Entree: Mexico – Chihuahua & Northern Mexico – Milanesa de Res (Thin breaded and pan-fried beef cutlets typical of northern Mexico)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 25 min

Ingredients

- 4 beef round steaks, pounded thin, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1 1/2 cups (150 g) plain breadcrumbs
- 2 large eggs (about 100 g total)
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, minced (6 g)
- 1 tbsp (15 ml) lime juice
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- Lime wedges for serving
- Chopped fresh cilantro or parsley for garnish (optional)
- Warm corn or flour tortillas for serving (optional)

Instructions

1. Combine flour on a shallow plate and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl whisk eggs with milk, minced garlic, lime juice and a pinch of salt. Place breadcrumbs on a third plate.
2. Pat steaks dry and, if needed, pound to about 1/8–1/4 inch thickness. Season both sides of each steak lightly with salt and pepper.
3. Dredge each steak first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with breadcrumbs. Press breadcrumbs gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Add steaks in batches without crowding. Fry 2–3 minutes per side until golden brown and crisp.
5. Transfer cooked milanesas to a paper-towel-lined tray to drain. If needed, keep warm in a 200°F (95°C) oven while finishing remaining steaks.
6. Serve hot with lime wedges, chopped cilantro or parsley, and warm tortillas or your preferred sides.