Milanesa (Argentina). Milanesa The milanesa is an Argentinian variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. Milanesa Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto (round roast cut) or the nalga (eye of round).
Milanesa Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts.
Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay.
Keep in mind the thinner the beef the quicker the frying.
You can have Milanesa (Argentina) using 8 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Milanesa (Argentina)
- It's of Seasoning.
- You need 6 slice of Round top beef thin steak.
- Prepare 1 tbsp of parsley.
- Prepare 3 small of eggs.
- You need 1 pinch of salt.
- It's 1 can of bread crumbs.
- It's 1 of oil.
- Prepare 1 tsp of Garlic.
Use a few paper towels to drain the oil. Milanesas De Pollo (Argentinian Chicken Cutlets) Be the first to review this recipe. Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking. When I first relocated to Buenos Aires, Argentina, one of the first local dishes I tried was milanesas de carne, or breaded beef fillets.
Milanesa (Argentina) instructions
- Pour oil into pan enough to submerge the steaks once ready (About half way).
- In one bowl mix the eggs, garlic, salt, and parsley.
- Once well mixed throw in the steaks nd coat them with the mix. If steaks r too big cut in half.
- Let the meat sit for 30 mins.
- In a different bowl pour in the bread crumbs about half way.
- Start getting the steak one by one and cover them in the crumbs. you can add pressure to make sure crumbs are sticking.
- About half way of the steaks turn on the pan with the oil in it. Leave theheat a bit over half way.
- Once oil is hot you can start adding the steaks to the pan. If they do not bubble it means oil is not hot enough.
- After edges start to become golden flip the steak (Should b about 3-4 mins on each side. Depending on steak thickness).
- Once you are done with the steaks have aplate with paper towels ready to lay the steak down to absorb the excess oil..
- Repeat all this with all the steaks and if you see the oil start to run low add more and wait for it to be hot before adding the steaks.
- You can add drizzles of lemon on top to serve..
- You should serve this with a moistured side dish since these sometimes tends to be dry. These are also great in sandwiches.
A typical Argentine dish that you will find in almost every restaurant, it is usually deep-fried and served with french fries, and sometimes even topped with a fried egg, sunny side up. Receta de milanesa argentina Lo primero de todo será batir los huevos con un poco de sal y el perejil, hasta que todo quede bien combinado en el huevo. El plato de pan rallado y el queso rallado vas a combinarlos en uno único. Baña los filetes dentro del huevo, que queden bien impregnados y luego los escurres. La carne es el elemento central de la tradición gastronómica argentina, y la milanesa, dorada y crujiente por fuera y tierna por dentro, es un clásico de la cocina sudamericana, una variación de la famosa milanesa de ternera italiana.
