[ Serves 4 ]


For Mashed cassava with bacon:

  • 2 cups frozen or fresh cassava pieces chopped into about 1 inch cubes (about ¾ lb)
  • 1 tbsp salt
  • 3 slices of bacon
  • 1 tbsp fresh garlic chopped fine
  • extra virgin olive oil
  • 1 tbsp butter
  • ½ teaspoon ground black pepper
  • ½ medium onion chopped
  • 1 tbsp heavy whipping cream

Beef “Milanesa”:

  • 1 ½ pound of thin cut top round beef steaks 6 steaks
  • 2 whole eggs
  • 2 cups of bread crumbs or saltine crackers ground into crumbs
  • 2 garlic cloves chopped
  • ½ teaspoon black peppercorns
  • Vegetable oil for frying
  • Salt to taste



Step 1 – Cook cassava in boiling water in saucepan 25 to 30 min. or until tender; drain. When you feel that are already soft, you can mash inside the saucepan. Add some butter and black peppers.

Using another saucepan, fry the slices of bacon in an extra virgin olive oil. Add fresh garlic and onion chopped. Mix with cassava, heat for 2 minutes and after add heavy whipping cream.

Add some amount of chopped parsley if you prefer.

Step 2 – Grind the garlic clove and peppercorn in a mortar. If you do not have a mortar, finely chop the garlic and use a pepper grinder for the black peppercorns or ground pepper.

In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns, that way it’s easier to add the mix to the eggs. Whisk again.

In a large dish, spread the bread crumbs mixed with salt (If using regular bread crumbs) and have another dish ready to place the steaks after breading.

Now, to start the breading process. Dip the steaks into the egg mixture.

Using kitchen tongs, place one steak into the crumbs, turn to coat both sides. Patting on lightly to make sure the coating adheres to the steak. If necessary, turn steak again to have an even coating of breadcrumbs. Place the already-breaded steak aside on a plate.  Repeat this step with the remaining steaks.

Once you finish breading all the steaks you will proceed to fry them. Using a large skillet, heat ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks. Fry about 3 minutes on each side until golden brown on both sides and cooked through. Place the steaks on paper towels to drain any excess oil before serving

  • Sirloin steaks also work fine for milanesas, make sure to pound them very thin. Also you can use fish, chicken or pork instead of beef.
  • On this case I served with mashed massava and bacon but you can server with French fries and salad.

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