Difference between revisions of "Milanesa I"
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* [[oil]] for frying | * [[oil]] for frying | ||
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# Cut the meat in thin slices and pound each side. | # Cut the meat in thin slices and pound each side. | ||
# Season. | # Season. | ||
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# Remove and keep hot while frying the remaining pieces. | # Remove and keep hot while frying the remaining pieces. | ||
| − | [[Category:Paraguayan | + | [[Category:Paraguayan cuisine]] |
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[[Category:Beef steak Recipes]] | [[Category:Beef steak Recipes]] | ||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
Latest revision as of 14:36, 15 July 2012
Ingredients
- 2 lbs beef (round steak, loin, etc.)
- salt and pepper to taste
- garlic (optional)
- 2 eggs
- ½ c milk
- flour
- fine bread crumbs
- oil for frying
Procedures
- Cut the meat in thin slices and pound each side.
- Season.
- Beat the eggs and add the milk.
- Dip the meat first in the flour, then the egg mixture, and then the bread crumbs.
- Heat enough oil in a frying pan to cover the meat.
- Fry until brown, turn and brown the other side (only about 10 minutes are needed for thinly cut meat).
- Remove and keep hot while frying the remaining pieces.
