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Milanesa
Argentina
Brought by Italian immigrants in the 1880s. Now the most eaten dish in Argentine homes. The milanesa a la napolitana — topped with tomato and cheese — is its greatest evolution.
Argentine breaded beef — thin beef schnitzel coated in breadcrumbs and fried until golden. The everyday dinner of Argentina, eaten from childhood to old age.
Prep
15 mins
Cook
10 mins
Difficulty
Easy
Calories
480 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4thin beef escalopes, beaten flat
2eggs, beaten
200gbreadcrumbs
plain flourfor dusting
salt and pepperto season
oilfor frying
lemon wedgesto serve
Method
1
Season beef. Coat in flour, then egg, then breadcrumbs.
2
Fry in hot oil 3 minutes each side until golden and crispy.
3
Drain. Serve with lemon and salad.
Chef's Tip
Fry on high heat — milanesa must sizzle furiously from the first moment.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.