Learn how to cook Milanese (Cotoletta all Milanese) – thin, crispy crumbled meat steaks baked in the oven topped with tomato sauce, ham and cheese! Such an easy weeknight dinner recipe when you’re running out of ideas
Today, I am cooking the unofficial Argentinian National dish….Argentinian Milanese. Thin veal steak, bread crumbed and pan fried, with layers of tomato sauce, ham and cheese on top
WHAT IS MILANESA?
As the name suggests, this traditional Argentinian dish has its roots in Italy and is a thin steak (traditionally veal), dipped in beaten eggs mixture (eggs, parsley, oregano, garlic, salt and pepper) coated on both sides with bread crumbs and pan fried in a skillet over medium heat. Can be served with with layers of tomato sauce, ham and cheese on top with fried potatoes on side.
The origins of this thin, fried steak are going back to Milan, therefore the name too.
What makes a good Milanesa?
The best Milanesa has that crunchy fried steak, freshly made and served while warm, the sweet taste of the tomato sauce and the silky texture of the melted cheese.
This sounds amazing!!!
Wait until you try it! Addicted from the first bite 🙂
What kind of meat to use for Milanesa?
A Milanese can be made of a thin slices of
- veal and even
You can definitely adjust this recipe if you want to try Vegetarian Milanese, made with eggplants or soy.
Tips and Tricks for perfect Milanesa
There is a secret when it comes to cooking the best Milanese…try and leave thinly sliced beef soaking for at least an hour in the mixture of whisked eggs, milk, finely chopped garlic and parsley, in the fridge.
This will help tenderizing the meat and absorbing all the flavors. You can always, bake the bread crumbed steaks in the oven if you are looking to cut down on the oil.
The result will be the same, delicious, melting in your mouth steak.
It is frequently served around Argentina with fried potatoes or mashed potatoes.
Pin this easy and quick Milanesa recipe:
- 4 veal cutlets, about 1/4-inch thick, ideally from a round roast or eye of round
- 2 large eggs
- 1/2 cup finely chopped parsley
- 3 tablespoons milk
- 2 garlic cloves, finely chopped
- 2 cups dry breadcrumbs
- tomato sauce
- 4 slices ham
- 4 slices mozzarella cheese
- dried oregano
- salt and freshly ground black pepper
- vegetable oil for frying
- Prepare the veal cultists by removing any fat. Pound the veal steaks to just under 1/4 inch using a kitchen mallet
- In medium bowl, whisk together the eggs, parsley, milk and garlic. Season with salt and pepper. Add steaks to beaten eggs mixture and cover with foil.
- Leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better. Remove the steaks from the fridge and coat each steak on both sides with bread crumbs and set aside.
- Add vegetable oil to a skillet over medium high heat. When the oil is really hot, add the crumbed steaks and cook for about 15 minutes, turning them half way, until the they are golden brown and crunchy.
- Remove Milanesa steaks from skillet and place them on a large plate lined with paper towels.
- Preheat oven to 350F. Lightly spray a baking tray with olive oil and add fired Milanese steaks to it. Spread on each steak, a layer of tomato sauce add a piece of ham and a piece of cheese, sprinkle with oregano and bake for 5 minutes until the cheese has melted.
- Serve with fried potatoes
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g