Milanesa a Caballo with Mashed Potatoes

Name: Milanesa a Caballo with Mashed Potatoes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 1.5 pound beef sirloin (cut into 4 thin cutlets); 0.75 cup all-purpose flour; 6 eggs (beaten); 1.5 cup plain breadcrumbs; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 0.5 cup vegetable oil (for frying); 2 pound russet potato (peeled and quartered); 0.5 cup milk (warmed); 4 tablespoon unsalted butter; 6 ounce mixed greens; 1 Roma tomato (sliced); 0.25 cup olive oil; 2 tablespoon red wine vinegar

Crispy pan-fried beef milanesa, topped with a sunny-side-up egg and served alongside creamy mashed potatoes and a fresh mixed green salad.

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4
Cuisine: Uruguayan
Difficulty: Medium
Cost: $9.70/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound beef sirloin (cut into 4 thin cutlets)
0.75 cup all-purpose flour
6 eggs (beaten)
1.5 cup plain breadcrumbs
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
0.5 cup vegetable oil (for frying)
2 pound russet potato (peeled and quartered)
0.5 cup milk (warmed)
4 tablespoon unsalted butter
6 ounce mixed greens
1 Roma tomato (sliced)
0.25 cup olive oil
2 tablespoon red wine vinegar

Instructions

Pat the beef cutlets dry. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each cutlet in flour, then dip in beaten egg, allowing excess to drip off, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
Bring a large pot of salted water to a boil. Add peeled and quartered russet potatoes and cook until fork-tender, about 15-20 minutes. Drain well.
Return potatoes to the pot. Add warmed milk, unsalted butter, and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mash until smooth and creamy. Cover to keep warm.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place 1-2 milanesas in the skillet, ensuring not to overcrowd. Fry for 2-3 minutes per side until golden brown and cooked through. Transfer to a wire rack lined with paper towels to drain excess oil. Repeat with remaining milanesas.
In the same skillet, if needed, add a touch more oil. Fry the 4 large eggs until the whites are set and the yolks are still runny, about 2-3 minutes.
In a medium bowl, whisk together olive oil and red wine vinegar to make the dressing. Season with a pinch of salt and pepper.
Arrange mixed greens and sliced Roma tomato on plates. Drizzle with the vinaigrette.
Serve each milanesa topped with a fried egg, alongside a scoop of mashed potatoes and the fresh green salad.

Notes

Leftovers of the milanesa can be enjoyed cold in sandwiches, or reheated in a pan to maintain crispness.

Nutrition (per serving)

Calories: 1282
Protein: 62.5 g
Carbohydrates: 101 g
Fat: 72.8 g
Fiber: 6 g
Sodium: 886 mg
Saturated Fat: 19.1 g
Sugar: 5.9 g
Cholesterol: 399 mg