Pascuense-style Peceto Milanesa

Ingredients

In this Pascuense adaptation, the traditional Argentinian Milanesa de peceto is transformed by incorporating Pascuense spices and herbs into the breading mixture. These island flavors infuse the dish with a unique tropical twist, adding a touch of exoticism to the classic recipe. We alse have the original recipe for Milanesa de peceto, so you can check it out.

• 500g (1.1 lb) peceto (beef eye round), thinly sliced 500g (1.1 lb) peceto (beef eye round), thinly sliced
• 2 cups (240g) breadcrumbs 2 cups (240g) breadcrumbs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the breadcrumbs, flour, paprika, ground cumin, dried oregano, garlic powder, salt, and black pepper.
2. 2.
   Dip each slice of peceto into the beaten eggs, allowing any excess to drip off.
3. 3.
   Coat the peceto slices in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Fry the breaded peceto slices in batches until golden brown and crispy, approximately 3-4 minutes per side.
6. 6.
   Remove the milanesas from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve hot and enjoy the tropical flavors of Pascuense-style Peceto Milanesa.

Treat your ingredients with care...

• Peceto (beef eye round) — Make sure to slice the peceto thinly to ensure quick and even cooking. If you can't find peceto, you can substitute it with beef sirloin or tenderloin.

Tips & Tricks

• For an extra tropical touch, serve the Pascuense-style Peceto Milanesa with a side of pineapple salsa or a squeeze of lime juice.
• If you prefer a spicier version, add a pinch of chili powder or cayenne pepper to the breading mixture.
• To achieve a crispier crust, refrigerate the breaded peceto slices for 30 minutes before frying.
• If you want to make this dish healthier, you can bake the breaded peceto slices in a preheated oven at 200°C (400°F) for approximately 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Pascuense-style Peceto Milanesa as a main course accompanied by a fresh salad or steamed vegetables. It pairs well with a side of Pascuense-style fried plantains or yuca fries.

Presentation advice

Arrange the Pascuense-style Peceto Milanesa on a platter, garnished with fresh herbs such as cilantro or parsley. Add a slice of lime or lemon for an extra pop of color and flavor.