Difference between revisions of "Milanesa"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Uruguayan ([^cC])(.*)\]\]" to "Category:Uruguayan cuisine Category:$1$2 Recipes") |
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# 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 Dishes]] | + | [[Category:Uruguayan cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Beef steak Recipes]] | [[Category:Beef steak Recipes]] | ||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
Revision as of 15:52, 8 May 2012
Ingredients
- round steak, thinly cut (teriyaki steak is a good substitute)}
- flour
- beaten eggs
- bread crumbs
Directions
- 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.
