Milanesa

This one comes courtesy of my Argentine partner. These are popular, fried steaks that are a staple in Latin American cuisines. My recommendation is to make these in big batches, then freeze them, separated with parchment paper, and wrapped in tinfoil. Then, you can make as many as you need, when you need them and the mess is a one-time thing.

Milanesas are thin fried steaks, usually beef, but sometimes chicken or pork. So, start with a flattened cut of meat of your choice.

Then, dredge them first in eggs, then a mixture of breadcrumbs, salt, pepper, garlic powder, and any other spices you like. I do them as is, so I can season them more after.

Do this to as many as you’d like, then freeze. When you’d like to have one of these awesome steaks, pull it out of the freezer, brush both sides with canola oil, and pop it into an air fryer at about 400 degrees for about ten minutes: your mileage will vary based on your machine, and you may need to flip.

I serve them with french fries, with some dijon mustard on the side, but folks put lots of different things, including mozzarella cheese, on these. This is a super hearty, but still not an overwhelmingly heavy meal.