Torta de Milanesa de Res (Breaded Beef Sandwich)

• 300 g Beef steak, thin-cut steaks
• 60 g Plain flour
• 2 Egg
• 90 g Breadcrumbs
• 120 ml Vegetable oil
• 2 Hoagie roll
• 200 g Refried beans
• 1 large Avocado, ripe but firm
• 1 large Tomato, ripe
• 60 g Pickled jalapeños

1. Set up a breading station: put the flour in a shallow bowl, whisk the eggs in a second bowl, and put the breadcrumbs in a third. Pat the steaks dry, then coat each one in flour, dip in egg, and press into breadcrumbs until well covered.
2. Heat the vegetable oil in a frying pan over medium-high heat until shimmering. Fry the breaded steaks for 2 to 3 minutes per side, turning once, until golden and cooked through. Transfer to a plate and let them rest for 2 minutes.
3. Split the hoagie rolls and warm them briefly in a dry frying pan or alongside the steaks for 1 minute, cut-side down, until lightly toasted. Warm the refried beans in a bowl in the microwave or in the pan over low heat until spreadable.
4. Slice the avocado and tomato. Spread refried beans over the base of each roll, add the fried steak, then layer on avocado, tomato and pickled jalapeños. Close, press gently, and serve straight away.

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