Breaded Steak Sandwich

Name: Breaded Steak Sandwich (Torta Milanesa)
Yield: Serves 4
Cuisine: American
Ingredients: 1 tablespoon freshly ground black pepper, plus more to taste; 1 tablespoon salt, plus more to taste; ½ cup all-purpose flour; 1 day-old baguette, crust on; 1 pound top round steak; 1 large egg; ¼ cup whole milk; 2 tablespoons extra-virgin olive oil, plus more for brushing the rolls; 4 individual rolls, preferably bolillos or Portuguese rolls; 4 individual rolls, preferably bolillos or Portuguese rolls; 4 individual rolls, preferably bolillos or Portuguese rolls; ½ cup hot Refried Black Beans; 4 pickled jalapeños, sliced; 1 large ripe avocado, halved, pitted, peeled, and thinly sliced; 1 tomato, thinly sliced; 1 cup shredded iceberg lettuce

Torta Milanesa

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Mexican cook’s adapted the Milan style of pounding and breading beef from the Italians. Top round is a relatively inexpensive cut of beef from the hind leg portion. I prefer making my own bread crumbs; pulsing day-old bread in a food processor is a simple task and the results are far superior to the stuff sold in the canister.

Ingredients

1 pound top round steak
1 day-old baguette, crust on
½ cup

Americas
United States
Mexico
Sandwich
Snack
Street Food

Method

Using a sharp knife, cut the steak into ½-inch-thick slices. Place the slices between two pieces of plastic wrap and pound with the smooth side of a mallet into Winch-thick medallions. Transfer to a platter and set aside.

To make the bread crumbs, preheat the oven to 200°F. Usi