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Milanesa

Name: Milanesa
Total time: 1 h
Yield: 4
Cuisine: Argentine
Ingredients: 800 g Beef topside or rump, cut into 8 thin steaks; 4 Eggs; 4 cloves Garlic, crushed; 25 g Flat-leaf parsley, finely chopped; 300 g Fine dried breadcrumbs; 2 tsp Salt; 1 tsp Black pepper; 500 ml Oil for shallow frying; 8 slices Sliced ham for the napolitana; 300 g Tomato sauce for the napolitana; 250 g Mozzarella, sliced; 1 Lemon wedges to serve

Beef beaten thin, soaked in egg with garlic and parsley, crumbed twice and fried — plain, or napolitana with ham, tomato and melted cheese on top, which is the version Argentina argues about.

Quelle

Rezept von Argentine home kitchens · 🏺 Traditionell · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Argentine · breaded cutlet — An ownerless traditional dish, so no cook is credited. The cited article confirms the breaded cutlet form and associates it mainly with the Southern Cone rather than Argentina alone — that wider scope is stated rather than glossed over. Quantities, the garlic-in-the-egg step and the double crumb are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

At Home Gourmet El Mundo Eats Certified Angus Beef ®

⏱ 60 Min.🍽 4 Portionen🔥 720 kcal🇦🇷 Argentinien

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Zubereitung

Lay each steak between two sheets of cling film and beat it with a rolling pin until it is 5 mm thick.
💡 Five millimetres and even. A thick milanesa fries dark before the middle is done, and an uneven one does both at once.
Beat the eggs with the garlic, parsley, salt and pepper. Sit the steaks in it and leave them 30 minutes.
Press each steak into the breadcrumbs, back into the egg, and into the crumbs a second time.
💡 Two coats. One crumb layer falls off in the pan; two gives the thick shell a milanesa is supposed to have.
Heat 1 cm of oil until a crumb sizzles instantly. Fry two at a time, 3 minutes a side, until deep gold.
Drain on a rack. For plain milanesa, serve now with lemon and chips.
For napolitana, lay them on a tray, top each with ham, tomato sauce and mozzarella, and grill 5 minutes until the cheese melts and blisters.

💡 Tipps

Milanesa napolitana was invented in Buenos Aires, not Naples. The story goes it was named after a restaurant called Nápoli.
A milanesa a caballo has two fried eggs on it. A sandwich de milanesa is the same cutlet in bread and is what most of the country eats for lunch.
Chicken and aubergine milanesas are made exactly the same way and are just as common.