Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Meat (round steak)
- Eggs (beaten)
- Flour
- Bread Crumbs
- 1 tomato
Directions
There are infinite variations of milanesa recipes; this is the one we use at home.
Meat: reound steak , thin cut (or, teriyaki steak is a good substitute)
Roll each steak in flour, then dip it in beaten eggs, roll it again in bread crumbs (in the U.S., the "Italian seasoning" style of crumbs is the best).
For better results, put the steaks in the refrigerator for at least one hour.
Deep fry them in hot oil or shortening.
Eat them warm or you can eat them cold the next day in a sandwich with tomato and lettuce.
Category:Uruguayan Recipes
Category:Uruguayan Meat Dishes