Milanesa de Res recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 732 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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