Beef Milanesa (Thin and Crispy)

Step 1

Remove beef from package, remove excess liquid and tenderize each slice on both sides evenly. Longer tenderizing is required for extra thin milanesa.

Step 2

Sprinkle with salt, and set to side on plate (optional: season with salt).

Step 3

Prepare large enough surface area to prep ingredients: beat eggs in bowl, surface for flouring and a large plate for breading station.

Step 4

Heat pan on low heat and add 1/2 cup oil.

Step 5

Have a paper towel set to the side, it's going to be there to wipe your fingertips when necessary. Select hand you'll be using to dredge the meat and crumb. You'll want to use just that one to keep the other hand available for the flip.

Step 6

Dredge in flour, dip in egg wash, and coat with bread crumbs.

Step 7

Lay beef (for dredging) in flour and coat on both sides, then dip in egg, and coat with bread crumbs last and lay on surface. (flipping over into bread crumbs a few times is ok to ensure all sides are completely coated.)

Step 8

Turn stove up to medium heat. After 2 minutes, place breaded milanesa in hot oil. You'll hear it bubbling. Repeat steps until pan is full.

Step 9

Cook on each side for 4-5 minutes on medium/high heat.

Step 10

Once fried on each side, use tongs to feel a firm grip on fried crispy beef milanesa. Transfer onto a cooling rack. Let cool for 10 minutes (or at least 5, be careful, they are hot).