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Milanesa
Created by: Howcan Team
Ingredients
- 4 thin slices of beef (about 1/4 inch thick)
- 1 cup of all-purpose flour
- 2 eggs
- 1 cup of breadcrumbs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- Vegetable oil for frying
Instructions
- Place the beef slices between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/8 inch thick.
- In a shallow dish, mix 1 cup of flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- In another shallow dish, beat 2 eggs with 1/2 teaspoon of paprika.
- Place 1 cup of breadcrumbs in a third shallow dish.
- Dredge each beef slice in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded beef slices for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the Milanesa to a paper towel-lined plate to drain excess oil.
- Serve hot with a side of salad, rice, and/or beans. Enjoy!
Milanesa is a popular dish with roots in Italy, but it has become a staple in Argentine and Latin American cuisine. This breaded and fried cutlet, typically made with beef or chicken, was brought to Argentina by Italian immigrants in the 19th century. The dish is named after the city of Milan, where a similar dish called "Cotoletta alla Milanese" is a culinary tradition. In Argentina, it is often served with a squeeze of lemon, mashed potatoes, or in a sandwich called "milanesa a la napolitana" topped with ham, tomato sauce, and cheese. Some of the best milanesa can be found in traditional Argentine parrillas (steakhouses) in Buenos Aires. The key to a perfect milanesa lies in the breading and frying technique, ensuring a crispy exterior and tender interior. For a twist, some chefs use alternative coatings like breadcrumbs mixed with herbs or even cornflakes for added crunch.
30 min
4
400 calories
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