Entree: Mexico – Coahuila (Northern Mexico) – Milanesa de Res Coahuilense (Coahuila-style Beef Milanesa)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Total 1 hr 30 min

Ingredients

- 4 beef cutlets, approx. 6 oz (170 g) each (total ~1.5 lb / 680 g), pounded to about 1/4 inch (6 mm) thickness
- 1 tsp (5 g) kosher salt, plus more to taste
- 3/4 tsp (3 g) freshly ground black pepper, divided
- 1 cup (125 g) all-purpose flour
- 3 large eggs
- 2 tbsp (30 ml) milk
- 2 cups (200 g) plain breadcrumbs (or panko for extra crunch)
- 1 tsp (2 g) dried oregano
- 2 cups (480 ml) vegetable oil (about 1/2 inch / 1 cm depth) for frying, plus extra for rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil (for rice)
- 1 small white onion, finely chopped (about 1/2 cup / 75 g), divided (half for rice, half for salad)
- 2 cloves garlic, minced, divided (1 clove for rice, 1 for beans)
- 1 (14 oz / 400 g) can crushed tomatoes (or 2 medium tomatoes blended)
- 2 1/2 cups (600 ml) chicken or vegetable broth, hot
- 1/2 cup (75 g) frozen peas and carrots (optional)
- 2 cups (480 g) cooked pinto beans (from about 1 cup dried) or 1 (15 oz / 425 g) can whole pinto beans, drained and rinsed
- 2 tbsp (30 g) lard or unsalted butter (for refrying beans)
- 1/4 cup (60 ml) reserved bean cooking liquid or water (for consistency)
- 4 cups (120 g) shredded iceberg or romaine lettuce
- 2 medium tomatoes, sliced or chopped (about 250 g total)
- 8 (6-inch) flour tortillas (approx. 8 tortillas, total ~240 g)
- Lime wedges, for serving
- Salsa roja or salsa verde, for serving
- Fresh cilantro, chopped, for garnish (optional)

Instructions

Short Description:
Thin beef cutlets are breaded and pan-fried until crisp and golden, served with classic northern-Mexico sides of refried pinto beans, Mexican red rice, shredded salad, warm flour tortillas, lime, and salsa for a complete main-course meal.

Regional Notes:
This Coahuilense version favors tenderized beef cutlets (a northern preference over thinner veal variants), fried in a shallow pool of oil and commonly plated with frijoles and arroz rojo that reflect Northern Mexico's wheat and ranching influences (hence flour tortillas and heartier beef). The plating and sides distinguish it from other regional milanesas that may use different garnishes or corn tortillas.

1. Start rice: heat 2 tbsp (30 ml) vegetable oil in a medium saucepan over medium heat. Add 1/2 of the chopped onion and 1 clove minced garlic; sauté until translucent, about 2 minutes.
2. Add the rinsed rice to the pan and toast, stirring, until opaque and lightly golden, about 3 minutes.
3. Stir in the crushed tomatoes, 2 1/2 cups (600 ml) hot broth, 1/2 tsp (2.5 g) salt, and the frozen peas and carrots if using. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes.
4. While rice cooks, prepare beans: if using cooked or canned beans, place 2 cups (480 g) beans in a skillet with 2 tbsp (30 g) lard or butter and 1 clove minced garlic; sauté briefly to warm and infuse flavor.
5. Mash beans with a potato masher or the back of a spoon, adding up to 1/4 cup (60 ml) bean cooking liquid or water until creamy but not soupy. Season with 1/4 tsp (1.25 g) salt and 1/4 tsp (0.5 g) pepper. Keep warm over very low heat, stirring occasionally.
6. Set up breading station: place flour in a shallow bowl and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. In a second bowl, whisk together 3 large eggs and 2 tbsp (30 ml) milk. In a third shallow bowl, combine breadcrumbs and 1 tsp (2 g) dried oregano.
7. Season each beef cutlet lightly with salt and pepper. Dredge one cutlet in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into breadcrumbs to coat evenly. Place on a rack and repeat with remaining cutlets.
8. Heat a large heavy skillet (cast-iron preferred) over medium-high and add enough vegetable oil to reach about 1/4–1/2 inch (6–12 mm) depth (about 2 cups / 480 ml). Heat until shimmering and a breadcrumb sizzles immediately (about 350–375°F / 175–190°C).
9. Fry cutlets in batches, being careful not to crowd the pan. Cook 2–3 minutes per side for 1/4-inch (6 mm) cutlets, until deep golden brown and an instant-read thermometer in the center reads at least 145°F (63°C). Adjust time slightly for thickness. Transfer to a wire rack set over a baking sheet to drain and keep crisp; season lightly with salt as they come out.
10. While final cutlets fry, warm flour tortillas in a dry skillet or wrapped in foil in a low oven (about 250°F / 120°C) for 5–8 minutes.
11. Quick salad: toss shredded lettuce with remaining chopped onion and sliced tomatoes; dress simply with a squeeze of lime and a pinch of salt, or serve plain at the table.
12. To serve: divide rice and refried beans among four plates. Top each plate with a beef milanesa. Add shredded salad and two warm flour tortillas per person. Garnish with lime wedges, chopped cilantro, and salsa on the side.
13. Leftovers: reheat milanesa in a 375°F (190°C) oven on a wire rack for 8–10 minutes to preserve crispness. Beans and rice reheat covered on low heat adding a splash of water if needed.