How To Make Crunchy Milanesa | Breaded Thin Beef Cutlets Recipe | 4K Cooking Videos

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⭐️MEXICAN RICE RECIPE
youtu.be/YNAuDWoYoSQ

⭐️EASY MEXICAN RICE RECIPE
youtu.be/07zfMPkN_P8

INGREDIENTS
1 lb (454 g) thinly sliced beef chuck shoulder roast
1/2 tsp salt or seasoning salt of choice
1/2 tsp granulated garlic powder
1/2 tsp onion powder
1/4 tsp crack black pepper
60 unsalted tops crackers (212 g)
1/3 cup (45 g) all purpose flour
1/4 tsp cracked black pepper
1/4 tsp salt or season salt of choice
1 large egg
1/4 cup (50 mL) water
oil for frying

INSTRUCTIONS
- If using a tough cut of beef, pound and tenderize each cutlet
- Then cut in to manageable pieces
- In a small bowl combine pepper, garlic powder, onion powder and season all seasoning
- season beef cutlets on each side with seasoning mixture and set aside until needed or cover and set in refrigerator if not using right away
- Place 60 unsalted tops saltine crackers in a bag and crush until bread crumb consistency
- add all purpose flour to a plate and mix with 1/4 tsp black pepper and 1/4 tsp seasoning salt
- In a bowl add egg and water, mix well
TO DREDGE
- take each seasoned beef cutlet, dredge in flour, then submerge in egg wash, then coat and press completely in crushed crackers
- repeat the process until all beef cutlets are coated
- set prepared coated cutlets on a baking sheet on the counter while preheating fry oil
NOTE: This will allow coating to set and take the chill off of the meat
- In a large frying pan add enough oil to give you 1/2 of an inch of oil covering the bottom of the pan
- Preheat oil on a medium heat until the temperature reaches 350ºF /176ºC
- Fry each piece of coated meat until exterior is golden brown
NOTE: The coated meat will not take long to cook as it is a very thin cutlet.
- This recipe will easily serve 4 to 6 servings
- Serve with a fresh salad, a side of Mexican rice and a squeeze of lime



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