Beef Milanese With Winter Slaw Recipes

BEEF MILANESE WITH WINTER SLAW

Beef Milanese with Winter Slaw image

Provided by Bon Appétit Test Kitchen

Categories Beef Quick & Easy Low Cal Dinner Winter Pan-Fry Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 head of red cabbage, cored, thinly sliced (about 2 cups)
1 carrot, peeled, cut into matchstick-size pieces (about 1/2 cup)
1/4 cup thinly sliced red onion
1/4 cup small dill fronds
Kosher salt, freshly ground pepper
4 2-ounce slices beef top round or sirloin, pounded to 1/8" thickness
1 cup all-purpose flour
2 large eggs, beaten to blend
1 cup plain dried breadcrumbs
Vegetable oil
Lemon wedges

Steps:

Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.
Pour oil into a large heavy deep skillet to a depth of 1/4". Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.

BEEF MILANESA

Beef Milanesa image

Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.

Provided by Mad-catter

Categories Steak

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/2 cup fine breadcrumbs
4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
vegetable oil (for frying)
1 lime, quartered

Steps:

Pound boneless steaks thin, ¼ inch.
In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
In a large nonstick skillet, heat oil to a depth of about ¼ inch.
Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

Nutrition Facts : Calories 94, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 189.7, Carbohydrate 16.4, Fiber 1.1, Sugar 0.6, Protein 3.8

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