← Nouns Cooking · Mexican

Ingredients

• 600 g thin beef steaks (top round or sirloin), pounded to 5 mm
• 2 Eggs, beaten
• 1 clove Garlic, grated
• 60 g plain flour
• 150 g fine dry breadcrumbs
• 1 tsp Dried oregano
• 1 tsp Salt
• ½ tsp Black pepper
• 150 ml oil for shallow frying
• 2 Lime, in wedges
• ½ iceberg lettuce, shredded
• 2 Tomato, sliced

Method

1. Season the steaks with salt and pepper. Beat the eggs with the grated garlic. Mix the breadcrumbs with the oregano.
2. Dust each steak with flour, dip in the egg, then press firmly into the crumbs on both sides. Lay on a tray in a single layer.
3. Heat 1 cm of oil in a large frying pan over medium-high heat until a crumb sizzles straight away.
4. Fry the milanesas one or two at a time for 2–3 min per side, until deep golden. Drain on a rack or paper towels and keep warm in a low oven (120°C, 100°C fan, 250°F).
5. Serve with lime wedges to squeeze over, lettuce and tomato, plus rice, beans or chips.

Tips

• Ask the butcher to slice and tenderise the steaks for milanesa; it saves a lot of pounding.
• Tuck a milanesa into a bolillo with beans, avocado and chipotles for a torta de milanesa.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexico in My Kitchen ¡Hola! Jalapeño