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Milanesa

Serves 4 Entree meat

Milanesa

Milanesa, the beloved staple of Argentine kitchens, finds its roots in the heart of Italian immigrant traditions. This dish graces tables on both bustling weekday evenings and leisurely Sunday lunches, transforming effortlessly from a main course to the comforting filling of a sandwich on the following day. Its versatility and simplicity have ensured its place in the weekly rhythm of meals across the country.

A perfect Milanesa is a symphony of textures: the crunch of golden breadcrumbs yielding to tender, savory beef. The subtle fragrance of garlic and parsley punctuates each bite, while a squeeze of lemon adds a bright, zesty finish. On Argentine tables, lemon wedges are never an afterthought; they are a necessary companion, elevating each slice to its fullest potential.

Ingredients

  • 4thin beef steaks (nalga or peceto)
  • 2eggs, beaten
  • 150 g (5 oz)fine breadcrumbs
  • 2garlic cloves, minced
  • parsley — chopped
  • for fryingoil
  • to tastesalt and pepper

Method

  1. Place each of the 4 thin beef steaks between two sheets of plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy pan to gently pound the steaks until they are even in thickness, about 1/4 inch. This ensures even cooking and a tender texture.
  2. Season both sides of the pounded steaks with salt and pepper to your taste. In a shallow dish, mix 150 g (5 oz) of fine breadcrumbs with 2 minced garlic cloves and a handful of finely chopped parsley. Alternatively, you can mix the garlic and parsley into the 2 beaten eggs if you prefer a more uniform coating.
  3. Prepare a breading station with the beaten eggs in one shallow dish and the breadcrumb mixture in another. Dip each steak first into the egg mixture, ensuring it is fully coated. Then, press the steak firmly into the breadcrumb mixture, making sure the crumbs adhere well to the surface.
  4. In a large skillet, pour enough oil to create a shallow layer, about 1/4 inch deep, and heat it over medium-high heat. The oil should be hot but not smoking. To test, drop a small piece of breadcrumb into the oil; it should sizzle immediately.
  5. Carefully place the breaded steaks into the hot oil, being cautious not to overcrowd the pan. Fry each side for about 2-3 minutes, or until the coating is a deep golden brown and crisp. The coating should start to pull away slightly from the meat, indicating doneness.
  6. Once cooked, use tongs to remove the steaks from the skillet and let them drain on a plate lined with paper towels. This will help remove excess oil and keep the coating crisp.
  7. Serve the milanesa hot with a wedge of lemon for squeezing over the top. Accompany with a side of mashed potatoes or a fresh salad for a complete meal.