Beef Milanesa with Mexican Rice

Instructions

1. 1

   Toast the rice in 1 tbsp oil with diced onion over medium heat until golden, 4 minutes. Add tomato sauce and broth, bring to a boil, cover and simmer on low 18 minutes.

2. 2

   Pound the steaks to 1/4 inch thick if needed and season with salt and pepper.

3. 3

   Dip each steak in beaten egg, then press into breadcrumbs to coat both sides.

4. 4

   Fry in 1/4 inch of hot oil over medium-high heat 2-3 minutes per side until golden and cooked through. Drain on a rack.

5. 5

   Fluff the rice and serve alongside the milanesa with lime wedges for squeezing.