Best 6 Mexican Steak Milanesa Recipes

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**Mexican Steak Milanesa: A Culinary Symphony of Flavors**

Savor the delectable flavors of Mexican Steak Milanesa, a symphony of culinary artistry that combines the essence of Mexican and Italian cuisines. This tantalizing dish features tenderized steak, expertly coated in a crispy breadcrumb crust, and pan-fried to golden perfection. Immerse yourself in the vibrant flavors of a zesty tomato sauce, complemented by the richness of melted cheese, all harmoniously layered atop the succulent steak. Accompany this savory creation with an array of tantalizing sides, including flavorful rice, refreshing beans, and a vibrant salad, each element contributing to a symphony of textures and tastes. Mexican Steak Milanesa stands as a testament to the culinary prowess of two cultures, offering a feast for the senses that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN STEAK MILANESA



Mexican Steak Milanesa image

Excellent way of preparing thin round steak, was initially published in the food section of "San Antonio Express-News".

Provided by dcdsatx54

Categories     Steak

Time 24m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 10

1 -2 lb round steak, cut no more than 1/2 in. thick, tenderized
1 limes, juice of or 1 lemon, juice of
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 eggs
3 tablespoons water
3/4 cup flour
3 cups dried breadcrumbs
vegetable oil, for frying
limes or lemon wedge, for garnish

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.

HOW TO MAKE MILANESA DE RES



How to Make Milanesa de Res image

Milanesa Steak, Milanesa de Res in Spanish, is a popular thinly sliced, breaded main course, quickly pan-fried. It's an easy dish that gets on the table in 30 minutes.

Provided by Christian Guzman

Categories     Main Course

Time 25m

Number Of Ingredients 10

1/4 cup Vegetable Oil (For frying)
1/4 cup All Purpose Flour
1/2 cup Breadcrumbs (like Seasoned Progresso with Parmesan)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Ancho Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Onion Powder
2 large Eggs
1 pound Top Round Steaks (Milanesa Beef, very thin top round slices)

Steps:

  • Begin heating oil in skillet on medium heat on the stove top.
  • In shallow casserole or pie dish, stir together breadcrumbs and spices, set aside.
  • In another shallow casserole or pie dish, whisk eggs until well blended, set aside.
  • Sprinkle flour on both sides of each steak.
  • Working with one steak at a time (using gloves, if you like), dip each steak in egg then in breadcrumb mixture. Set steaks aside on a baking sheet so they're not touching.
  • Once all steaks are covered and the oil is hot, cook one steak at a time. Place in the oil and cook for 1-2 minutes if the steaks are 1/8" thick or 2-3 minutes if the steaks are 1/4" thick. Using tongs, turn and repeat.
  • Remove steaks to drain on paper towels.
  • This meal is typically served with French fries when plated or can be made into fajita style tacos or sandwiches. I've shown it with a tomato pico de gallo and a rounded scoop of polenta, garnished with cilantro and lime slices for squeezing a bit of lime juice on top when serving.

Nutrition Facts : Calories 385 kcal, Carbohydrate 17 g, Protein 32 g, Fat 21 g, SaturatedFat 13 g, Sodium 507 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAK MILANESA TORTA



Steak Milanesa Torta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

1/4 cup canola oil
Four 8-ounce top-round steaks, pounded to about 1/4-inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs
1 cup panko breadcrumbs
1/2 cup sour cream
Zest of 1 lime (1 teaspoon)
Juice of 1 lime (about 2 tablespoons)
4 crusty hoagie rolls
2 cups iceberg lettuce, shredded
1 cup Roasted Salsa, recipe follows
1/4 cup jarred sliced jalapenos, such as Vlasic
2 avocados, peeled and thinly sliced
4 tablespoons extra-virgin olive oil
4 slicing tomatoes, quartered (about 3 pounds)
2 cloves garlic
1 jalapeno
1 white onion, quartered
Kosher salt and freshly ground pepper
1/4 cup packed fresh cilantro leaves
3 tablespoons white distilled vinegar
1/2 teaspoon sugar
Juice of 2 limes

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.

MILANESA DE RES



Milanesa de Res image

Everyone who knows my grandma loves her Milanesa empanizada (breaded Milanese). I learned how to cook thanks to her, and when I was 7 years old I learned how to cook this Milanesa de res recipe. I consider this recipe a basic on Mexican cuisine. You're gonna love it! You can serve this with French fries, rice, refried beans, or a salad (we use lettuce, tomato, avocado, and cucumber slices with a twist of lemon). Corn or flour tortillas go great with all this.

Provided by ribka

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 5

2 large eggs, or more as needed
40 saltine crackers, smashed
4 thin slices boneless round steak
salt and ground black pepper to taste
vegetable oil for frying

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.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 42.7 g, Cholesterol 123.2 mg, Fat 15.9 g, Fiber 1.8 g, Protein 20 g, SaturatedFat 3.6 g, Sodium 732 mg, Sugar 0.4 g

MILANESA



Milanesa image

I LOVE milanesa, it's basically a mexican chicken fried steak with no gravy, I sprinkle with lemon and serve with my Easy Mexican Rice, salad and sliced avocado.

Provided by Mrs. Ambrosia

Categories     Meat

Time 35m

Yield 6 pieces, 4-6 serving(s)

Number Of Ingredients 9

1 lb thinly sliced top round steaks (1/4 inch thick) or 1 lb rib eye (1/4 inch thick)
15 -20 saltine crackers, finely crushed
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup flour
1 -2 egg (add a touch of milk for egg wash)
salt
pepper
olive oil (for frying, or whatever kind of oil you like to use to fry.)

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.

Nutrition Facts : Calories 341.6, Fat 14, SaturatedFat 5, Cholesterol 122, Sodium 196.6, Carbohydrate 22.9, Fiber 1.1, Sugar 1.3, Protein 29.1

MEXICAN-STYLE PEPPER STEAK



Mexican-Style Pepper Steak image

Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It's so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños.

Provided by Jane Sigal

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 medium onion, halved and sliced
2 medium Roma tomatoes, coarsely chopped
1 medium red bell pepper, cut into julienne strips
4 jalapeño or habañero chilies, sliced crosswise with seeds
Kosher salt
black pepper
1 cup unsalted chicken broth
8 fresh bay leaves
1 pound shaved beefsteak
2 tablespoons chopped cilantro

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.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 1 gram

Tips:

  • For the best results, use flank steak or skirt steak for this recipe. These cuts are thin and tender, and they cook quickly.
  • Be sure to pound the steak thin before cooking. This will help it cook evenly and make it more tender.
  • If you don't have a meat mallet, you can use a rolling pin or a heavy skillet to pound the steak.
  • Season the steak generously with salt, pepper, and garlic powder before cooking. This will give it a delicious flavor.
  • Cook the steak over medium-high heat until it is cooked to your liking. Be careful not to overcook it, or it will become tough.
  • Serve the steak with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Mexican Steak Milanesa is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover steak. With its crispy crust and flavorful filling, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Mexican Steak Milanesa a try. You won't be disappointed!

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