Milanesa
Milanesa is a thin cutlet of beef or chicken dipped in egg and breadcrumbs and fried until crisp. It is a family favorite in Argentina and Uruguay, served with mashed potatoes or fries. A popular version is topped with ham, tomato sauce and melted cheese.
Milanesa con fritas: Unknown photographerUnknown photographer, CC BY 2.5 ar (Wikimedia Commons)
Where it comes from
Milanesa arrived with Italian immigrants and became a staple of home cooking across the Southern Cone. It is related to the Milanese cutlet and the schnitzel.
Explore the cuisine of Argentina, Uruguay.
Make Milanesa at home
Ingredients
- 1.5 lb beef round or chicken breast, thinly sliced
- 2 eggs
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 1/2 cups breadcrumbs
- 1/2 cup flour
- Salt and pepper
- Oil for frying
- Lemon wedges
- Tomato sauce, ham and mozzarella (for napolitana)
How it's made
- Pound the meat to 1/4-inch thick and season with salt and pepper.
- Beat the eggs with garlic and parsley in a shallow dish.
- Dredge the meat in flour, then egg, then breadcrumbs, pressing to coat.
- Heat 1/2 inch of oil in a skillet over medium-high heat.
- Fry the cutlets 2 to 3 minutes per side until golden; drain on paper towels.
- Serve with lemon, or top with sauce, ham and cheese and broil until melted.
Variations
- Milanesa a la napolitana: with tomato sauce, ham and mozzarella.
- Milanesa de pollo: made with chicken breast.
- Baked milanesa for a lighter version.
Cook’s tip: Let the coated cutlets rest 10 minutes before frying so the crumbs stick.
Also on the menu in
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Milanesa con fritas: Unknown photographerUnknown photographer, CC BY 2.5 ar (Wikimedia Commons)