cut from the top round, such as sirloin tip or eye of round. You can ask your butcher to thinly slice the beef for you or do it yourself at home with a sharp knife.

Before you start cooking, it’s important to tenderize the meat. Take a meat mallet and gently pound the slices of beef to make them thinner and more tender. This step helps to break down the muscle fibers and make the meat easier to chew.

Marinating the meat

Once the meat is tenderized, you can marinate it to add flavor. In a bowl, combine the juice of one lemon, minced garlic, salt, pepper, and any other desired seasonings. Place the beef slices into the marinade, ensuring they are fully coated. Cover the bowl and let the meat marinate for at least 30 minutes, or up to overnight in the refrigerator. Marinating the meat enhances its taste and texture.

Breading the meat

To bread the meat, you will need three shallow bowls. In the first bowl, place all-purpose flour. In the second bowl, beat a couple of eggs. In the third bowl, combine breadcrumbs with grated Parmesan cheese and any desired seasonings.

Take each slice of marinated meat and dredge it in the flour, shaking off any excess. Then dip it in the beaten eggs, making sure it’s fully coated. Finally, press the meat into the breadcrumb mixture, ensuring it’s evenly coated on both sides. Repeat this process with all the remaining slices of meat.

Note: It’s important to bread all the slices of meat before cooking, as the breadcrumb coating helps to keep the meat tender and moist during the cooking process.

Choosing the right cut

When cooking beef milanesa, it is important to choose the right cut of beef. The traditional cut used for milanesa is called “milanesa de bola,” which comes from the round portion of the beef.

This cut is chosen because it is lean and tender, making it perfect for breading and frying. The round portion of the beef is located in the hind leg of the animal and is known for its flavor and tenderness.

If you are unable to find milanesa de bola, you can also use other cuts such as sirloin or ribeye. These cuts are also lean and tender but may have a slightly different taste and texture compared to milanesa de bola.

Lean cuts:

Cuts like top sirloin or eye of round are great options for beef milanesa. These cuts have minimal fat content, making them healthier choices.

Tender cuts:

Cuts like ribeye or tenderloin are known for their tenderness and juiciness. They may have slightly more fat content, but they will result in a more flavorful and succulent milanesa.

No matter which cut you choose, it is important to slice the beef thinly. This will ensure that the milanesa cooks evenly and becomes crispy when fried.

Tip: Ask your butcher for assistance in selecting the right cut for beef milanesa if you are unsure.

Making the marinade

Before you start cooking your beef milanesa, you need to prepare a flavorful marinade that will add delicious taste to the meat. Follow these steps to make the perfect marinade for your dish:

1. Start by combining 1/4 cup of soy sauce, 2 tablespoons of Worcestershire sauce, and 2 tablespoons of lime juice in a mixing bowl.
2. Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt to the bowl.
3. Chop a handful of fresh parsley leaves and add them to the bowl.
4. Whisk all the ingredients together until well combined.

Once your marinade is ready, you can proceed to the next step of preparing your beef milanesa. The marinade will help tenderize the meat and infuse it with a rich and tangy flavor.

Breading the meat

To prepare the beef milanesa, you will need to properly bread the meat. This step is essential in creating the crispy and delicious crust that the milanesa is known for.

Ingredients

For breading the meat, you will need the following ingredients:

• 1 cup breadcrumbs
• 2 eggs
• ½ cup all-purpose flour
• Salt and pepper to taste

Instructions

To bread the meat for beef milanesa, follow these steps:

Once you have breaded all the meat, it is ready to be cooked. The breading should adhere well to the meat and create a crispy crust when fried. Follow the cooking instructions to finish preparing your beef milanesa.

Dipping in flour mixture

Once the beef cutlets have been tenderized and seasoned, it is time to coat them in a flour mixture. The flour mixture adds a delicious crispy texture to the milanesa.

To create the flour mixture, combine 1 cup of all-purpose flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper in a shallow dish. Mix the ingredients together until well combined.

Take one beef cutlet at a time and dip it into the flour mixture, making sure to fully coat both sides. Gently shake off any excess flour.

Repeat this process for all of the beef cutlets, placing them on a clean plate once they have been coated.

Tip:

You can add additional seasonings to the flour mixture to enhance the flavor of the milanesa. Some popular options include garlic powder, paprika, or dried herbs like oregano and thyme.

Next Step:

After dipping the beef cutlets in the flour mixture, it is time to move on to the next step: dipping them in egg wash.

Dunking in beaten eggs

Once the seasoned beef cutlets are ready, it’s time to dunk them in beaten eggs. This step is crucial as it helps to create a crisp and golden crust on the milanesa.

In a shallow dish, crack a few eggs and beat them until well combined. For extra flavor, you can add a pinch of salt and pepper to the beaten eggs.

Take one beef cutlet at a time and dip it into the beaten eggs, making sure that both sides are coated evenly. Allow any excess egg mixture to drip off the cutlet.

Tip: For an extra crispy crust, you can double dip the beef cutlets by coating them in eggs, then dipping them in breadcrumbs, and repeating the process.

After dunking in beaten eggs, set the beef cutlets aside on a plate while you prepare the breadcrumbs for coating.

Cooking the milanesa

Once you have prepared the beef milanesa according to the previous instructions, it is time to cook it. Follow these steps to achieve a delicious and crispy milanesa:

Step 1: Preheat the oil

Pour enough vegetable oil into a large frying pan to cover the bottom completely. Heat the oil over medium-high heat until it is hot but not smoking. This will ensure that the milanesa cooks evenly.

Step 2: Dredge the milanesa

Take one piece of breaded beef milanesa and place it into the pan. Let it cook for about 3 to 4 minutes on each side, or until golden brown and crispy. Repeat this step for the remaining milanesas, making sure not to overcrowd the pan.

Step 3: Drain excess oil

Once the milanesas are cooked, transfer them to a plate lined with paper towels. This will help absorb any excess oil and keep the milanesas crispy.

And that’s it! Your beef milanesas are now ready to be enjoyed. Serve them hot with a side of mashed potatoes, salad, or your favorite dipping sauce. Buen provecho!

Q&A

What is beef milanesa?

Beef milanesa is a traditional Argentinian dish made with thinly sliced beef, breaded and fried until golden brown.

How do I prepare beef milanesa?

To prepare beef milanesa, start by slicing the beef into thin pieces. Then, beat the slices with a meat tenderizer to make them even thinner. Next, dip the slices into beaten eggs and coat them with breadcrumbs. Finally, fry the coated slices in hot oil until they are golden brown.

What kind of beef should I use for milanesa?

For beef milanesa, it is recommended to use a tender cut of beef such as sirloin or ribeye. The meat should be sliced thinly to ensure it cooks evenly and is tender after frying.

Can I oven bake beef milanesa instead of frying?

Yes, you can oven bake beef milanesa instead of frying. To do so, preheat your oven to 425°F (220°C). Place the breaded beef slices on a baking sheet lined with parchment paper and drizzle them with a little oil. Bake for about 15-20 minutes, or until they are golden brown and crispy.

What sauces can I serve with beef milanesa?

Beef milanesa can be served with a variety of sauces. Some popular options include tomato sauce, chimichurri sauce, or a squeeze of lemon juice. You can also serve it with a side of mashed potatoes or a fresh salad.

What is beef milanesa?

Beef milanesa is a popular dish made from thinly cut beef that is breaded and fried until golden brown. It is a traditional dish from Argentina and is often served with a side of salad or mashed potatoes.