Mexican Torta Milanesa with Beef | Crispy Street Sandwich
(0)
30 min
Quick
Kifli Kukták
Autentikus mexikói utcai szendvics aranybarnára sült, ropogós bundás marhahússzeletekkel (milanesa de res), krémes fekete babpürével, érett avokádóval, olvasztott sajttal és pikáns jalapenóval ropogós zsemlében.
Preparation method
Preparing and frying the beef milanesa
Slice the beef into 4 thin cutlets, then pound them gently and evenly thin (approx. 3-4 mm thick) so they cook quickly and tenderly when fried. Season both sides with fine salt.
Prepare two shallow dishes: whisk the eggs in one and add the breadcrumbs to the other. First, dredge the beef cutlets thoroughly in the beaten egg, then coat them in the breadcrumbs so the breading covers them evenly all over.
Heat the sunflower oil in a large skillet over medium-high heat. Place the breaded cutlets in the skillet and fry both sides for 2-3 minutes until beautifully golden brown and crispy. Transfer to paper towels to drain any excess oil.
Chef's tip
The secret to torta milanesa is pounding the meat very thin: the thinner the cutlet, the crispier the breading and the juicier the beef remains.
If you prefer a richer sandwich, you can also spread a thin layer of mayonnaise or a little sour cream on the top half of the roll before assembling.
Ingredients
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