Bife à Milanesa/ Milanese Beef Steaks
This dish originates from the city of Milan, Italy. Many Italians immigrated to Brazil in the mid-1800s and their influence on Brazilian food is significant.
Makes 5-6 portions
1 kg of good quality thin beef steaks
2 cloves of garlic chopped Juice of
2 limes or lemons
2 tablespoons of olive oil
2 eggs whisked
2 cups of plain flour
4 cups of breadcrumbs
Salt and pepper to taste
In a large bowl or tray mix together the beef steaks, chopped garlic, lime juice, olive oil and salt and pepper (to taste) and leave to marinate for at least 30 minutes in the fridge.
Before you are ready to start cooking the steaks, lightly whisk the eggs in a bowl and set aside. In another bowl add the flour and seasoning (to taste). Finally, add the breadcrumbs on a plate/tray.
Take the steaks out of the fridge. Put each steak one at a time into the flour and cover well before dipping into the egg mix, covering the whole steak. Lastly, dip the steak into the breadcrumbs and ensure each steak is well covered. Meanwhile, in a large frying pan/skillet add enough vegetable oil to cover the steak when dropped in. The oil needs to be hot. Drop each steak in carefully and cook on each side until the breadcrumbs are a nice golden brown. When ready, place on a plate with kitchen towl to absorb the excess cooking oil and serve.