Milanese Steak Sandwich

Ingredients:

Breaded fried steak

• 1/4 cup canola oil
• 4 top round steaks, 220g each, beat to a thickness of 0.5cm.
• 1 cup flour
• 3 eggs
• 1 tbsp. panko breadcrumbs
• 0.5 cup sour cream
• Zest of 1 lime (1 tsp)
• Juice of 1 lime (about 2 tbsp)
• 4 long hoagie buns
• 2 cups shredded iceberg lettuce
• 1 cup baked salsa
• 1/4 cup pickled jalapeño rings
• 2 avocados, peeled and thinly sliced

Baked salsa

• 4 tablespoons extra-virgin olive oil
• 4 tomatoes, quartered (about 1.3 kg)
• 2 cloves of garlic
• 1 jalapeño
• 1 white onion, cut into 4 pieces
• 1/4 cup fresh cilantro leaves
• 3 tablespoons white distilled vinegar
• 0.5 tsp sugar
• Juice of 2 limes

Preparation:

1. Heat canola oil in a large frying pan.
2. Season the steaks with salt and pepper. Place flour in a shallow bowl. Lightly beat the eggs in another shallow bowl. Place breadcrumbs in another shallow bowl. Lightly coat both sides of the steaks in flour, then dip them in the eggs, then roll them in the breadcrumbs.
3. Pan-fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steaks from the pan and place them on a paper towel-lined plate. Repeat with the remaining two steaks. Sprinkle the pan-fried steaks with salt. In a small bowl, combine the sour cream, lime zest, lime juice, salt, and pepper.
4. Slice the buns in half lengthwise and spread sour cream sauce on one side. Place the steaks on each bun and top with lettuce, roasted salsa, jalapeño, and avocado. Enjoy!
5. Baked salsa:
   
   Position a rack in the upper third of the oven and preheat to 200°C (400°F). In a large bowl, combine 3 tablespoons of olive oil, tomatoes, garlic, jalapeño, onion, and salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20-25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon of olive oil, cilantro, vinegar, sugar, and lime juice. Puree until the mixture forms a garnish with small chunks. Season with salt and pepper to taste.