How to Make Milanesa: Argentina’s Beloved Breaded Cutlet
In Argentina, Milanesa is a household name—a staple on every restaurant menu and a comfort food found at countless family tables. Whether sandwiched between bread, served atop mashed potatoes, or dressed up “a caballo” (with a fried egg on top), milanesa is an iconic dish that showcases Argentinian milanesa deep Italian culinary roots.
In this guide, we’ll show you exactly how to make traditional Argentinian milanesa from scratch, with tips, variations, and everything you need to master this crispy, juicy classic.
What Is Milanesa?
Definition and Overview
Milanesa is a breaded, pan-fried cutlet traditionally made from beef but also popular with chicken, pork, and even eggplant.
It consists of:
• Thinly pounded meat
• Dredged in flour, egg, and breadcrumbs
• Fried until golden and crispy
The dish traces its roots back to Italian cotoletta alla milanese, brought to Argentina by massive Italian immigration in the 19th and early 20th centuries.
Key Ingredients for Authentic Milanesa
Essential Ingredients:
• 1 lb beef (round, sirloin, or flank) or chicken breasts
• 2 eggs
• 1 ½ cups breadcrumbs
• ½ cup all-purpose flour
• 2 garlic cloves, minced
• 2 tbsp chopped parsley
• Salt and black pepper to taste
• Vegetable oil for frying
• Optional: grated Parmesan cheese mixed into breadcrumbs
Choosing the Right Cut of Beef
Best Cuts for Milanesa:
• Nalga (Top Round): Traditional, affordable, lean.
• Bola de Lomo (Eye of Round): Tender and flavorful.
• Cuadril (Rump Steak/Sirloin Tip): For a juicier milanesa.
Tip: If using chicken, slice breasts thinly and pound to even thickness.
Step-by-Step Guide to Making Traditional Milanesa
Step 1: Prep the Meat
Tenderizing
• Lightly pound meat slices between plastic wrap to about ¼-inch thickness.
• Season both sides with salt and pepper.
Step 2: Set Up the Breading Station
Prepare three shallow bowls:
• Bowl 1: Flour (seasoned with a pinch of salt)
• Bowl 2: Beaten eggs with minced garlic and chopped parsley
• Bowl 3: Breadcrumbs (optional: add Parmesan cheese)
Step 3: Bread the Milanesa
Breading Process
1. Dredge meat in flour (shake off excess).
2. Dip into egg mixture (coat thoroughly).
3. Press into breadcrumbs (cover completely).
Pro Tip: For extra crispy milanesas, double bread by repeating the egg and breadcrumb steps.
Step 4: Fry the Milanesa
Pan-Frying
1. Heat vegetable oil in a wide pan over medium heat.
2. Fry milanesas until golden brown (about 2–3 minutes per side).
3. Drain on paper towels.
Baking (Healthier Option)
1. Preheat oven to 400°F (200°C).
2. Place breaded cutlets on an oiled baking sheet.
3. Bake for 15–20 minutes, flipping halfway.
Popular Milanesa Variations
Milanesa a la Napolitana
• Topped with ham, marinara sauce, and melted mozzarella cheese.
• Baked briefly to melt the cheese.
• Argentina’s take on an Italian-American “parmigiana.”
Milanesa de Pollo (Chicken Milanesa)
• Same method, but using thin-sliced chicken breasts.
• Popular for lighter meals.
Milanesa de Berenjena (Eggplant Milanesa)
• Vegetarian version using thin eggplant slices.
• Breaded and fried like the traditional.
How Argentinians Eat Milanesa
Everyday Meals
Milanesa is served:
• With mashed potatoes (puré)
• With fries (papas fritas)
• With a green salad
Milanesa al Pan (Sandwich)
Stuff a crispy milanesa into a baguette-style roll, add lettuce, tomato, and mayonnaise for a popular street food meal.
Milanesa a Caballo
Serve milanesa topped with a fried egg and sometimes roasted peppers.
Regional Milanesa Traditions Across Argentina
• Buenos Aires: Milanesa a la Napolitana is hugely popular.
• Córdoba: Gigantic milanesas covering entire plates!
• Northwest: Spicier breadcrumb seasoning, sometimes incorporating ají peppers.
Tips for Perfect Milanesa Every Time
• Pound meat evenly for uniform cooking.
• Season each layer lightly (flour, egg, breadcrumbs).
• Don’t overcrowd the pan—cook in batches.
• Use fresh breadcrumbs for best texture.
• Serve immediately to enjoy maximum crispiness.
FAQs About Milanesa
Can I Freeze Milanesa?
Yes!
• Freeze after breading, before frying.
• Layer with parchment paper.
• Fry or bake straight from frozen.
Is Milanesa Only Made with Beef?
No! Chicken and eggplant versions are extremely popular too.
Can I Make Milanesa Gluten-Free?
Absolutely. Substitute gluten-free breadcrumbs and flour.
Conclusion
Milanesa is Argentina’s ultimate comfort food—crispy, savory, and deeply satisfying. Whether you enjoy it plain, stacked into a hearty sandwich, or dressed up Napolitana-style, every bite carries the flavor of Argentina’s vibrant immigrant heritage and culinary passion.
Now that you know how to make traditional Argentinian milanesa from scratch, you’re ready to bring a taste of Buenos Aires into your kitchen!
Want to master even more Argentinian classics? Head over to our Best Argentinian Choripán Recipe + Chimichurri Sauce next!
source https://sazonytumbao.com/how-to-make-argentinian-milanesa/
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