Tag Archives: Carne

Milanesa de Carne with Roasted Jalapeño Chimichurri

Today I’m going south of the border…like SOUTH, south of the border with this simple, comforting dish that is very popular in parts of Mexico and South America.  The milanesa I prepared is a variation of the Italian version brought over (think chicken parmigiana) more than a century ago.  It can be any meat of your choosing: beef, chicken or pork and lightly dredged and shallow-fried till golden.  In fact, health conscience people are even baking them to cut down on their fried food intake.  To each their own…though I stick with the authentic way!

I amp my recipe up with the slightly spicy and smoky flavor of my Roasted Jalapeno Chimichurri!  It’s quite simple and very versatile!  Make sure to use it with your potatoes as well, and if there is any leftover, spoon it over eggs, burritos, sandwiches or a dipping sauce!  Finally, make sure to squeeze that fresh lemon over each bite as the acid cuts through the fried richness…salivating now.

The Starting Lineup

Milanesas

  • 4-6 (appx 1 1/2 lbs) Thinly cut beef steaks, i.e. literally “Beef Milanesa” in my grocer’s meat section.
  • 2 Limes, juiced
  • 1/2 cup flour
  • 2 eggs + 1 Tbsp water
  • 2 cups bread crumbs (can substitute in Panko bread crumbs)
  • 2 tsp garlic powder
  • 1 tsp dried parsley (optional)
  • salt and pepper, to taste
  • vegetable oil
  • Lemons, quartered, for serving/squeezing over top the milanesa

Roasted Jalapeños Chimichurri

  • 2 jalapenos
  • 2 cups cilantro
  • 2 cups parsley
  • 2 cloves garlic, minced
  • 3 Tbsp lime juice
  • 3 Tbsp dry red wine
  • 1 Tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt & pepper, to taste

*Serve with a simple salad, crispy roasted potatoes and lemon wedges.

Start with the Chimichurri sauce (this can also be done the night before).  Roast your jalapenos over an open flame (gas oven/grill) or under your broiler, turning until the skin is slightly charred and blistered.  Let the jalapenos steam in a closed paper bag or plastic wrap covered dish for about 10 minutes.  Remove the outside blistered skins and the seeds.

Using a food processor, blender or an immersion blender (like I did), combine all of the Chimichurri ingredients and blend until fairly smooth.  Cover and set aside in your refrigerator.

Milanesa1.jpeg

Preheat your oven to 200 degrees, to keep the fried and breaded steaks warm while you cook the others.

Remove the steaks from the refrigerator and in a large zip lock, bag combine the steaks, lime juice and a pinch of salt and pepper.  Let sit out and get to room temperature while your heat up the oil.

In 3 shallow dishes:

1st dish:  Flour   2nd dish:  beaten eggs   3rd dish:  breadcrumbs seasoned w/ garlic powder, dried parsley, salt & pepper.

Heat 1/2 inch of  oil in a large skillet to medium-high heat.  Make sure the oil is hot prior to frying up the steaks.

One by one, dredge each steak lightly in the flour, then the eggs, followed by an even breadcrumb coating.  Place in the hot oil, cooking each side for about 3-4 minutes until a golden brown crust.  Remove to a paper towel lined baking sheet in the oven to soak up any excess grease and keep warm while preparing the remaining steaks. *TIP: You may need to lightly pat dry the lime marinated steaks with a paper towel prior to the dredging process.

Serve each steak with a simple side salad, roasted potatoes (or fries) and lemon wedges.  Drizzle the Chimichurri sauce over top and enjoy!

Milanesa2

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