Recipe: Steak Milanesa

STEAK MILANESA

"With an important twist or two, the classic Italian veal Milanese has become nearly as popular on northern Mexican tables as spaghetti is in the States. Italian immigrants to Mexico spared interest in the breaded and fried cutlet dish, and eventually acquiesced to making it with round steak rather than scarce veal. The resulting milanesa, curiously, comes close to the Texas favorite chicken fried steak, widely regarded as the product of a different heritage. Some norteno restaurants today use veal or beef tenderloin, but most home cooks stick with round steak, which is tastier when properly tenderized."

1 (1 3/4- to 2-pound) round steak, cut no more than 1/2 inch thick, tenderized
Juice of 1 lime
1 teaspoon salt, or to taste
1/2 teaspoon fresh-ground black pepper
2 eggs
3 tablespoons water
3/4 cup all-purpose flour
3 cups dried breadcrumbs
Vegetable oil, for pan frying
Lime wedges, for garnish

Cut meat into 8 pieces. Pound the portions until each is about 1/8-inch thick. Toss meat with the lime juice. Season each steak on both sides with salt and pepper, rubbing the seasoning into the meat.

Lightly beat the eggs with the water in a shallow bowl. One at a time, dip steaks in the flour, then in the eggs, then in the breadcrumbs.

In large, heavy skillet over medium heat, warm a couple of tablespoons of oil, enough to make a thick film of oil. Add several the steaks and cook them, turning once, until the meat is cooked through and the coating is crisp and brown, about 4 minutes total. Keep the steaks warm while preparing the others. Repeat with the remaining steaks, adding more oil if needed.

Serve hot with lime wedges.

SERVING SUGGESTIONS:
Refried beans, rajas (strips of green chile), and summer squash or calabacitas typically accompany milanesa. For a change, we eat it chicken fried steak style, making a cream gravy out of the drippings and accompanying the milanesa with mashed potatoes and cooked greens like chard.

Makes 4-6 servings
Adapted from source: The Border Cookbook by Cheryl Alters Jamison