Mexican cuisine · Meat & Kebab

Milanesa de Res

Thin-pounded beef cutlets breaded in egg and breadcrumbs and fried golden, served with lime and crisp lettuce.

Ingredients · for 4 servings

• 4 beef cutlets (150g each)
• 2 eggs
• 150g breadcrumbs
• 80g flour
• 2 garlic cloves
• 1 tsp oregano
• 2 limes
• 1 romaine lettuce
• 2 tomatoes
• 200ml oil for frying
• Salt, pepper

Instructions

1. Pound the beef cutlets very thin between two sheets of plastic wrap, season with salt and pepper, and rub with finely grated garlic.
2. Set up three shallow plates: one with flour, one with the beaten eggs, and one with the breadcrumbs mixed with the oregano.
3. Coat the cutlets one at a time in flour, dip through the egg, and press firmly into the breadcrumbs so the coating holds while frying.
4. Heat the oil in a wide pan to 170°C (340°F) – a breadcrumb dropped in should sizzle instantly – and fry the cutlets for 2–3 minutes per side until golden brown.
5. Drain briefly on paper towels and season lightly with salt right away while still hot.
6. Arrange with romaine lettuce, tomato wedges and lime quarters, and serve without delay – the coating should stay crisp.