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Milanesa
A classic Argentine comfort food, Milanesa features thin, tender cutlets (typically beef or chicken) coated in breadcrumbs and fried to a perfect golden crisp. It's a beloved staple for everyday meals.
ð§ ææ
- 4 Beef (e.g., sirloin, round) or chicken breast cutlets
- 200 g Plain breadcrumbs
- 2 Large eggs
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
- generous amount Vegetable oil or other neutral oil for frying
ðšâð³ äœãæ¹
- 1
Prepare the cutlets: If the cutlets are not already thin, place them between two sheets of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy pan, gently pound the cutlets to an even thickness of about 1/4 inch. This ensures even cooking and tenderness. Season both sides generously with salt and pepper.
â±ïž 10 minutes - 2
Set up the breading station: In a shallow bowl or dish, whisk together the eggs, minced garlic, and chopped parsley until well combined. In a second shallow bowl or dish, place the breadcrumbs. Season the breadcrumbs with a pinch of salt and pepper.
â±ïž 5 minutes - 3
Bread the cutlets: Take one seasoned cutlet at a time and dip it completely into the egg mixture, ensuring it's fully coated. Let any excess egg drip off. Then, place the egg-coated cutlet into the breadcrumbs. Press down firmly on both sides to ensure the breadcrumbs adhere well, creating a thick, even coating. Repeat with the remaining cutlets.
â±ïž 10 minutes - 4
Fry the milanesas: Heat about 1/2 inch of oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact. Carefully place 1-2 milanesas into the hot oil (do not overcrowd the pan). Fry for 3-5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning.
â±ïž 10-15 minutes - 5
Drain and serve: Remove the cooked milanesas from the skillet using a slotted spatula and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. This helps keep them crispy. Serve immediately.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor extra crispy milanesas, double-coat them: after the first breading, dip them back into the egg and then into the breadcrumbs again.
- âEnsure the oil is hot enough before frying; too cool oil will result in greasy milanesas.
- âThe 'Napolitana' variation involves topping the cooked milanesa with a slice of ham, tomato sauce, and melted mozzarella cheese, then briefly broiling or baking.
- âA common way to serve is 'a caballo,' meaning 'on horseback,' with a fried egg on top.
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- Milanesa Napolitana (topped with ham, tomato sauce, and cheese)
- Milanesa a Caballo (served with a fried egg on top)
- Chicken Milanesa (using chicken breast)
- Pork Milanesa (using thin pork cutlets)