Milanesa de Res
Everyone who knows my grandma loves her Milanesa empanizada (breaded Milanese). I learned how to cook thanks to her, and when I was 7 years old I learned how to cook this Milanesa de res recipe. I consider this recipe a basic on Mexican cuisine. You're gonna love it! You can serve this with French fries, rice, refried beans, or a salad (we use lettuce, tomato, avocado, and cucumber slices with a twist of lemon). Corn or flour tortillas go great with all this.
The normal recipe for this is with bread crumbs. But the crackers give a crispy taste and look. Don't make dust out of the crackers. Leave some cracker bits so the Milanesa will be more crispy.
You'll need round steaks that are about 1/4 inch thick.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.