Corn Flakes Are The Secret Weapon For Crispy Milanesa Steak And Chicken

Your boring breakfast corn flakes are moonlighting as the secret weapon for the crispiest milanesa steak and chicken. That's right, the old school breakfast staple is the key to achieving that signature crunch of a traditional milanesa dish. That's thanks to their texture and composition. Corn flakes are made from corn that has been processed into thin flakes and toasted to a golden brown, resulting in pieces that are crunchy, crispy, and airy.

When used as a coating for milanesa, the corn flakes provide a light and crispy outer layer for the thin pieces of steak or chicken that, when fried, deliver that hallmark bite. Traditional breadcrumbs can sometimes become soggy when fried, whereas corn flakes do a good job of maintaining their crispness when exposed to heat or small amounts of moisture, like with milanesa egg batter. This makes them an ideal choice for achieving that coveted golden-brown crust without the risk of ending up with a soggy coating.

Corn flakes can also add a subtle sweetness and depth of flavor to the dish, enhancing the overall taste experience. Their natural corn flavor pairs well with the savory seasoning typically used in milanesa recipes, creating a delicious contrast of flavors.

When preparing a milanesa dish, the choice of breading can significantly impact the final texture and flavor. If you're going to give corn flake coating a whirl, make sure you crush the flakes to a consistency akin to panko breadcrumbsThis will ensure a uniform coating that will adhere well to the meat, creating a crispy exterior that contrasts nicely with the tender interior. The uneven texture of the crushed corn flakes, unlike the uniform sand-like texture of breadcrumbs, makes for a crispy, crunchy exterior.

There are a few different methods of choice to effectively crush your corn flakes to a consistency that's prime for coating meat. On his website, chef Rick Bayless — who boasts a popular crispy milanesa recipe — recommends pouring a bowl of the cereal and then crushing the flakes with the bottom of a cup. Putting in a plastic bag and smashing with a rolling pin or a mallet also works. But if you're not into manual labor, rest assured because Kellogg's (yes, the manufacturer of the cereal) makes Kellogg's Corn Flakes Crumbs, pre-crushed and ready to go. According to Bayless's site, corn flakes are an especially popular substitute for breadcrumbs on parts of Mexico's west coast — and it's easy to see why.

A perfectly crunchy crust is one mark of delicious chicken or steak milanesa, but there are a few others to get right to truly knock this dish out of the park. In addition to nailing the textural contrast, a well-executed milanesa dish features a flavorful and well-seasoned breading. Here, a combination of breadcrumbs, grated cheese, and aromatic herbs or spices can help build some seriously robust flavor.

Milanesa is known for being super thin, so tenderizing and pounding your chicken breast or beef steak until it's nice and thin is key. You're aiming for a little less than an inch here, which will help the meat cook and crisp up evenly.

Presentation also plays a key role in the appeal of chicken or steak milanesa. The dish is typically served hot and plated elegantly, often garnished with lemon wedges or chopped herbs or arugula for a final touch of brightness.