Mexican Beef Torta de Milanesa | Crispy Street Food
(0)
35 min
Under an hour
Kifli Kukták
Mexikóváros kedvenc utcai szendvicse: ropogósra rántott omlós marhaszelet friss zsemlében, fűszeres feketebab-pürével, olvasztott sajttal, krémes avokádóval és pikáns jalapeñóval.
Ingredients
Preparation method
Preparing the Beef and Frying the Milanesa
Cut the beef sirloin into 4 thin slices. Place them between two sheets of baking paper or cling film, and gently pound them with a meat mallet until nice and thin (about 4-5 mm thick). Season both sides with salt and pepper.
Prepare 3 shallow bowls for the classic breading process: put the flour into the first, lightly beat the eggs with a pinch of salt in the second, and add the breadcrumbs to the third. Dredge the beef slices in the flour first, then dip into the beaten egg, and finally press evenly into the breadcrumbs.
In a large skillet, heat 200 ml of sunflower oil over medium heat. Place the breaded cutlets in the skillet and fry both sides until golden brown and crispy, about 2.5-3 minutes per side. Transfer them onto a tray lined with paper towels.
Chef's tip
The key to a good milanesa is pounding the meat thin: thin cutlets cook through very quickly, ensuring the beef stays juicy and tender while the breadcrumb coating becomes irresistibly crispy.
For an even more authentic experience, spread a thin layer of mayonnaise or sour cream on the top half of the roll, which makes the sandwich even creamier alongside the crispy meat and spiced beans.
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