Well, since I was writing about Argentinean food the other day, I thought it might be nice to share some of my favorite Argentinean recipes here on the blog too. After all, food has a funny way of taking us back to places and moments we may not have thought about in years.
I grew up in Argentina, and some recipes are simply part of everyday life. They are not necessarily fancy or complicated dishes, but they are the kind of food that brings everyone to the table. Milanesas are definitely one of those recipes.
If you grew up in Argentina, chances are you have your own memories of milanesas. Maybe your mum or grandma used to make a big batch on the weekend, or perhaps you remember coming home from school to the wonderful smell of something crispy and golden cooking in the kitchen.
For me, a plate of milanesas feels like home.😍
If you're not familiar with them, Argentine milanesas are thin slices of meat coated in breadcrumbs and cooked until beautifully golden and crispy. They are very similar to Italian cotoletta or Austrian schnitzel, but in Argentina, milanesa has become a beloved part of our own food culture.
They are one of those classic Argentine dishes that can be enjoyed in so many different ways. You can serve them with a simple salad, mashed potatoes, fries potatoes, rice and of course, with a squeeze of fresh lemon over the top.😋
And there is something particularly comforting about a freshly cooked classic Argentine milanesa: crispy on the outside, tender inside, and full of that familiar homemade flavour.
I love serving my milanesas with fresh lemon because the acidity cuts through the richness of the crispy coating perfectly. And if you want to make them feel even more Argentine, a little homemade chimichurri or this simple gremolata on the side is always a wonderful addition.
If you've ever wondered how to make milanesas argentinas, this is a great recipe to start with. It is simple, comforting and perfect for a family meal.
And perhaps that's what I love most about Argentinean cooking. So many of our traditional recipes are not about complicated techniques or unusual ingredients. They are about simple food, shared around the table, and the memories that come with it.
So, if you're looking for how to make Argentine milanesas, I hope this recipe gives you not only a delicious meal to enjoy, but also a little taste of Argentina.
¡Buen provecho!😍
Milanesa de Carne/ Beef Schnitzel / Breaded Sirloin
The Guide on
How To Eat Milanesa 'Argentinian Style'
👉Meat Preparation:(*)If you can not get the slices that thin, you can pound the steaks with a meat hammer by putting the steak in between plastic wrap and beating each slice with the meat hammer until the appropriate thicknessCut the fat off (any flat veins) of the steaks so when frying the Milanesa will stay flat.You can also make Milanesas de Pollo/ Chicken milanesas using chicken breasts and repeating the same process as beef milanesas.👉Cooking Alternatives:You can eat the Milanese the same day or freeze them and cooked them during the week or when desire. If you freeze the cutlets I recommend putting wax paper between them.You can either cook the Milanese in vegetable oil or for a less fat cooking version, bake them in the oven, using just a little bit of vegetable oil or olive oil for greasing the pan.👉Ways To Eat Milanesas Argentinas:
You can eat Milanesas in many ways,yes...> As a Main Dish: Plain Milanesa with fried potatoes/french fries/chips on the side or Plain Milanesa with lettuce and tomato salad.> As a quick Lunch: Milanesa on a Sandwich, french bread, lettuce, tomato slices and mayo.> As a Main Dish: Milanesa a la Neapolitan, just after the Milanese is fried place on top a slice of ham, grated cheese, a couple slices of tomato, and / or a sliced hardboiled egg, and 1 tsp of dried oregano. Put them in the oven until cheese melts.
👉Dressings that can be served with the Milanesa:> Mayonnaise> Mustard> Lemon Juice> Chimichurri Sauce (Argentinean sauce)