Servings: 4 / Prep time: 15 mins / Cook time: 15 mins
Ingredients
- 4 veal or beef cutlets, about 1/4-inch thick, ideally from a round roast or eye of round with little fat and no sinew
- 2 large eggs
- 2 cups seasoned dry breadcrumbs
- 1 jar Mölli Veracruz Cooking sauce, pureed in the blender
- 1 cup fresh baby spinach
- 1 cup mozzarella cheese, shredded
- Olive or vegetable oil, to taste
Directions
- Place each cutlet in a plastic bag and pound them with a rolling pin until they are between 1/8 and 1/4 inch thick (a meat pounder or small skillet will work too).
- In a bowl, whisk the eggs. Add salt and pepper to taste. Spread the breadcrumbs out in a shallow bowl.
- Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
- Heat the olive oil in a heavy skillet, and cook steaks for 3-4 minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
- Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a handful of spinach, 2-3 tablespoons of the Veracruz puree, and 1/4 cup grated Mozzarella cheese. Place steaks under broiler until cheese melts. Serve milanesas Veracruzanas with a side of french fries or mashed potatoes. Provecho!
