Empty and stir the 2 eggs on a deep and wide plate.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make Milanese stuffed with ham and cheese: |
| 1) 4 Large chicken breast fillets or a cow meat or pork cut at your choice, the steak must have a very thin cut of preference. ASADER 3) 4 Specases of ham from your favorite brand 4) salt and pepper to taste 5) ground bread to empanize 400 grs (they sell it in supermarkets, but you can get it purchase toasted bread slices of comprehensive preference) 6) 2 eggs 7) Oil from your prefencia (enough for meat to be burn without burning) |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make Milanese stuffed with ham and cheese:
2. crumble the asadero cheese in a container and have the yellow cheese and the lists of lists to use.
3. Salpize each steak on both sides with pinch of salt and pepper in the amount you prefer.
4. In case of not getting ground bread … Machaca in a container about 10 rebates of roasted or grinding bread in the blender (as you prefer) must stay the very fine ground bread like a flour.
5. empty some ground bread on a large extended plate (smooth plate) covering the entire plate with bread as if it were a layer.
6. Take a fillet and metelo inside the plate with egg and fix that the steak is on both sides covered with egg, take it by draining the excess egg on the same plate. Place the fillet extending it copleously on the smooth plate that the bread has. Now go putting on ground bread to cover everything with a layer.
7. Turn the steak on the same plate, you will see that it already has the other side of ground bread, in any way it verifies that there are no holes without ground bread and add where necessary. After it is well covered with bread the steak put it on another clean plate.
8. repeat the procedure with the other 3 fillets and veils putting on the extended plate where you placed the first. Put a saucepan with oil to the fire so that the oil is heated (the extended fillet should fit)
9. Take a steak and put in the middle of it a bice of ham, a bice of yellow cheese and a portion of roast cheese and then with the other half cover the steak (you will stay like a sandwich) and now verify that the oil This hot good, then put it in the saucepan to be brown (if it is difficult for you to not get the filling with some wooden sticks (mondative) to close the steak.
10. You will notice that the steak takes a golden color with the bread (but take care that he does not burn) and then when he is ready on the side that is golden brown, turn it on the other side to brown. Preferably put the flame of the stove low since the oil is already hot and also because apart from browning it on the outside we want to be well golden inside.
11. And ready are already your milanesas stuffed! A suggestion to accompany is with a rich rice, pasta or spaguetti and with parents to the French and of course, a salad (it can be a simple one like lettuce, tomato, onion, avocado and with its touch of lemon and if you like salt)
