Steak Milanesa with Pina Criolla
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Credit: Rick Perez, Dole Corporate Chef, R&D Culinary Consulting, Jamestown, N.C.
The National Culinary Review, January 2014
2 lbs. top round steak, pounded ¼-inch thick, cut in 4 pieces
1 cup all-purpose flour
3 eggs, beaten
1 cup seasoned dry breadcrumbs
¼ cup canola oil
2 cups DOLE® Chef-Ready Cuts pineapple cubes
2 Roma tomatoes, chopped
1 green bell pepper, diced
½ medium onion, diced
¼ cup chopped parsley
3 T. olive oil
2 T. red wine vinegar
1 t. dried oregano leaves, crushed
Salt and ground black pepper, to taste
1. Sprinkle steaks with salt and pepper. Put flour, eggs and breadcrumbs in separate shallow bowls. Coat both sides of steaks in flour, then egg, then breadcrumbs.
2. In large skillet over medium heat, heat oil. Pan-fry steaks about 3 minutes per side, or until golden brown. Remove; put on plate lined with paper towels. Repeat until all steaks are cooked. Sprinkle with salt.
3. In medium bowl, combine pineapple, tomato, bell pepper, onion, parsley, olive oil, red wine vinegar and dried oregano. Season with salt and pepper. Serve over steaks.
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