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, Milanesa has its roots in Italy and is a thin steak, bread crumbed and pan fried, with layers of tomato sauce, ham and cheese on top.
Add some oregano and it is perfect!
The origins of this thin, fried steak are going back to Milan, therefore the name too.
What makes a good Argentinian Milanesa?
The crunchiness of the 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 Argentinian Milanesa?
A Milanese can be made of a thin slices of beef, chicken, veal and even pork. Vegetarian Argentinian Milanesa are made of eggplants or soy.
There is a secret too…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 french fries or mashed potatoes.
Argentinian Milanese is a thin steak, bread crumbed and pan fried with layers of tomato sauce, ham and cheese on top. Perfect comfort food 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 to taste
- salt and freshly ground black pepper to taste
- olive oil
Pound the veal steaks to just under 1/4-inch
Whisk together the eggs, parsley, milk and garlic. Add salt and pepper to taste.
Leave the cutlets soaking for 30 minutes to one hour in the fridge. The more time the better.
Preheat the oven to 400F/ 200C. Lightly cover a baking tray with oil and heat it up in the oven.
Spread the breadcrumbs out in a shallow bowl and one by one place the steaks into the crumbs, turning and pressing firmly until they are well covered.
Add the crumbed steaks and cook for about 15 minutes, or until the bottom is golden brown.
Turn over the mildness and spread on a layer of tomato sauce, a piece of ham, and a piece of cheese. Sprinkle with oregano.
By the time the cheese has melted the bottom should be nicely browned, 3 to 5 minutes more.
Serve with French fries or mash potatoes.