A steak by any other name...

"Down in Mexico they got ranches so big you can’t ride from one end to the other in a week. It ain’t all fenced in and sold off and played out, not down there." ~Cormac Mccarthy, All The Pretty Horses



















Cattle production is still a big part of life in Northern Mexico. That said, the beef from the Laguna in Coahuila is well known through out Mexico & Latin America.

Breaded steaks have many names: whether they call it Viener Schnitzel in Austria, or Texas Chicken Fried Steaks, the Southern European influence brought Steak Milanese to Mexico. The thin cut beef of Milanese Steak found at the Mexican meat counter is generally used but in Texas we use Cube Steak. Enjoy!

Steak Milanese
4 beef cube steaks approx. 4 ounces each
2 eggs
1 Tbsp. water
1 cup seasoned breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. grated parmesan cheese
1/4 cup chopped tomato
3 Tbsp. chopped parsley

Season beef steaks on both sides with the salt and pepper.
In a shallow dish, beat eggs and water until blended. In a second shallow dish combine bread crumbs, salt, pepper, and parmesan cheese. Dip each steak into egg mixture then into coating mixture to coat both sides.
In a 12-inch nonstick skillet, heat 6 Tbsp. oil over medium to medium-high heat until hot. Add two of the steaks and cook 5-6 minutes, turning once. Remove when cooked & keep warm. Repeat with the remaining two steaks.
Sprinkle with chopped tomato and parsley. Serve immediately



Not far from my Mom's~but a long drive from here. Bar none: the Best Chicken Fried Steak in Texas!! If you haven't been to Bill & Rosas in D'hanis Texas, well worth the trip in a state known for cattle production on the other side of the border.