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Bife à milanesa carioca ou paulista?

Qual seria a receita de milanesa mais crocante?


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Bife à milanesa carioca ou paulista?


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Sobre a Receita
  • 2 pessoas
  • 0:35
  • Iniciante

Ingredientes

  • 2 Bifes de alcatra com 2 cm de altura
  • 2 Ovos batidos
  • 1 Xícara de farinha de rosca
  • 1 Xícara de farinha de trigo
  • Sal
  • 1 Colher de sopa de queijo ralado
  • Azeite
  • Salsinha picada

Modo de Preparo

Coloque os bifes entre dois plásticos e bata com a parte lisa do batedor de carne, até ficarem finos e homogêneos.

Para a milanesa carioca, sele um dos bifes na frigideira com um fio de azeite antes de empanar.

Para a milanesa paulista, passe o bife cru e o selado pela farinha de trigo, em seguida pela mistura de ovos com parmesão ralado, salsinha e sal e depois passe pela farinha de rosca.

Frite os dois bifes em imersão em óleo a 160° até ficarem dourados. Retire do óleo e coloque em papel toalha.

Você irá notar que o bife que foi selado antes de empanar (milanesa carioca) fica com a crosta mais crocante pois há menos liquido na carne, o outro fica com a casquinha mais úmida (milanesa paulista).