Milanesa Torta
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1 1/2 pound thin-cut sirloin or round steak*
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 lime
- 2 eggs, beaten
- 1 1/2 cups Panko or regular dry breadcrumbs
- 1/4 cup oil for frying
- For tortas:
- 4–6 bolillo rolls or sections of French bread
- butter
- Avocado, tomato, lettuce, onion
- Mexican crema
- Optional: Refried beans
Instructions
- Sprinkle steaks with salt, pepper, garlic, and half the lime, juiced. (Cut the other lime half into quarters for serving.)
- Tenderize with a mallet, pounding the seasonings into the meat, until the steaks are between 1/8 and 1/4 inch thick.
- Cut into 4-6 serving pieces, approximately the size of your bread rolls
- Coat each piece in beaten egg, allow excess to drip off.
- Coat generously in breadcrumbs on both sides.
- Heat oil over medium-high heat until sizzling
- Fry milanesa for about 2-3 minutes on each side, or until golden brown and the steaks are cooked medium-well.
- Allow to drain on a rack briefly.
- Butter insides of rolls and toast lightly on a griddle.
- Spread with crema and/or refried beans and top with milanesa and any other vegetables you like! Serve with a lime wedge and hot sauce or salsa.
Notes
Look for cuts no thicker than 1/3 inch. This recipe also works with thin-cut chicken breast or pork loin.
Breaded milanesa can be wrapped individually and frozen for up to a month. Cook, still frozen, over medium heat and add a couple extra minutes cooking time.
To reduce calories and fat, lay breaded milanesa on a rack on a baking sheet, spray with oil, and bake at 425ºF for 15 minutes or until cooked and crisped.
Find it online: https://hilahcooking.com/milanesa-torta/