Beef isn't cooked in Mexico the same way it is enjoyed in the US or Europe, because it simply isn't the same quality of meat. By tradition, butcheries do not age their beef as much in Mexico as elsewhere, to the effect that the meat there tends to be less tender; so to serve meat in the best way possible, the Mexicans have developed different procedures, and breading as in these "Milanesas de Res" is one of them.
Steak Milanese is a frequently prepared and relatively easy mexican recipe; everybody in Mexico knows about it. Basically these are breaded steaks; the key to success here is the flavor of the breading. You can prepare it with salt and pepper and add oregano, or any spice combination you had in mind. Breading is a frying technique used to cover some meats such as beef or chicken fillets with powdered or grated bread, to then deep fry in oil. As with any recipe that requires frying in hot oil, always be careful when cooking with hot oil.
* 1 lb. of steaks (a decent quality cut)
* 2 Eggs
* 1 lb. of Bread Crumbs
* Ground Black Pepper
* 2 teaspoons Oregano
* Salt to taste
* 5 tablespoons vegetable Oil, preferably canola oil
Making this mexican recipe now:
1) Season the steaks with salt and pepper, to your taste.
2) Pour the bread crumbs and spread evenly on a plate; sprinkle the oregano over. Beat the eggs well with a fork; pour the beaten eggs in a bowl. Dip the steaks in the beaten egg, then roll them in the breadcrumbs, making sure they are well covered everywhere.
3) Bring the oil to heat; fry the steaks well on both sides, or 2-3 minutes per side.
Serve warm and accompany simply with lettuce, tomato slices and onion slices; or better yet, in a mexican torta!