Steak Milanesa with Pina Criolla

This lightly battered steak is fried and served with a cool refreshing pineapple, tomato and bell pepper salsa.

Photo of Steak Milanesa with Pina Criolla


2 lb. top-round steaks pounded 14-inch thick
salt and ground black pepper to taste
1 cup all-purpose flour
3 eggs beaten
1 cup seasoned dry bread crumbs
1/4 cup canola oil
2 cups DOLE Chef-Ready Cuts Pineapple Cubes
2 roma tomatoes chopped
1 green bell pepper diced
1/2 medium onion diced
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablepoons red wine vinegar
1 teaspoon dried oregano leaves crushed


  1. Sprinkle steaks with salt and pepper.  Pour flour, eggs and bread crumbs each in a separate shallow bowl. Coat both sides of steak in flour, then egg, then bread crumbs.
  2. Heat canola oil in a large skillet over medium heat.  Pan-fry steaks about 3 minutes per side, or until golden brown on both sides. Remove from skillet and place onto plate lined with paper towels. Repeat until all steaks are cooked.  Sprinkle fried steaks with salt.
  3. Combine pineapple, tomatoes, bell pepper, onion, parsley, olive oil, red wine vinegar and dried oregano in a medium bowl.  Season with salt and pepper to taste.  Serve over steaks.
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