Milanese Steak and Parmegiana Steak + Curiosity II Options
Ingredients:
½ pound of duckling, soft loin, rump, or meat of your choice, ask the butcher to pass on the machine to tune the meat, or hit with the meat beater.
Season with salt only.
Leave to stand for 15 'to 20' minutes inside the refrigerator.
I Option:
Breading Ingredients:
1 bowl of sifted wheat flour
1 bowl of flour
Flour is made with crisp bread
"Do not confuse with cassava flour"
Which is a tuber,
4 eggs whole milkshakes
3 tablespoons (soup) of corn oil to pass on the steaks, or what is needed.
½ liter of corn oil for frying.
Paper towel to remove grease
How to prepare the breaded steak:
Season the meat with salt, let stand for 15 'to 20 minutes
Inside the refrigerator.
Then pass the steaks in the cold oil
Pass in the wheat flour, beat to take away the excess.
Then on the beaten eggs.
Last of the flour (bread flour).
Tap to remove excess flour.
Put some of the oil in a medium non-stick pan. "Do not fry in the skillet that is too low," and sneeze oil.
Allow the oil to heat when it is very hot, add a steak to lower the heat, leave cooking for 5 'minutes on each side or until golden brown.
Do not let it brown too much that burns.
When the oil is soiled, discard it, wash the pan thoroughly and refill the oil. Do the same with the other steaks.
Do not skimp on oil that will ruin your taste buds, do not fry with dirty oil, it does harm to health.
Put the fried steaks on paper towel to get the excess fat.
If you need to also place paper towel on top, tighten to look fine.
Serve on a platter and place lettuce leaves, cherry tomatoes.
Accompany mashed potatoes, or mashed mandioquinha, grated cucumber salad with onion and chopped tomatoes.
II Options:
Steak to Parmegiana
Make the same as the breaded steak
Make a tomato sauce with:
6 tomatoes without skins and without seeds, or 300 ml of homemade sauce or ½ canned industrialized sauce with 2 cans of water leave in the heat until reduced in half
300 grs. Or to the taste of grated mozzarella in the thick or sliced drain.
1 or 2 chopped onions
How to prepare the steak to Parmegiana
Put a little sauce on the bottom of a refractory, over the steaks in breadcrumbs.
Cover with tomato sauce, and on top the mozzarella cheese sliced or grated in the thick drain.
Bring to the preheated oven 180 ° C.
Leave in the oven until the cheese melts.
Serve with white rice and finely chopped cabbage or chicory or finely chopped endive salad
Curiosity:
The steak is parmegiana. The name itself says:
The right thing is to do with Parma cheese (from the city of Parma - Italy).
Here in Brazil they traded for mozzarella for being a cheaper cheese within reach of all pockets.
And the name remained the same. "Bife a Parmegiana"
Ingredients:
½ pound of duckling, soft loin, rump, or meat of your choice, ask the butcher to pass on the machine to tune the meat, or hit with the meat beater.
Season with salt only.
Leave to stand for 15 'to 20' minutes inside the refrigerator.
I Option:
Breading Ingredients:
1 bowl of sifted wheat flour
1 bowl of flour
Flour is made with crisp bread
"Do not confuse with cassava flour"
Which is a tuber,
4 eggs whole milkshakes
3 tablespoons (soup) of corn oil to pass on the steaks, or what is needed.
½ liter of corn oil for frying.
Paper towel to remove grease
How to prepare the breaded steak:
Season the meat with salt, let stand for 15 'to 20 minutes
Inside the refrigerator.
Then pass the steaks in the cold oil
Pass in the wheat flour, beat to take away the excess.
Then on the beaten eggs.
Last of the flour (bread flour).
Tap to remove excess flour.
Put some of the oil in a medium non-stick pan. "Do not fry in the skillet that is too low," and sneeze oil.
Allow the oil to heat when it is very hot, add a steak to lower the heat, leave cooking for 5 'minutes on each side or until golden brown.
Do not let it brown too much that burns.
When the oil is soiled, discard it, wash the pan thoroughly and refill the oil. Do the same with the other steaks.
Do not skimp on oil that will ruin your taste buds, do not fry with dirty oil, it does harm to health.
Put the fried steaks on paper towel to get the excess fat.
If you need to also place paper towel on top, tighten to look fine.
Serve on a platter and place lettuce leaves, cherry tomatoes.
Accompany mashed potatoes, or mashed mandioquinha, grated cucumber salad with onion and chopped tomatoes.
II Options:
Steak to Parmegiana
Make the same as the breaded steak
Make a tomato sauce with:
6 tomatoes without skins and without seeds, or 300 ml of homemade sauce or ½ canned industrialized sauce with 2 cans of water leave in the heat until reduced in half
300 grs. Or to the taste of grated mozzarella in the thick or sliced drain.
1 or 2 chopped onions
How to prepare the steak to Parmegiana
Put a little sauce on the bottom of a refractory, over the steaks in breadcrumbs.
Cover with tomato sauce, and on top the mozzarella cheese sliced or grated in the thick drain.
Bring to the preheated oven 180 ° C.
Leave in the oven until the cheese melts.
Serve with white rice and finely chopped cabbage or chicory or finely chopped endive salad
Curiosity:
The steak is parmegiana. The name itself says:
The right thing is to do with Parma cheese (from the city of Parma - Italy).
Here in Brazil they traded for mozzarella for being a cheaper cheese within reach of all pockets.
And the name remained the same. "Bife a Parmegiana"
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