Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, milanesa (argentina). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Milanesa (Argentina) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Milanesa (Argentina) is something that I have loved my entire life.
Meat is front and center in the Argentinean gastronomic tradition, and milanesa, both golden and crispy on the outside and tender on the inside, is a classic of South American cuisine, a variation of the famous Italian dish veal Milanese. Argentina is a land that is located at the southern tip of South America, along with Chile, and where traditions mingle with modernity. If you want to taste the real Argentina, order a milanesa.
To get started with this recipe, we must first prepare a few ingredients. You can cook milanesa (argentina) using 8 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Milanesa (Argentina):
- Get Seasoning
- Take 6 slice Round top beef thin steak
- Prepare 1 tbsp parsley
- Prepare 3 small eggs
- Prepare 1 pinch salt
- Get 1 can bread crumbs
- Get 1 oil
- Make ready 1 tsp Garlic
The dish is sometimes known as súper milanesa or suprema napolitana. The milanesa sandwich (In Spanish "Sándwich de milanesa") is a type of sandwich eaten in Argentina and Uruguay. It consists of a long roll of bread split widthwise into two pieces, and filled with a milanesa, tomato, lettuce and onions. It might also include other ingredients, such as ham, cheese and fried egg.
Steps to make Milanesa (Argentina):
- Pour oil into pan enough to submerge the steaks once ready (About half way)
- In one bowl mix the eggs, garlic, salt, and parsley
- Once well mixed throw in the steaks nd coat them with the mix. If steaks r too big cut in half
- Let the meat sit for 30 mins
- In a different bowl pour in the bread crumbs about half way
- Start getting the steak one by one and cover them in the crumbs. you can add pressure to make sure crumbs are sticking
- About half way of the steaks turn on the pan with the oil in it. Leave theheat a bit over half way
- Once oil is hot you can start adding the steaks to the pan. If they do not bubble it means oil is not hot enough
- After edges start to become golden flip the steak (Should b about 3-4 mins on each side. Depending on steak thickness)
- Once you are done with the steaks have aplate with paper towels ready to lay the steak down to absorb the excess oil.
- Repeat all this with all the steaks and if you see the oil start to run low add more and wait for it to be hot before adding the steaks
- You can add drizzles of lemon on top to serve.
- You should serve this with a moistured side dish since these sometimes tends to be dry. These are also great in sandwiches
Milanesa a la napolitana is a popular version of milanesa in Argentina. This dish is also called súper milanesa or suprema napolitana because it's well-known to Argentinians and super popular. Milanesas De Pollo (Argentinian Chicken Cutlets) Be the first to review this recipe. Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking. Each house has their own recipe and style of making milanesa, of course.
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