Milanesita + Toy Recipe

Prepare steaks

If steaks are thicker than 1/4 inch, place between two sheets of plastic wrap and pound gently with a meat mallet until about 1/4-inch thick. Trim excess fat and pat dry with paper towels.

Set up dredging station

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl whisk eggs with 2 tablespoons milk until smooth. In a third shallow dish combine breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the steaks

Working one at a time, dredge a steak in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded steaks on a sheet pan and repeat with remaining steaks.

Fry the milanesitas

Heat a large skillet over medium-high heat with about 1/4 to 1/3 cup vegetable oil (add more as needed to maintain 1/8–1/4-inch depth). When oil is hot (around 350°F / oil shimmers), add 2 steaks without crowding. Fry until golden brown, about 2–3 minutes per side. Adjust heat as needed to prevent burning. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining steaks, adding more oil if necessary.

Keep warm

If needed, keep cooked milanesitas warm in a 200°F (95°C) oven on a rack while finishing fries/rice/salad and eggs.

When milanesitas are nearly done and sides are ready, melt 2 tbs butter (or heat oil) in a nonstick skillet over medium heat. Crack eggs into the pan, spacing evenly. Cook until whites are set and edges crisp, about 2–3 minutes for sunny-side up. For over-easy, carefully flip and cook 10–20 seconds more. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

French fries (from frozen)

Bake or fry frozen fries according to package instructions until crisp and golden. Season with salt immediately and keep warm.

Fresh-cut French fries

Cut potatoes into sticks, soak in cold water 30 minutes, dry thoroughly. Fry in hot oil (350°F) in batches until golden and tender, 3–5 minutes per batch. Drain, season with salt.

Mashed potatoes

Place peeled, cubed potatoes in a pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain well. Return to pot and mash with 2 tbs butter and 1/4 cup milk until smooth. Adjust seasoning to taste.

Jasmine rice

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Mixed salad

In a bowl combine mixed greens, halved cherry tomatoes and sliced cucumber. Whisk together 2 tbs olive oil, 1 tbs red wine vinegar and salt and pepper to taste; toss with salad just before serving.

Place one milanesita on each plate. Top each with a 'toy' fried egg. Arrange chosen side (French fries, a scoop of mashed potatoes, a portion of jasmine rice, or mixed salad) alongside. Garnish with chopped parsley and serve with a lemon wedge to squeeze over the milanesita.