Best Beef Milanese With Winter Slaw Recipes

Beef Milanese with Winter Slaw image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 head of red cabbage, cored, thinly sliced (about 2 cups)
1 carrot, peeled, cut into matchstick-size pieces (about 1/2 cup)
1/4 cup thinly sliced red onion
1/4 cup small dill fronds
Kosher salt, freshly ground pepper
4 2-ounce slices beef top round or sirloin, pounded to 1/8" thickness
1 cup all-purpose flour
2 large eggs, beaten to blend
1 cup plain dried breadcrumbs
Vegetable oil
Lemon wedges

Steps:

Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.
Pour oil into a large heavy deep skillet to a depth of 1/4". Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.

Beef Milanesa image

Provided by Mad-catter

Categories Steak

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/2 cup fine breadcrumbs
4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
vegetable oil (for frying)
1 lime, quartered

Steps:

Pound boneless steaks thin, ¼ inch.
In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
In a large nonstick skillet, heat oil to a depth of about ¼ inch.
Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

Nutrition Facts : Calories 94, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 189.7, Carbohydrate 16.4, Fiber 1.1, Sugar 0.6, Protein 3.8