Scallops or breaded meat cutlets - Pilar Hernández's Chilean Cuisine
One of my husband's favorite foods is these breaded cutlets, or milanesas as they're called at home—my mother-in-law is Argentinian. He'd been craving them for a while, so he went to the supermarket, bought the ingredients, and made them himself. Honestly, he makes them better than I do.
Ingredients · Servings 4
- 500 grams of steak, cut into pieces that fit in your pan
- 2 cups of breadcrumbs
- 2-3 eggs
- salt pepper
- frying oil (700 ml)
Method · PT-497396H57M43S
- Heat the oil over medium heat.
- Lightly salt the meat.
- Set up a work station: In one dish, beat the eggs with salt and pepper, whisking with a fork for 30 seconds. Another dish with the breadcrumbs.
- Coat the meat in breadcrumbs on both sides. Then dip it in the egg, turning it over. Coat it again in breadcrumbs.
- Fry for about 2 minutes per side. Let it brown on one side, then turn it over and brown the other side.
- Serve hot.
Description
Classic and so delicious.
