Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What Kind of Steak for Milanesa?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What Kind of Steak for Milanesa?),it will help you,my kids.
I have become entranced by Mexican food and I especially enjoy milanesa. However the steak they use is very thin and I am not sure what kind it is. Perhaps someone could shed some light on the subject?
Answer:
the meat is usually labeled in the market as milanesa. They might also be called...solomillo or paletilla. You can also make this diah with pork chicken or veal the name milanesa comes from the cooking technique ever heard of (scallopine) it refers to thin cuts of meat and its made exactly like the milanesa. This is how i make mine for my familia!
buy 2 lbs of meat, chicken ...etc.
in a bowl combine 4 to 6 eggs (Large)
with 1cup of milk and mix well until combined
season the egg mix with salt, pepper, and a bit of garlic powder (mix well). In another bowl pour some atore bought bread crumbs (seasoned.italian style..or plain)
heat a skillet over medium high heat with about an eighth of an inch of oil.
Now get a piece of the meat and dip it in the egg mix (this will help the bread crumbs to stick to it) make sure it is coated with the egg mix. pull the piece out of the egg and let the excess mix fall off the put the meat into the breadcrumbs and coat evenly. when you have done this procedure to all the pieces of meat you are ready to cook it.
place a piece of meat into the skillet or two depending on the size of the skillet you might be able to fit more.
What you are looking for is to let the first side get golden brown slowly so that when you turn the meat over its more than halfway cooked because it is so thin. Then just wait for the other side to get golden brown and pull the meat off the skillet. set aside a plate with some napkins on it to catch the excess oil. then just serve it with some rice and beans and some tortillas and there u go!
Hope this helps my family loves it!!
Oh yeah throw away the breadcrumbs and the egg after you are done! its not sanitary to cook them or use them again.
I never heard of it - so I looked it up - sounds delicious! I am definetely going to try this.
I found this:----"sandwich steaks (ESPECIALLY GOOD WITH VERY THIN SLICED RIBEYE, BUT I USUALLY USE WHAT PUBLIX SUPERMARKET CALLS "ROULA)"
I don't know what roula is, but you say its thin - my grocery store sells very thin slices of steak for fondues, maybe I'll try that.
Milanesa is an originally argentinian food. In Argentina there are all kinds of meat you can use to prepare milanesas. The most common are: nalga, cuadrada and peceto. I know probably you don't get this kinds at the store. But maybe you can look up this names and check what they call it wherever you live. Hope it helps!
Milanesa is nothing more than beef steaks that have been pounded flat and then dipped in egg and breadcrumbs. It's a dish that is served in Austria, Germany (Wiener Schnitzel) and Italy, not Mexican.
Recipe
4 Veal steaks
Salt and pepper
Flour
1 Egg beaten with one tablespoon water
1 ? cup Bread crumbs
3 tablespoon Shortening (up to 4)
Lemon wedges
Beat steaks until thin and sprinkle with salt and pepper. Dip into flour, then egg mixture, and finally, bread crumbs. Fry in shortening until brown on both sides. Garnish with lemon wedges.
You can then make them Parmigiana
Place mozzarella cheese slices on top of the milanesas, add tomato sauce and broil them a little in the oven at 350°.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What Kind of Steak for Milanesa?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What Kind of Steak for Milanesa?),it will help you,my kids.
I have become entranced by Mexican food and I especially enjoy milanesa. However the steak they use is very thin and I am not sure what kind it is. Perhaps someone could shed some light on the subject?
Answer:
the meat is usually labeled in the market as milanesa. They might also be called...solomillo or paletilla. You can also make this diah with pork chicken or veal the name milanesa comes from the cooking technique ever heard of (scallopine) it refers to thin cuts of meat and its made exactly like the milanesa. This is how i make mine for my familia!
buy 2 lbs of meat, chicken ...etc.
in a bowl combine 4 to 6 eggs (Large)
with 1cup of milk and mix well until combined
season the egg mix with salt, pepper, and a bit of garlic powder (mix well). In another bowl pour some atore bought bread crumbs (seasoned.italian style..or plain)
heat a skillet over medium high heat with about an eighth of an inch of oil.
Now get a piece of the meat and dip it in the egg mix (this will help the bread crumbs to stick to it) make sure it is coated with the egg mix. pull the piece out of the egg and let the excess mix fall off the put the meat into the breadcrumbs and coat evenly. when you have done this procedure to all the pieces of meat you are ready to cook it.
place a piece of meat into the skillet or two depending on the size of the skillet you might be able to fit more.
What you are looking for is to let the first side get golden brown slowly so that when you turn the meat over its more than halfway cooked because it is so thin. Then just wait for the other side to get golden brown and pull the meat off the skillet. set aside a plate with some napkins on it to catch the excess oil. then just serve it with some rice and beans and some tortillas and there u go!
Hope this helps my family loves it!!
Oh yeah throw away the breadcrumbs and the egg after you are done! its not sanitary to cook them or use them again.
I never heard of it - so I looked it up - sounds delicious! I am definetely going to try this.
I found this:----"sandwich steaks (ESPECIALLY GOOD WITH VERY THIN SLICED RIBEYE, BUT I USUALLY USE WHAT PUBLIX SUPERMARKET CALLS "ROULA)"
I don't know what roula is, but you say its thin - my grocery store sells very thin slices of steak for fondues, maybe I'll try that.
Milanesa is an originally argentinian food. In Argentina there are all kinds of meat you can use to prepare milanesas. The most common are: nalga, cuadrada and peceto. I know probably you don't get this kinds at the store. But maybe you can look up this names and check what they call it wherever you live. Hope it helps!
Milanesa is nothing more than beef steaks that have been pounded flat and then dipped in egg and breadcrumbs. It's a dish that is served in Austria, Germany (Wiener Schnitzel) and Italy, not Mexican.
Recipe
4 Veal steaks
Salt and pepper
Flour
1 Egg beaten with one tablespoon water
1 ? cup Bread crumbs
3 tablespoon Shortening (up to 4)
Lemon wedges
Beat steaks until thin and sprinkle with salt and pepper. Dip into flour, then egg mixture, and finally, bread crumbs. Fry in shortening until brown on both sides. Garnish with lemon wedges.
You can then make them Parmigiana
Place mozzarella cheese slices on top of the milanesas, add tomato sauce and broil them a little in the oven at 350°.
correctness,It's Non-profit and only for informational purposes.
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