The Master Recipe for the Perfect Argentine Milanesa

The Argentine milanesa is more than just a dish—it’s a cultural emblem with deep roots in the country’s gastronomic heritage. Introduced by Italian immigrants between the 1860s and 1920s, this breaded and fried slice of meat has become a beloved staple across Argentina. Traditionally made with beef, chicken, or veal, the milanesa reflects a blend of Italian and Austrian influences, akin to the cotoletta alla milanese or the Wiener schnitzel. Today, it is a versatile dish enjoyed in various forms, whether served with a simple squeeze of lemon, as Milanesa a la Napolitana with tomato sauce, ham, and cheese, or even as a hearty sandwich. This humble yet iconic dish continues to be a cherished part of Argentina’s culinary landscape.

Ingredients:

• 1 kg of beef (rump, silverside, cuadrada, or flank steak)
• 4 large eggs
• 2 cloves of garlic, finely chopped
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 1 teaspoon of mustard
• 300 grams of breadcrumbs (use panko or gluten-free crumbs as an alternative)
• Corn or sunflower oil for frying

Method:

1. Garlic and Parsley Mix: In a small bowl, mix the finely chopped garlic and parsley with a teaspoon of mustard.

1. Egg Mixture: Beat the eggs in a large bowl. Add the garlic-parsley-mustard mix, along with salt and pepper to taste. Stir well to combine.

1. Prepare the Meat: Trim excess fat from the beef slices. Pound them gently to about ¼ inch thickness. Dip each slice into the egg mixture, ensuring it is fully coated. Let the meat marinate in the egg mixture for about 5 minutes.

1. Bread the Meat: Remove the meat from the egg mixture and allow any excess to drip off. Thoroughly coat each slice with breadcrumbs, pressing firmly to ensure even coverage. For a crispier texture, repeat the egg and breadcrumb steps.

1. Frying: Heat oil in a large frying pan over medium heat (180-190°C or 350-375°F). To test, drop a breadcrumb in the oil—it should sizzle immediately. Fry the milanesas in batches, cooking each side for 2-3 minutes until golden brown. Avoid overcrowding the pan.

1. Drain and Serve: Place the fried milanesas on a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges, french fries, or mashed potatoes.

Baked Option:

For a lighter version, preheat your oven to 200°C (390°F). Place the breaded milanesas on a preheated baking tray and bake for about 20 minutes, flipping halfway through, until golden and cooked through.

Variations:

• Milanesa a la Napolitana: After frying, place the milanesa on a baking tray. Top with tomato sauce, a slice of ham, and mozzarella cheese. Bake or broil until the cheese is melted and bubbly.

• Milanesa a Caballo: Top the fried milanesa with a fried egg for a heartier meal.

• Vegetarian Milanesa: Substitute beef with thin slices of eggplant or soy protein. Follow the same steps for coating and cooking.

The Argentine milanesa offers endless possibilities and remains deeply connected to the country’s culinary traditions. Whether you prefer it fried or baked, topped with tomato sauce or simply with