Best 6 Mexican Steak Milanesa Recipes

MEXICAN STEAK MILANESA

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.

STEAK MILANESA TORTA

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.

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

MILANESA

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.

MEXICAN-STYLE PEPPER STEAK

Steps:

• In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
• Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

MILANESA DE RES

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.