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Milanesa is more than just a meal in Argentina, it’s a culinary institution. This breaded meat cutlet, fried to golden perfection, is a staple in households, restaurants, and even casual eateries across the country.
Whether enjoyed as a comforting weeknight dinner or a quick bite on the go, Milanesa holds a special place in the hearts of Argentines. Its universal appeal lies in its versatility: it can be paired with mashed potatoes, tucked into a sandwich, or topped with a variety of sauces and cheeses. This humble yet beloved dish represents the beauty of simplicity and the richness of tradition.
What Is Milanesa?
Milanesa is essentially a thin slice of meat, typically beef or chicken, which is breaded and fried until crispy. While its preparation may sound straightforward, the result is anything but ordinary.
The exterior achieves a satisfying crunch, while the inside remains tender and juicy. In Argentina, Milanesa is as much a comfort food as it is a symbol of cultural identity, enjoyed by people of all ages.
The dish comes in several variations, including Milanesa a la Napolitana, where the cutlet is topped with tomato sauce, ham, and melted cheese, resembling a pizza.
It’s a meal that transitions seamlessly from the dinner table to a hearty sandwich, making it both a casual favourite and a dish worthy of customization. Whether served with fries, a fresh salad, or creamy mashed potatoes, Milanesa fits effortlessly into every occasion.
Ingredients and Taste
The classic Milanesa begins with a thin cut of beef, usually sirloin or round, though chicken and even pork are popular alternatives. The meat is tenderized, then seasoned with salt and pepper before being dipped in beaten eggs, often flavoured with garlic and parsley for extra depth.
After that, it’s coated in breadcrumbs, which may sometimes include grated cheese or herbs to enhance the flavour. Finally, the cutlets are fried in hot oil until golden brown and crisp.
The taste of Milanesa is a delightful interplay of textures and flavours. The crispy breading provides a savoury crunch, while the meat remains juicy and tender. The seasoning, though simple, is key to its appeal, allowing the natural flavours of the meat to shine through.
When topped with tomato sauce and melted cheese in the Napolitana style, the dish takes on an entirely new dimension, combining the crunch of the breading with the tang of the sauce and the richness of the cheese.
A Taste of History
Milanesa’s roots can be traced to Italian immigrants who brought their love of breaded and fried meats to Argentina in the late 19th and early 20th centuries. Its name is derived from the Italian city of Milan, where a similar dish, cotoletta alla Milanese, originated.
In Argentina, this Italian classic underwent adaptations to suit local tastes and ingredients, eventually becoming a distinct part of the national cuisine.
The dish’s simplicity and accessibility contributed to its widespread popularity. It required few ingredients, was relatively inexpensive, and could be prepared quickly, qualities that made it ideal for busy households and casual dining.
Over time, Milanesa evolved to reflect the creativity of Argentine cooks, who added toppings, sides, and variations that transformed it into a versatile staple.
Milanesa (Breaded Meat Cutlet) Recipe
Serves: 4 people
Ingredients:
For the Milanesa:
- 4 thin slices of beef sirloin or chicken breast (approximately 150g each)
- 2 large eggs
- 1 cup breadcrumbs (preferably homemade or seasoned)
- ½ cup all-purpose flour
- 2 garlic cloves, finely minced
- 1 tbsp chopped fresh parsley
- ½ tsp paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
For Frying:
- Neutral oil (such as sunflower or vegetable oil)
For Serving:
- Lemon wedges
- Fresh parsley (optional garnish)
- Side options: mashed potatoes, fresh salad, or French fries
Directions
Prepare the meat. Lay each cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the meat to an even thickness of about ¼ inch. This ensures even cooking and a tender texture. Season both sides of the meat with salt and black pepper, then set aside.
Prepare the breading station. In one shallow bowl, whisk the eggs with the minced garlic, parsley, paprika, and a pinch of salt. In a second shallow bowl, place the breadcrumbs. In a third shallow bowl, spread the flour. For a crispier texture, toast the breadcrumbs lightly in a dry pan before using.
Bread the cutlets. First, dredge each piece of meat in flour, shaking off any excess. Next, dip the floured meat into the egg mixture, ensuring it is fully coated. Finally, press the meat into the breadcrumbs, patting gently to adhere evenly. Place the breaded cutlets on a tray lined with parchment paper and let them rest for 10 minutes. This step helps the coating adhere better during cooking.
Heat the oil. In a large skillet, pour enough oil to create a shallow frying layer, about 1 cm deep. Heat over medium-high heat until the oil shimmers. Test the oil by dropping in a small piece of breadcrumb, it should sizzle immediately.
Fry the cutlets. Carefully place one or two cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2–3 minutes on each side or until golden brown and crispy. Adjust the heat as needed to maintain a consistent temperature and avoid burning.
Drain excess oil. Remove the cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining cutlets, ensuring the oil returns to the correct temperature before frying each batch.
For an optional finishing touch, preheat your oven to 180°C (350°F). Place the fried cutlets on a wire rack over a baking sheet and bake for 5 minutes. This ensures the meat is fully cooked and keeps the crust crisp while you prepare the sides.
Serve the milanesas warm, garnished with fresh parsley and lemon wedges for a bright, tangy complement. Pair with traditional sides such as mashed potatoes, a fresh tomato and lettuce salad, or crispy French fries. To elevate the dish, offer chimichurri sauce or a fried egg on top for a classic Argentine twist.
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