Description
Beef Cutlets, “Comfort Food Elevated,” are called “Milanesa.”My grandmother was from southern Italy, immigrated to Mexico in the 1940s, and carried this beef cutlet recipe to all generations after her. Milanesa steak is my favorite dish of all time. My grandmother always makes these, and they’re always so delicious and filling. Serve this over a bed of homemade mashed potatoes and gravy.
Ingredients
Scale
- 1 lb beef chuck shoulder roast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Unsalted crackers
- 1/3 cup all-purpose flour
- 2 large eggs
- Olive oil
Instructions
- Tenderize the Beef: Take 1lb of thinly sliced beef chuck shoulder roast to 1/8 – 1/4-inch. Beef chuck shoulder is not very tender, so we pound the meat slices with a meat mallet to a uniform one-eighth-inch thickness to tenderize it. The more evenly the meat slices, the more evenly they will cook.
- Prepare the Seasoning: Now prepare the seasoning for our beef cutlet. Mix 1/2 tsp of seasoning salt of choice, 1/2 tsp granulated garlic powder, onion powder (1/2 tsp), and freshly cracked black pepper (1/4 tsp). Season both sides of the meat cutlets with the prepared seasoning. You can use any other kind of seasoning according to your preference.
- Let the Seasoning Set: Now, place your meat in a glass dish, cover it, and let the seasoning set for a while.
- Prepare the Coating: In a separate pan, crush unsalted crackers roughly. You can also use breadcrumbs instead of crackers. Take 1/3 cup of all-purpose flour and season with a quarter tablespoon of freshly cracked black pepper and a quarter tablespoon of salt to give it a good mix. Beat two large eggs.
- Dredge and Coat: Put a baking sheet in a baking pan. Now it’s time to dredge and coat the beef cutlet. Now dredge the meat in seasoned all-purpose flour, and from the flour, dunk it into the egg wash and then right into the crushed crackers. Make sure it’s completely coated, and give it a firm press. Place your coated beef cutlet right onto a baking sheet. Repeat this process with all your meat slices. Rest our coated beef cutlet on the counter to ensure all the coating sticks well with the meat.
- Preheat Oil: Reheat oil in a large skillet on medium heat until it reaches about 350 degrees Fahrenheit.
- Fry the beef cutlets: Fry your Milanese because these steaks take a little time. Cook them on each side for a minute or less until the exterior is golden brown or how you like it. Flip the side with tongs.
- Serve: Once cooked, the cutlets are ready to serve on a plate. Crispy beef cutlets with salad or Mexican rice are a straightforward way to serve this milanesa cutlet!
Notes
- Pound the beef equally on all sides to ensure uniform thickness. It will promote even cooking for all sides.
- After seasoning the beef cutlets, rest them for 30-60 minutes to let the seasoning set.
- To ensure perfect cooking of beef cutlets, preheat the skillet to about 350°F before frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Italian