Milanesa
Argentina's everyday breaded cutlet, descended from Milan's cotoletta alla milanese, brought over by Italian immigrants during the massive 1860-1920 wave. What arrived as a thick, bone-in veal chop pan-fried in butter became, in Argentina, a thinner cutlet — beef as often as veal or chicken — pounded flat, breaded, and fried in neutral oil, eaten far more often than its Italian ancestor.
Meat
⚠ Contains: Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 thin beef cutlets (or veal or chicken)
- 2 eggs, beaten
- 1 clove garlic, minced
- 2 tbsp parsley, chopped
- 150g breadcrumbs
- Salt and pepper
- Lemon wedges, to serve
- Oil, for frying
Steps
- Pound the cutlets thin between sheets of plastic wrap.
- Season the cutlets, then dip in the beaten egg mixed with garlic and parsley.
- Dredge each cutlet thoroughly in breadcrumbs.
- Shallow-fry in hot oil until golden on both sides.
- Drain on paper towels and serve with lemon wedges.