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Beef milanesa refers to the preparation style for the beef. Milanese is thinly sliced protein that dredged in egg and breadcrumb to be fried, making a golden brown crust. Ideally, top round is used since the beef lightly pounded to help make it tender.
Egg wash is simply eggs lightly beaten with something to thin it out. Great options are milk, cream, wine or even a little splash of seltzer. You want your egg wash to be fluid so that it coat the beef cutlets, a viscous egg wash will result in a patchy crust.
Breadcrumbs bring the crunch and color to this dish. Fine breadcrumbs are great for a nice even crust. Store bought or homemade use whatever you have on hand. Keep the pan coated in butter or oil for an even toast. Keep the heat around medium, this will keep the breadcrumbs from burning.
This recipe uses both fresh and pickled jalapenos. The fresh add heat to the dish and helps thickens the gravy with its natural pectin similarly to the green onions and garlic. The pickled add a little contrast to the smooth gravy. Add the pickled jalapenos at the end so they don’t break down in the sauce.
A simple roux consists of fat and flour, for this recipe i use butter and flour to make the base of the gravy. Cooking the flour and the butter together tightens up any liquid added to it.
pounding the beef keeps the dish tender and easy to eat. while pounding the beef brush the mallet away from the beef instead of directly hitting it, pounding it gently will keep from snagging the beef and evenly leveled
seasoning the beef first so that the seasoning has direct contact with the meat. once seasoned toss the beef in flour so that it will stick to the egg wash. once tossed in egg press it into the seasoned breadcrumbs. move the finished cutlets to a plate to be pan fried. you can dredge and bread ahead of time. doing it ahead actually dries out the crust a little giving it a better adhesion to the meat,
pan or shallow frying is ideal for cutlets. leaving it fully submerged or 3/4 submerged can lead to awkward, uneven cooking. adding oil for pan frying needs to come up under the beefs halfway point.
I blend the lightly sauteed vegetables with milk to help break down the vegetables. blending the veggies on their own may not break the vegetables entirely. add the room temp milk to the veggies before adding ot the pan to avoid dealing with hot milk. once the jalapenos, garlic, onions, and dollop of cream cheese are incorporated into the milk that it is then added into the roux to start thickening. once i season it with salt and pepper, then diced pickled jalapenos everything ready for serving.