Torta de Milanesa de Res {Breaded Steak Sandwich}

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:

• 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.

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!