Breaded Veal Cutlet
MilanesaMilanesa is an Italian import that's been widely adopted in Mexico and is so popular that it's listed on many restaurant menus throughout the country. The meat will probably be beef steak pounded thin, but veal works well here. Lime is squeezed over the meat and it is served with refried beans, salsa, guacamole, and spicy pickled jalapeños. Milanesa is also a favorite filling for tortas (Breaded Veal Sandwiches).
Ingredients
Makes 4 servings
- 1 large egg
- ½ cup all-purpose flour
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ½ cup fine bread crumbs
- 4 thin veal steaks or baby beef, pounded thin (¼ inch)
- Vegetable oil for frying
- 1 lime quartered
- Basic Refried Beans or purchased refried beans
- Classic Guacamole
- Fresh Salsa Mexicana or purchased salsa
- 4 jarred pickled jalapeño chiles en escabeche, seeded and thinly sliced
Instructions
- In a shallow soup plate, beat the egg very well.
- In a second soup plate mix the flour, salt, and pepper.
- Put the bread crumbs in a third soup plate.
- Line up the bowls in this order: flour, egg, and crumbs.
- In a large nonstick skillet, heat oil to a depth of about ¼ inch.
- Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs.
- Put the coated meat on a plate lined with wax paper and refrigerate about 1 hour.
- Fry the meat until brown and crisp, 2 to 3 minutes on each side.
- Squeeze lime juice over each piece of meat.
- Serve on individual plates with beans, guacamole, salsa, and pickled jalapeños.
