Cooking Classics: Mexican Beef Milanesa

Cooking Classics

The Technique

Mexican Beef Milanesa

Mexican Beef Milanesa is a traditional regional favorite that is often served as a main dish with crispy pan fried potatoes or refried beans & rice. It also grounds an array of classic tortas & although this version features beef chuck shoulder steaks, chicken may be substituted for those applications, if desired. Mexican Beef Milanesa isn’t difficult to make, however organization is key. Set up a dredging area, cook the steaks quickly, then allow them to rest over a wire rack before serving. The beef is ultra thin so just a a minute or so on each side will have this delicious dish crunchy on the exterior with a tender bite. Learn how to prepare Mexican Beef Milanesa in your very own kitchen. 

Mexican Beef Milanesa
makes 4 servings

1/3 cup all purpose flour
3/4 tsp kosher salt
1/4 tsp ground red pepper
2 eggs 
1/4 cup buttermilk
2 cloves garlic, pressed
1/2 tsp chili powder
1/4 tsp cumin
2 cups finely ground fresh bread crumbs
3/4 lb {1/8-inch thick} Beef Chuck Shoulder Steaks {about 4}
 1/3 cup vegetable oil
Freshly ground black pepper
Garnish: Cilantro & lime wedges

Combine the flour, the salt & the ground red pepper in a small bowl. Whisk together the eggs, the buttermilk, the garlic, the chili powder & the cumin in a medium bowl. Spread the the bread crumbs in an even layer in a shallow pan.

Heat the oil over Medium in a large skillet. Dredge the beef, in batches, first in the flour mixture. Next, place the beef in the buttermilk mixture. Finally, transfer it to the bread crumbs & coat both sides of each piece well. Place two pieces at a time in the hot oil & cook 1 1/2 minutes per side or until golden brown, turning once. Remove from the skillet & place on paper towels over a wire rack. Repeat the procedure with the remaining beef & ingredients. Divide the Mexican Beef Milanesa between 4 plates & sprinkle generously with kosher salt & freshly ground black paper. Garnish, if desired. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Mexican Beef Milanesa

 Fresh bread crumbs yield the best flavor & texture when preparing this dish. Buttermilk Bolillo, Buttermilk Telera Rolls or Farmhouse White Bread may be ground in the food processor in order to yield the amount necessary to make the milanesa. The procedure used to make Mexican Beef Milanesa closely resembles a German schnitzel or in the South, a good, from scratch country fried steak. What differs most is the type of meat used to prepare each.

The Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

No. 1

Beef chuck shoulder steaks are an economical cut taken from the shoulder region of the cow. They are well known to have a distinctive beef flavor & consistent marbling throughout. 

1a

Heat the oil over Medium in a large skillet. Dredge the beef, in batches, first in the flour mixture. 

1b

Next, place the beef in the buttermilk mixture.

No. 2

Finally, transfer it to the bread crumbs & coat both sides of each piece well. 

No. 3

Place two pieces at a time in the hot oil & cook 1 1/2 minutes per side or until golden brown, turning once. 

No. 4

Remove from the skillet & place on paper towels over a wire rack. Repeat the procedure with the remaining beef & ingredients. Divide the Mexican Beef Milanesa between 4 plates & sprinkle generously with kosher salt & freshly ground black paper. Garnish, if desired.   

The Tune
“Our Day Will Come” Julie London

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