Jorge Castillo: Nistec Milanesa started as a famous dish in Milan -- pounded beef or pork cutlets breaded and fried and served with a simple marinara sauce.
Raúl Musibay: Some cooks omit the marinara sauce, but we like the tomato taste and extra moisture it provides.
Glenn Lindgren: We have found that sirloin steaks works very well in this dish. Bottom sirloin, tri tip, or top round are also good choices.
Jorge Castillo: The pounding of the meat really helps to tenderize it.
Glenn Lindgren: Let your guests add a sprinkle of fresh lime juice at the table.
Tender breaded steak, smothered with cheese and sauce in an Italian/Cuban fusion dish that came to Miami via Argentina.
INGREDIENTS:
1/4 cup olive oilMix olive oil, sour orange, lime juice, vinegar, and chopped onion to make a mojo marinade. Add un-pounded beef steaks, cover, and marinate for 20 minutes.
Remove steaks from marinade and using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch. (This also helps infuse the meat with the marinade.) Return steaks to marinade.
Mix the cracker meal with the granulated garlic, salt and oregano.
Heat the oil in a sauté pan or skillet.
Place the beaten eggs in one shallow pan and the cracker crumb mixture in another shallow pan.
Dip the steaks in the egg mixture, then dredge in the cracker crumbs, coating well on both sides.
Cook the steaks for just a minute or two on each side over high heat, until golden brown and crispy. Don't overcook! Drain steaks on paper towels.
Preheat oven broiler.
Place the steaks on a suitable pan or rimmed metal tray. Layer each steak with a 2 tablespoons marinara sauce, slices of ham, and 1/4 cup Mozzarella cheese. Heat the steaks under the broiler just until the cheese melts, no longer.
Serve with lime wedges.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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