MEXICAN STEAK MILANESA

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Mexican Steak Milanesa image

Excellent way of preparing thin round steak, was initially published in the food section of "San Antonio Express-News".

Provided by dcdsatx54

Categories     Steak

Time 24m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 10

1 -2 lb round steak, cut no more than 1/2 in. thick, tenderized
1 limes, juice of or 1 lemon, juice of
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 eggs
3 tablespoons water
3/4 cup flour
3 cups dried breadcrumbs
vegetable oil, for frying
limes or lemon wedge, for garnish

Steps:

  • Cut meat into 8 pieces. (Pound portions to tenderize if you didn't get the meat already tenderized.) Toss meat with lime or lemon juice and season with salt and pepper.
  • Lightly beat eggs with water in bow. One at a time, dip steaks in flour, then in eggs, then in bread crumbs.
  • Heat oil in large, heavy skillet and fry as many steaks in a pan as you can cook without crowding. Steaks should be cooked through (about 4 min.), crisp and brown on both sides. Keep cooked steaks warm in 250 degree oven while cooking remaining steaks.
  • Serve hot with lime or lemon wedges for garnish.

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