Tuesday, July 27, 2010

Torta de Milanesa {Breaded Steak Sandwich}

I was born and raised in sunny southern California, but most of time I'm just a southern girl at heart. I blame it on the 3 years that I lived in Texas and the wonderful southern food my Great-Grandmother prepared: peach cobbler, fried okra, cornbread, buttermilk biscuits, gravy, and chicken fried steak. (Swoon!) I'm getting hungry just thinking about it.

The first time I prepared chicken fried steak for Hubby, he said it reminded him of Milanesas, which is a thin cut of steak coated with bread crumbs instead of flour. In Mexico there's even a cut of meat called milanesa, which is usually cut into thin steaks just for this purpose.

Milanesas empanizadas (breaded milanesa steaks) can be served a variety of ways, one of which is covered in a spicy salsa and served with Mexican Rice and Refried Beans on the side.  But my favorite way to enjoy them is in a Torta de Milanesa (a breaded steak sandwich). Tortas de Milanesa can be served on bolillo rolls or hamburger buns.


Torta de Milanesa - lacocinadeleslie.com

Torta de Milanesa
lacocinadeleslie.com

Ingredients:
  • 1 pound thin-cut steak (I used milanesa)
  • 1 cup milk
  • 2 cups plain bread crumbs
  • 1-1/2 teaspoons seasoning salt
  • Vegetable Oil (for frying)
  • Bolillo rolls or hamburger buns
  • Mexican crema
  • Lettuce
  • Sliced red onion
  • Sliced tomato
  • Sliced avocado
  • Sliced Jalapeños en Escabeche

Directions:
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, one at a time, then dip them in the bread crumb mixture 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, split bolillo rolls in half lengthwise. Toast bolillo rolls 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 lettuce, onion, tomato, avocado, and jalapeño.  Serve with homemade french fries or onion rings. Enjoy!  

Mexican Breaded Steak Sandwich (Torta de Milanesa) - lacocinadeleslie.com











14 comments:

  1. Yum! I'm coming to your house for dinner!

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  2. The same method is used (sometimes with egg white added to the milk, and a dredge in flour) for veal cutlets in veal parmigiana/scallopini etc

    It is very common for restaurants to use a thinly pounded slice of pork loin instead of veal as most people don't know the difference

    Ana

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  3. this is so right up my alley - yep, I'm heading your way for dinner too, better make a double batch

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  4. Tortas, we love them, one of our favorite foods here.
    Our favorite torta stand makes them sooooo good.
    I usually have the ham one, which comes with white and yellow cheese, onion, tomato, lettuce, avocado slices, mayo, mustard and who knows what else lol. Roy loves the Especial with all of the above plus Pierna. Buns are grilled as well as the meat and the cheese is melted over it all. Naturallly they are served with all the usual sides of salsas and veggies.
    Soooooo good. Tortas de Milanesa are yummy also. Well actually I have never met a torta sandwich that I didn't love lol.
    Enjoy.

    ReplyDelete
  5. OOh this looks good and I'm hungry and don't know what to make!

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  6. This looks a lot like the weinerschnitzel that I've had in Austria and that my hubby loves.

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  7. Oooo my husband would love it if I learned to make that - and it's easy! The ones we get here are insane - they come looking like yours - PLUS have a THICK slice of fried ham and about 1/3 inch slice of melty white cheese (lord knows what variety - maybe chihuahua) plus avocado! It's huge and amazing and I can SO make it now! YAY!

    ReplyDelete
  8. Thank you for joining Mama's Little Nestwork! Make sure to stop by throughout the week and comment on the featured bloggers! Bloglove! Your blog is great! Come and visit Mama's Little Chick also when you get a chance and say hi! Welcome to the Nestwork!

    Mama Hen

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  9. you lived in texas?!?

    given that the peaches look so good this year at the market, i'm going to try a peach cobbler this week. nothing speaks to me like a pie/cobbler.

    have you tried chicken fried chicken before? mmm...

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  10. Leslie! You are an amazing cook and I have loved looking at all the wonderful recipes you share! Are you one of Bob Mrotek's followers? I think I've seen your name before. Thank you for following my blog and I"m not following yours too.

    ReplyDelete
  11. Hi Leslie. You should have told me you had a cooking blog. I was reading you on twitter and seen your tweet. I've been following you on your other blog and had no idea. I love it! There are so many great food blogs online and yours is definitely one of them.

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  12. can you believe weve never had milanesa! y como no creci comiendo milanesa cuando vamos a restuarantes no ordeno pero si se me antoja!!  se mira delicioso!

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  13. Leslie Im originally from Mexico city. I just came across your cooking blog. Wow you are good! I can't wait to make the torta de milanesa, it looks delicious. I will definitely make it soon. Que rico!! 

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  14. Leslie, I made your maseca-crusted tilapia, which was delicious, but my husband commented that he thought the coating would be good on mianesa. Ever tried a maseca-coated milanesa?

    ReplyDelete

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