Difference between revisions of "Milanesa"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 5: | Line 5: | ||
* [[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. | ||
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.
