I was born and raised in sunny southern California, but most of time I'm just a southern girl at heart. I blame it on the 3 years that I lived in Texas and the wonderful southern food my Great-Grandmother prepared: peach cobbler, fried okra, cornbread, buttermilk biscuits, gravy, and chicken fried steak. (Swoon!) I'm getting hungry just thinking about it.
The first time I prepared chicken fried steak for Hubby, he said it reminded him of Milanesas, which is a thin cut of steak coated with bread crumbs instead of flour. In Mexico there's even a cut of meat called milanesa, which is usually cut into thin steaks just for this purpose.
Milanesas empanizadas (breaded milanesa steaks) can be served a variety of ways, one of which is covered in a spicy salsa and served with Mexican Rice and Refried Beans on the side. But my favorite way to enjoy them is in a Torta de Milanesa (a breaded steak sandwich). Tortas de Milanesa can be served on bolillo rolls or hamburger buns.
Torta de Milanesa
Ingredients:
Directions:
Pour the milk into a medium-sized bowl; set aside. Place the bread crumbs in another medium-sized bowl. Season the bread crumbs with the seasoning salt; set aside. Season the thin-cut steaks with salt and pepper; set aside on a plate.
Dip the steaks in the milk, one at a time, then dip them in the bread crumb mixture making sure that both sides are evenly coated. Transfer the breaded steaks to a platter, and continue preparing the rest of the steaks.
Heat 2 tablespoons of oil in a medium skillet. Fry the steaks in the oil until they turn a nice, golden brown on both sides.
To prepare the Tortas, split bolillo rolls in half lengthwise. Toast bolillo rolls on a griddle or comal. Spread the cut sides with Mexican crema. (If you don't have Mexican crema, use your favorite mayonnaise.) Place 1 or 2 Milanesas atop the bottom bun. Top with lettuce, onion, tomato, avocado, and jalapeño. Serve with homemade french fries or onion rings. Enjoy!
The first time I prepared chicken fried steak for Hubby, he said it reminded him of Milanesas, which is a thin cut of steak coated with bread crumbs instead of flour. In Mexico there's even a cut of meat called milanesa, which is usually cut into thin steaks just for this purpose.
Milanesas empanizadas (breaded milanesa steaks) can be served a variety of ways, one of which is covered in a spicy salsa and served with Mexican Rice and Refried Beans on the side. But my favorite way to enjoy them is in a Torta de Milanesa (a breaded steak sandwich). Tortas de Milanesa can be served on bolillo rolls or hamburger buns.
Torta de Milanesa
Ingredients:
- 1 pound thin-cut steak (I used milanesa)
- 1 cup milk
- 2 cups plain bread crumbs
- 1-1/2 teaspoons seasoning salt
- Vegetable Oil (for frying)
- Bolillo rolls or hamburger buns
- Mexican crema
- Lettuce
- Sliced red onion
- Sliced tomato
- Sliced avocado
- Sliced Jalapeños en Escabeche
Directions:
Pour the milk into a medium-sized bowl; set aside. Place the bread crumbs in another medium-sized bowl. Season the bread crumbs with the seasoning salt; set aside. Season the thin-cut steaks with salt and pepper; set aside on a plate.
