Milanesas, a popular meat dish in Mexico and South America, are thin cuts of meat that get breaded and fried. Often eaten as the protein with a meal of beans and rice, Mexico City (Chef Olivier's home town) is where you'll find milanesa tacos.
1 cup bread crumbs
1 tsp salt
½ lb veal escalopes (chicken or beef would work too, though!)
1 tbsp of milk
2 tbsp all-purpose flour
1 cup vegetable or canola oil
(*optional - you can use storebought instead! But if you do, add avocado to your toppings list below)
½ a serrano pepper
1 ½ tsp cilantro
½ litre water
1/ 4 white onion, thinly sliced (red onion will also work)
Fresh cilantro for garnish
1-2 lime wedges
If you are making your own salsa, simply blend all ingredients in a blender, magic bullet, or with a hand blender, and transfer to a reusable container.
Mix eggs and milk.
Prepare 3 trays with the flour, eggs, and breadcrumbs, respectively.
Dredge meat in flour, then coat with egg mixture and then cover in bread crumbs.
Heat oil in a frying pan on high, once hot*, lower to medium to keep a steady temperature.
Fry the breaded meat until it's golden brown on the outside and cooked through. (Approx. 4 - 5 minutes.)
Heat your tortillas placing them on a dry (no oil) comal or frying pan over medium heat and cooking them for about 30 seconds on each side.
Cut your meat into thin slices and place them in the tortillas.
Top with salsa, onion, fresh cilantro and squeeze with lime.
* The easiest and safest method to test if your oil is hot is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.