Entree: Mexico – Nuevo Leon / Monterrey – Milanesa de Res (Breaded and fried thin beef cutlets popular in northern Mexico)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 30 min

Ingredients

- 4 beef round steaks, pounded thin, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 3 large eggs
- 3 tbsp (45 ml) whole milk
- 2 cups (200 g) plain breadcrumbs or crushed bolillo rolls
- 1 tsp (5 g) garlic powder (optional)
- 1/2 tsp (2 g) dried oregano
- Vegetable oil for frying, about 1–2 cups (240–480 ml) depending on pan size
- Lime wedges for serving
- Fresh chopped cilantro or parsley for garnish (optional)

Instructions

1. Place each steak between plastic wrap and pound with a meat mallet until about 1/8–1/4 inch (3–6 mm) thick; season both sides lightly with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper.
2. Set up a dredging station: one shallow dish with flour, one bowl with beaten eggs mixed with milk, and one plate with breadcrumbs combined with garlic powder and oregano.
3. Dredge each steak first in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip, and press firmly into the breadcrumbs to coat both sides evenly.
4. Heat a large skillet over medium-high heat and add enough vegetable oil to reach about 1/8–1/4 inch (3–6 mm) deep; heat until shimmering but not smoking.
5. Fry the breaded steaks in batches, 2–3 minutes per side, until golden brown and crisp; avoid overcrowding the pan. Adjust heat as needed so the crust browns without burning.
6. Transfer cooked milanesas to a wire rack or paper towel-lined plate and season immediately with a little additional salt to taste.
7. Serve hot with lime wedges and garnish with chopped cilantro or parsley if desired. Common accompaniments include rice, refried beans, or a simple salad.