Milanesa de res – breaded beef steaks with salad

Ingredients for 4 portions

• 600 gMinute steak, 4 thin slices
• 2 clovesGarlic, finely chopped
• to tasteSalt
• to tasteBlack pepper
• 2Eggs
• 150 gBreadcrumbs
• 120 mlRapeseed oil, for frying

On the side

• ½Lettuce
• 2Tomatoes
• 1Avocado
• 2Limes
• 12Corn tortillas

Method

1. If the steaks are thick, pound them thin between two sheets of cling film with a meat mallet or the base of a saucepan. Rub them on both sides with the garlic, salt and pepper.
2. Beat the eggs in a shallow bowl and put the breadcrumbs in another. Dip each steak first in egg, then in breadcrumbs, pressing the crumb on well.
3. Heat the oil in a large frying pan over a medium-high heat and fry the milanesas one or two at a time, 2–3 minutes a side, until golden and crisp. Drain on kitchen paper.
4. Shred the lettuce, slice the tomatoes and avocado and arrange on a platter. Squeeze over the juice of one lime and season with salt.
5. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
6. Serve the milanesas with the salad, the other lime cut into wedges and the warm tortillas.

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