Cooking Classics: Mexican Beef Milanesa

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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. 

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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. 

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{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.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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. 

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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. 

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1a

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

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1b

Next, place the beef in the buttermilk mixture.

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No. 2

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

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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. 

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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.   

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Cooking Classics: Mexican Beef Milanesa

  1. Jonathan January 13, 2021 at 11:40 am #

    Rebecca, I tried this for my family. They loved it. Thank you!

    • Rebecca Gordon January 13, 2021 at 5:41 pm #

      Hi Jonathan,
      I appreciate the kind words! Enjoy!
      Sincerely, Rebecca

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