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Milanesa is an Argentinian recipe where a beef cutlet is tenderized, breaded and fried. One of the most popular varieties of this recipe is called a Milanesa a Caballo (Milanesa on Horseback), where a fried egg is placed on top of the meat.
Often referred to as Argentina’s unofficial national dish, milanesa is a humble, yet delicious meal. Milanesa has its roots in Italy, and the original dish has been traced to the city of Milan and the famous cotoletta alla milanese.
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Milanesa ~ Fried Breaded Beef
Argentinian milanesa is a slice of fried breaded beef, a classic of South American cuisine, and a variation of the famous Italian dish veal Milanese.
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Ingredients
- 2 lb beef tenderloin thinly sliced
- 2 eggs beaten
- 1 lb bread crumbs
- 2 cloves garlic chopped
- 3 tbsp parsley chopped
- salt
- black pepper
- vegetable oil for frying
Instructions
- Remove the excess fat and nerves from the slices of beef.
- Soften the beef slices very slightly with a mallet.
- Mix the garlic and parsley with the beaten eggs, salt and pepper.
- Dip the beef slices in the beaten eggs, mix well and set aside in a cool place for 45 minutes.
- Pour the oil in a pan over medium-high heat and heat to 340 F.
- Generously dredge each slice of beef in bread crumbs.
- Fry the milanesa a few minutes on each side.
- Remove from the pan and place on a plate lined with paper towels.
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