Milanesas (Breaded Sirloin)

From: Chef #793353

On Mar 17, 2008

This was very good! I altered it a bit and cooked a pound of good ground beef along with fresh garlic and jalopeno peppers. I put a couple of table spoons of the meat mixture on the steak along with the cheese before I rolled up the shell. I used soft taco shells instead of bread to lower the carbs for my son who is diabetic. It was so flavorful and I just had to say GREAT RECIPE.

From: hobbgal

On Jan 20, 2008

Wow! I've made Milanesa for Christmas Eve for several years. This was the best. I also put them in a pan and put a thin slice of ham and a thin slice of Montery Jack cheese on top. I put a toothpick in each milanesa. Then I pour our favorite spaghetti sauce on top and bake for 30 minutes. It is so yummy. It is called Milanesa Nepolitana.

From: Chris #5

On Jan 27, 2007

I love Milanesas! When I make them, I use very thin slices of beef, pounded to tenderize. We don't use the tomato or cheese. My husband is from Argentina--the type of Milanesa in this recipe is called Napolitana Milanesa. Plain Milanesa is made without the tomato and cheese, and is more traditional in Buenos Aires. Whichever way you choose to make them, they are great! Perfect with garlic mashed potatoes.

From: Sharon123

On Jan 8, 2004

I had planned on making this dish, but was called out of the house right about dinnnertime, soooooo my 15 yr. old daughter made it. When I got home my husband said this was the best milanesa he had ever had. I used to make it alot. We discovered this dish when we lived in Oaxaca, Mexico for 3 years. I'll be making it this way from now on! Oh, she couldn't find the Parmesan cheese, so she subbed shredded Mozzarella. Thanks keen5!