Milanesa

Milanesa is a breaded piece of beef round sirloin tip. It is very thinly sliced. If you go to any market where they have a butcher you can ask for milanesa or beef round sirloin tip.
We are going to serve the milanesa as a torta on a Mexican roll known as a telera or bolillo.

1-2 lbs Milanesa
1 cup flour
2 eggs
1/2 cup milk
2 teaspoons cinnamon
salt & pepper to taste
1 teaspoon dried parsley
2 cups bread crumbs (I used the generic store brand)
4 telera rolls
2 avocados
1 tomato, sliced
1/2 onion, sliced
4 large lettuce leaves
mayonnaise & mustard as preferred
vegetable oil

The secret to making the breaded coating stick to the milanesa is to do a dry, wet, dry coating. Take three bowls. In the first bowl add the flour and salt & pepper to taste, this will be your first dry coating.
In the second bowl you will make an egg wash, this will be your wet coating. Add the eggs milk, cinnamon, salt, pepper and the parsley. Beat the eggs to combine. (you will need to keep combining the egg wash throughout the process as the cinnamon will sink to the bottom of the bowl.)
In the third bowl you are going to place your bread crumbs, this will be your last dry coating.
Take the milanesa steaks and cut into pieces that will fit onto your telera roll. Heat your skillet and add enough vegetable oil to coat the bottom.
Take your first piece of milanesa and coat with the flour mixture on both sides of the steak, then coat with the egg wash on both sides of the steak and lastly coat on both sides with the bread crumbs and place in the skillet. Repeat these steps with the remaining milanesa steaks.

Cook 3-4 minutes per side, remove from the skillet and place on a platter.

Wash the tomato and lettuce, slice the tomato and onions. Slice and toast your telera bread and add mayonnaise and mustard, place your milanesa steak on the telera, top with tomato, onion, lettuce and avocado. You can also add cheese. Enjoy!