How to prepare the perfect pan fried steak.

Pan fried steak "milanesas" are a classic in bar and restaurants in Buenos Aires
 and  Montevideo. Photo by Tatito from Skyscrapercity

Pan fried steaks are the kind of comfort food with many ways to serve but to have the perfect one you need to follow some steps. Originally this is an Austrian recipe popular also in its neighbouring countries, but more or less in every European country pan fried steaks are popular and as well have become very popular in south American countries mainly in Argentina, Chile and Uruguay known as Milanesas (“from Milano”). The Milanesa Napolitana (pan-fried steak napolitan style) is claimed from the Argentinian, but we know that they use to claim to be the inventors of the barbed wire or that Maradona first goal against England in Mexico´86 was legal.

How to prepare the perfect pan fried steak.

1. Is very important to choose the correct kind of meat. It is recommended using beef round, sirloin bottom or silverside. I have been using Hereford beef sirloin steak from Waitrose, because Hereford cattle is the most consumed in Argentina and Uruguay and also like my aunt said to me, “any steak with a bit of fat on the top is good enough for milanesas”.
2. Between 6-8 mm will be the perfect thickness, if you can get it just flatten the steak with a meat mallet.
3. The breadcrumbs are also very important, for the perfect pan fried steak the best is grate bakery stale bread with the most little side of the grater. If you use industrial one you are at risk to have a too dry pan fried steak.
4. You can use a light flavour olive oil or sunflower oil. Be sure is very hot before to start cooking (180ºC). Also you don’t need use too much, just enough to cover the steak.  Cook the steak by batches and remove the breadcrumbs that still  in the frying pan before the next batch so they do not burn and wont contaminate the oil flavour

Classic Pan fried steak

Classic Pan fried steak with french fries

You need:  1 thin cut steak by serve – 2 eggs - 150g White breadcrumbs – ½ tsp lemon juice – 1tbsp fresh parsley (chopped) – 1 garlic clove (thinly chopped or garlic crushed) -  Oil for frying

1. In a bowl beat the 2 eggs and season. Add the parsley and garlic and finally put in the steaks.  Chill in the fridge for half an hour.
2. In another bowl or recipient spread the breadcrumbs. Remove the steaks from the fridge and coat one by one on both side until the steak is totally covered. Shake for remove any breadcrumbs excess.
3. Heat the oil, when is very hot fry the steak by batches, be sure they have enough space in the pan. Cook 2 minutes each side. Keep them warm until you finish with the rest.

Milanesa a la Napolitana

First add the tomato sauce and then the ham

Milanesa Napolitana with baked vegetables

You need:  1 thin cut steak by serve – 2 eggs - 150g White breadcrumbs – ½ tsp lemon juice – 1tbsp fresh parsley (chopped) – 1 garlic clove (thinly chopped or garlic crushed) -  Oil for frying – 200 ml tomato passata – 150g mozzarella (grated) – 1 slice of ham by steak – 1 tsp dried oregano. Oven at 160ºC

1. In a bowl beat the 2 eggs and season. Add the parsley and garlic and finally put in the steaks.  Chill in the fridge for half an hour.
2. In another bowl or recipient spread the breadcrumbs. Remove the steaks from the fridge and coat one by one on both side until the steak is totally covered. Shake for remove any breadcrumbs excess.
3. Heat the oil, when is very hot fry the steak by batches, be sure they have enough space in the pan. Cook 2 minutes each side. Keep them warm until you finish with the rest.
4. When you finish put the steak in a baking tray, spread over them some tomato sauce, cover with the ham slices and top with mozzarella.
5. Bring to the pre-heated oven until the mozzarella has smelt and bubbling.
6. Before to serve sprinkle over some pepper and dried oregano.

Oven Chicken Schnitzel

You need: 1 Small chicken breasts by serve (halved and flatten with a mullet)- 150g White breadcrumbs – 2 eggs - 1½ tsp Paprika -50ml Milk - 150g Plain flour - 40g Butter. Oven at 220ºC

Chicken Schnitzel with sweet-potatoes mash

1. In a bowl beat the 2 eggs and stir in the milk. Add the chicken steaks.  Chill in the fridge for half an hour.
2. In another bowl or recipient spread the breadcrumbs and stir in the paprika, mix very well. In another bowl put the flour and season with salt.
3. Remove the chicken from the fridge. Coat them in the flour, shake to remove any excess. Coat again in the egg mixture, remove and coat now in the paprika breadcrumbs.
4. Put the escalope’s in a baking tray previously oiled with a little butter dollop on the top. Cook for 5 to 7 minutes each side, until the chicken steaks are golden brown and no pink meat.

The most popular side dish for this 3 recipes are French fries, but also work very well any kind of mash or green salad with tomatoes.
For a healthy approach to the dish is recommended follow the oven chicken schnitzel for the steak as well but you need to be careful to don´t over dry the meat.  For avoid it, just cover the baking tray with a humid greaseproof paper and cook for 10-12 minutes at 180ºC

More Photos by Tatito at http://todoatravesdemicamara.blogspot.com/

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How to prepare the perfect pan fried steak.