a Mexican sandwich and milanesa is a really thin meat cutlet that's breaded and fried;

Argentina, Paraguay, Uruguay, real common there, and even in Mexico. So we're gonna

do sort of a little South American, North American twisterooni here with a milanesa

sandwich.

Okay, for the milanesa part here, I have got some really thinly cut actually milanesa cut

on the label sirloin steaks. In Texas you could find milanesa cut of a round steak or

a sirloin steak is pretty common. Otherwise just get a really thin round steak or sirloin.

You really want something that's between a quarter inch and a eighth inch thick. So I

am gonna go ahead. These are about a quarter inch I guess, on average. So I am gonna season

them with some salt, just get it all in there, and some pepper, a little bit of lime juice.

I am sure it will be fine, and some minced garlic.

Now for the gruesome part. I have got a mallet here, or a meat tenderizer, and I am just

gonna pound these out. I am just gonna gently pound these, pound me gently until they are

really thin and even thickness throughout and at the same time I will be like sort of

pressing that garlic into them. Okay, so that looks like they are fairly even sized now,

and now I am just gonna sort of try to cut them into approximately even serving sizes

that are gonna fit. I am gonna use some bolia rolls, and those are about six inches by four

inches, so just kind of make your meat however big your bread is, and that will make your

life a little easier later on.

Okay, so this one, cut that in half, and let's see, this guy will be our little shrimpy piece,

over there by yourself little dude, and then these two can be our big guys, our big ole

boys right here. Okay, great! Fabulous, okay, so then here I have got some egg just beaten

up some plain egg, and some panko bread crumbs, and these are a Japanese breadcrumb. They

are coarser and kind of fluffier than a regular bread crumb. To me regular breadcrumbs end

up feeling kind of grainy at the end, so I really like these, but a regular breadcrumb

is also totally fine if you can make your own sort of like freshesh bread crumbs, it

would probably be better. Okay, so this is real simple. We're just gonna

get our meats, our meat pieces. Hey, buddy. Dip it in the egg. Dip it in the breadcrumbs.

Super-simple, and you can do this with really thinly cut chicken as well, or even eggplant,

and even there's a restaurant in Austin that does all vegan Mexican food, and they do one

with satane, or satan, however you pronounce that one, and it's really, really good too.

So, lots of variations here. Just get real nice and coated, and on to our little plate,

and next. Okay, once you have all of your steaks coated, it's time to move on over and

put some heat on it. To cook these I have got about a quarter inch of oil here. I am

using peanut oil, but whatever you like to use to fry like corn oil, or canola oil is

totally fine with me, and I have got it fairly hot, just until when you throw a little crumb

in there, it sizzles.

It's basically a very similar process to making chicken fried steak, and we're gonna let these

kind of fry over a medium heat for maybe three minutes and then flip them over. Okay, now

when you can see the crumbs around the edges are starting to get sort of light brown, we

can go ahead and flip it, and when you're doing stuff like this, make sure when you

flip things, you sort of flip it away from you, like that, so you don't risk splattering

oil all up in your beautiful face. That's your money maker guys, got to take care of

it.

Okay, about three more minutes. Damn! That's awesome! And don't be afraid to flip them

more than once. There's no shame in that at all. Just make sure they are cooking evenly

and getting cooked all the way through. For our sandwich assembly I have got a bolia roll

which you could use just a little section of a French bread like a baguette or something

like that. it's a type of French bread, very popular in Mexico, so it's slightly crusty,

nice and soft inside. I am just gonna butter this a little or a lot, and like that, and

let's get it a little bit toasty. Put a little bit of butter on the outside.

If you wanted to skip the whole sandwich thing, you could totally just serve the milanesa

with some beans and rice and salad, and a little lime wedge to squeeze on top, totally

acceptable, a little bit of salsa, and you could also bake it once you get it breaded,

you could bake it in the oven at like 425 for about 20 minutes or so. Fabulous! Great!

Okay, seriously time to assemble now. Enough screwing around with toasting bread and shit

like that. So I have got some crema here, I have used this before. Several people have

asked about it. It's kind of similar to a crème fresh. It's like a thin sour cream,

although it's not quite as sour as American-style sour cream, but if you can't find this, you

can use mayonnaise or sour cream, or Greek yogurt if you're trying to be healthy.

So get a little bit on both sides here, and we're gonna top it with one of our milanesas,

and then pretty much just whatever you want. So I've got some tomato, whoa guy, and some

red onion, and some iceberg lettuce, and avocado is pretty much found on, I don't know, maybe

not all tortas, but all good tortas, right? So a couple of pieces like that. If I wasn't

such a moron, I'd have some salsa here, but it's way over there, so I am just gonna go

for it like this, oh, and then a little squeeze of some lime on top. You could add jalapenos,

just, I mean it's a sandwich you guys, you can put whatever the hell you want on it.

I am not trying to boss you around with your sandwich, but look how gorgeous that is! It's

like a McRib, but delicious.

Okay, let's give her a taste. [crunch] That is really fine, and I don't mean fine as in

okay, I mean fine as in super badass. I mean like whoa yo! That sandwich is fine! Like

that, like we used to say in like middle school about boys having fine asses and stuff. Okay,

maybe that was just me. All right, there you go. There's how to make a torta de milanesa.

If you are actually from Argentina or Paraguay or Uruguay or Mexico and you think I did it

wrong, please leave a nice comment telling me how you make it or your mom makes it or

your grandma makes it. I love hearing about new ways to do stuff, all right, hope you

enjoy this. Thanks for watching, and I will see you later. Bye!

These are almost done! It's almost time for milanesa! I don't really know any words that

rhyme with that.