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Let the eggs drip off and then toss into the breadcrumb mixture. Set the steak on a clean plate and repeat with the rest. In a large saucepan on medium-high heat, add ½ inch deep oil and wait for the oil to shimmer. Add the thing piece of steak and fry until golden brown, about 2-4 minutes on each side.
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Make sure to coat both sides. Heat the oil in frying pan, over medium-high heat. Make sure the oil is hot and pan fry the breaded steaks for 2-3 minutes on each side or until breading has browned. Work in batches, if necessary, making sure to not overcrowd the pan. Brown on both sides, and serve hot and enjoy.
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Beat the eggs with 1 tablespoon of water in another bowl. In the final bowl, place the flour. Add the oil to a deep 12-inch skillet over medium-high heat. As the oil preheats in the skillet, prepare the Milanesa steaks, working one at a time. Dredge (dip) each steak in the flour, coating both sides.
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Slice the beef into 1 cm (1/2-inch) thick cutlets. Step 2/8. Cut off all the fat and the sinew to get as clean of as cutlets as possible. Step 3/8. Tenderize the cutlets with a mallet until half a centimeter (1/5-inch) thick. Step 4/8. Whisk the eggs with chopped garlic, chopped parsley, salt, and pepper. Step 5/8.
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Preheat your oven to a high temperature, around 450°F. Place seasoned steak cuts on a baking sheet and cook for a very brief time—usually about 2-4 minutes per side. Using high heat helps to cook the steak rapidly, similar to searing, without the need for additional oil.
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To ensure the coating adheres well, whisk an egg or two, depending on how many steaks you are cooking, and use it as a binding agent. Dip the steak into the egg mixture, ensuring it's evenly.
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Fry the beef. In a large skillet add enough avocado or canola oil to cover the bottom completely by about 1/8 inch. Heat a frying pan over medium-high heat until very hot shimmering. Add two milanesa steaks in a single layer and cook until brown, about 1-2 minutes. Flip and brown on the other side.
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Repeat this for both flank steaks, then place in the fridge to set for 30 minutes. Heat your grill at high heat (around 450F) for direct cooking. Add a large cast iron skillet with beef tallow to the grill to preheat. Pull the steaks out of the fridge so we can get going on this Milanesa Napolitana recipe.
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Ensure all steaks are uniformly thick. Place the steaks on a sheet pan and season both sides with half of the salt and pepper. Add breadcrumbs to a large bowl, and mix in the garlic powder along with the remaining salt and pepper until well combined. Beat the eggs in a medium mixing bowl.
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How to Make Milanesa de Res. When frying, remember the order is 1) Flour, 2) Egg, and 3) Breadcrumbs. Whisk together the all-purpose flour, salt, garlic and herb seasoning and black pepper in a medium sized mixing bowl. In a small mixing bowl, whisk together the eggs and water until smooth and frothy. Place the flour mixture in a large, shallow.
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Just try your hand at this recipe and possibly find a new favorite dinner recipe that the whole family is sure to love. Step by Step Instructions For Milanesas. Ingredients. Equipment. Step 1: Grind the garlic and pepper. Step 2: Mix eggs with paste. Step 3: Spread breadcrumbs. Step 4: Soak the beef steaks in egg.
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Season with salt, black pepper, finely chopped garlic cloves, and chopped parsley. In two different plates, whisk and season a couple of eggs and dip in the steak on both sides. Place the egg-washed steak slices in breadcrumbs and bake at 440°F with some oil and serve with mashed potatoes or rice. 2.
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Dip the steaks into the egg mixture. Using kitchen tongs, place one steak into the crumbs, turn to coat both sides. Patting on lightly to make sure the coating adheres to the steak. Place the already-breaded steak aside on a plate. Repeat this step with the remaining steaks.
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Cook each side for about 3-4 minutes or until golden brown and crispy. Once cooked, transfer the milanesa meat to a paper towel-lined plate to drain off any excess oil. 6. Serve the milanesa meat while it's still hot, accompanied by lemon wedges for squeezing. It pairs perfectly with a side of fluffy white rice or a crisp salad. 7.
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Instruction: Mix the garlic, salt, cumin and pepper to make a marinade paste. Season the steaks with the garlic paste and let rest for at least 30 minutes, overnight is ideal. Heat the grill and cook the meat, make sure the garlic bits are removed from the meat before grilling to avoid burning. The steaks are so thin that they cook very quickly.
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Start by seasoning the milanesa meat with salt, pepper, and any other desired spices. Then dip the meat in beaten eggs and coat it with breadcrumbs. Fry it in a skillet until golden brown and crispy. Serve with a side of fresh salad or mashed potatoes for a satisfying meal.
