Difference between revisions of "Milanesa"
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* [[bread crumbs]] | * [[bread crumbs]] | ||
| − | == | + | == Procedures == |
# Roll each [[Steak]] in [[flour]], then dip it in beaten [[egg]]s, roll it again in bread crumbs (in the U.S., the "[[Italian seasoning]]" style of crumbs is the best). | # Roll each [[Steak]] in [[flour]], then dip it in beaten [[egg]]s, roll it again in bread crumbs (in the U.S., the "[[Italian seasoning]]" style of crumbs is the best). | ||
# For better results, put the steaks in the refrigerator for at least one hour. | # For better results, put the steaks in the refrigerator for at least one hour. | ||
# Deep fry them in hot [[oil]] or [[shortening]]. Eat them warm or you can eat them cold the next day in a sandwich with [[tomato]] and [[lettuce]]. | # Deep fry them in hot [[oil]] or [[shortening]]. Eat them warm or you can eat them cold the next day in a sandwich with [[tomato]] and [[lettuce]]. | ||
| − | [[Category:Uruguayan Meat | + | [[Category:Uruguayan cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Beef steak Recipes]] | [[Category:Beef steak Recipes]] | ||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
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[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Breadcrumb Recipes]] | [[Category:Breadcrumb Recipes]] | ||
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Latest revision as of 14:36, 15 July 2012
Ingredients
- round steak, thinly cut (teriyaki steak is a good substitute)}
- flour
- beaten eggs
- bread crumbs
Procedures
- Roll each Steak in flour, then dip it in beaten eggs, roll it again in bread crumbs (in the U.S., the "Italian seasoning" style of crumbs is the best).
- For better results, put the steaks in the refrigerator for at least one hour.
- Deep fry them in hot oil or shortening. Eat them warm or you can eat them cold the next day in a sandwich with tomato and lettuce.
