Milanesa (Argentinian breaded fried steak)

Milanesa is an everyday dish in Argentina (and Uruguay): a thinly pounded, breaded steak fried until crisp. Italian immigrants brought it to the continent, and it has since become a staple of the local cuisine, served with mashed potato, salad, or in a sandwich.

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Method

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1. Flatten the meat evenly and thinly with the flat of a knife or a meat mallet.
2. Season both sides with salt and pepper.
3. Mix the breadcrumbs with the parmesan, crushed garlic and parsley.
4. Dip the meat first in the egg, then in the seasoned breadcrumbs, pressing the coating on firmly.
5. Fry in plenty of hot oil over medium heat for 2-3 minutes on each side until golden brown and cooked through. ⏱ Timer: 2 min
6. Drain on paper towel and serve with a lemon wedge.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Flatten the meat evenly, as thicker parts can stay raw while thinner ones burn.
• Press the breadcrumb coating on firmly, otherwise it will come off during frying.
• Fry over medium heat, as very hot oil burns the coating before the meat cooks through.
• Plain breadcrumbs work fine instead of parmesan if you don't have any at home.

Frequently asked questions

What's the difference between milanesa and Wiener schnitzel?

They're very similar; milanesa is usually made from beef or veal, and is often topped with a tomato-caper sauce and cheese (milanesa napolitana).

Can it be made healthier in the oven?

Yes, at 200°C (180°C fan), lightly spritzed with oil, on a wire rack for 15-18 minutes, turning halfway through.

Similar recipes

• Steak frites · French
• Chicken-fried steak with white gravy · American
• Wiener Schnitzel (Viennese cutlet of veal or pork loin, with lemon) · German
• Fried Cardoon (Cardos fritos) · Spanish & Portuguese
• Osso buco alla milanese (Milanese braised veal shank) · Italian
• Breaded (Panéed) Veal Cutlet · Hungarian

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