Top Rated Milanesa Recipes

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Mrs. Ambrosia
I LOVE milanesa, it's basically a mexican chicken fried steak with no gravy, I sprinkle with lemon and serve with my Easy Mexican Rice, salad and sliced avocado.
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LikeItLoveIt
Milanesas
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Mad-catter
Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.
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Chef Francis Mallman
This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge. As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef. Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."
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ROBIN PENA
It is a Mexican steak sandwich which is nothing like you've had before. Don't let the long recipe scare you off, it's really easy-it just takes a lot of words to explain each step. This is an authentic meal my husband grew up on in Mexico. You won't find anything like it at Taco Bell, I promise.
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arimou0
For more recipes visit my blog at whatscooking.us Milanesas are thin slices of beef, breaded and shallow-fried, common in Latin America and parts of Europe. Their name derives from the original cotoletta alla milanese from Milan, Italy. In Mexico, milanesas are thin, breaded beef filets that are fried and commonly served in tortas (Mexican sandwiches). There are other kinds of milanesas in South America and Europe made with veal filets.
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Michelle Bernstein
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dcdsatx54
Excellent way of preparing thin round steak, was initially published in the food section of "San Antonio Express-News".
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of Mario Batali
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keen5
This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked.
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Papa D
Posting for ZWT 7. This recipe comes from about.com/South American Food You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness.
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Chef Chessie
Cuban seak is usually butterflied or pounded thin and served almost crispy. Top with lemon juice & raw onion.
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