MILANESAS
2 to 3 pounds of Sirloin Tip Steak sliced to about 3/8”
Bread crumbs, I have used seasoned bread crumbs
about ½ cup chopped parsley
4 eggs
Oil --out ¾’ of skillet (you might need more depending on how many milanesas you are making.)
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--Tenderize the meat to where it is very thin and set meat aside.
--Mix parsley and eggs, you should have a runny mixture and put in a shallow dish.
--Put bread crumbs in another shallow dish.
--Dip meat in egg mix, drip off extra. Put meat in bread crumbs and shake and then turn over and do other side. Gently pat so bread crumbs will stick. Put aside on a plate till they are all breaded.
--Heat oil in skillet. Put a couple milanesas at a time in the skillet and cook each side till brown. Place in a warm dish till all are cooked.
--Serve with mash potatoes, rice salad or mom’s ensalada rusa.
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Any extras can be refrigerated and either warmed the next day or make a cold sandwich , either way they are delicious.
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