The first time I prepared Chicken Fried Steak for Hubby, he said that it was very similar to the Milanesa, which is a thin cut of steak, coated with bread crumbs instead of flour.
Milanesas can be served a variety of ways - which I plan to share in the future - but the most popular way it is served is in a Torta de Milanesa (a sandwich). Most tortas are made using bolillo, but we prefer to use hamburger buns.
Tortas de Milanesa are great to prepare during the summer months, because you don't spend a lot of time working at the hot stove.
Torta de Milanesa
- 1 pound thin-cut steak
- 1 cup milk
- 2 cups plain bread crumbs
- 1-1/2 teaspoons seasoning salt
- Vegetable Oil (for frying)
- Hamburger Buns
- Mexican Crema
- Sliced Onion
- Sliced Tomato
Pour the milk into a medium-sized bowl; set aside. Place the bread crumbs in another medium-sized bowl. Season the bread crumbs with the seasoning salt; set aside. Season the thin-cut steaks with salt and pepper; set aside on a plate.
Dip the steaks in the milk.
Then dip them in the bread crumbs, making sure that both sides are evenly coated.
Transfer the breaded steaks to a platter, and continue preparing the rest of the steaks.
Heat 2 tablespoons of oil in a medium skillet. Fry the steaks in the oil until they turn a nice, golden brown on both sides.
To prepare the Tortas, toast the hamburger buns slightly on a griddle or comal. Spread the cut sides with Mexican crema. (If you don't have Mexican crema, use your favorite mayonnaise.) Place 1 or 2 Milanesas atop the bottom bun. Top with onion, tomato and lettuce. Serve with homemade french fries or onion rings. (Recipe to come as soon as my computer gets fixed.)