Uruguayan Steak Club Sandwich Version 2:
What's The Big Idea?
Milanesa al pan
This isn't really a club sandwich in the strict sense, but that was the nearest equivalent I could think of to get across the basic idea of what a Milanesa al pan is.
You can look on it as a variation of Chivito al pan, but actually it is an adaptation of the dish milanesa,
which is basically the meat part of the dish without the bread. With or without the bread, milanesas are one of Uruguay's most popular dishes.
Although traditionally made with small steaks, it is also often cooked using veal, chicken or even fish.
Here's the list of what you need:
NB: Unlike most recipes on our web site, the quantities below are for one individual serving.
What To Do
- 1 small thin steak, such as fillet mignon
- 1 tablespoon vegetable oil
- One third of a baguette, or similarly sized bread roll
- 1 egg, beaten
- 1oz fresh breadcrumbs
- ½ clove garlic, minced
- 2 slices of tomato
- A little shredded lettuce
- Salt and pepper to taste
- Mix the garlic into the breadcrumbs
- Coat the steak with the beaten egg, and then cover with breadcrumbs
- Heat the oil in a frying pan and fry the steak until browned on both sides and cooked to your liking
- Slice open the bread and spread mayonnaise on the inside
- Place the steak inside the bread, top with the tomato and lettuce
- Season to taste, and serve straight away with chips