International Cuisine > Argentine Cuisine > Main Dishes (Argentine) > Milanesa Recipe (Argentine Style)
Classic Argentine Milanesa
Indulge in the iconic Argentine Milanesa, a breaded steak that's a staple of Argentine cuisine. This recipe provides a step-by-step guide to creating a crispy and flavorful Milanesa, perfect for a satisfying meal.
Learn how to tenderize the meat, create the perfect breading, and achieve a golden-brown crust that will make this dish a family favorite. Enjoy it with a side of mashed potatoes, salad, or fries for an authentic Argentine experience.
Ingredients
- 1 lb Beef (Top Round or Sirloin)
- 2 Eggs
- 2 cloves Garlic
- 2 tbsp Fresh Parsley
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Breadcrumbs
- 1/2 cup Grated Parmesan Cheese (optional)
- For frying Vegetable Oil
- For serving Lemon wedges
Prepare the Beef
Begin by slicing the beef into thin cutlets, about 1/4 inch thick. Place the cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are even thinner and more tender. This step is crucial for achieving a tender and evenly cooked Milanesa.
Marinate the Beef
In a shallow dish, whisk together the eggs, minced garlic, chopped parsley, salt, and pepper. Dip each beef cutlet into the egg mixture, ensuring it is fully coated. Let the cutlets marinate in the egg mixture for at least 15 minutes, or up to an hour, in the refrigerator. This allows the flavors to meld and further tenderizes the meat.
Prepare the Breading
In a separate shallow dish, combine the breadcrumbs and grated Parmesan cheese (if using). Mix well to ensure the cheese is evenly distributed throughout the breadcrumbs. The Parmesan adds a subtle nutty flavor and helps create a crisper crust.
Bread the Cutlets
Remove the marinated beef cutlets from the egg mixture, allowing any excess egg to drip off. Dredge each cutlet in the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere to the meat on both sides. Make sure the cutlets are completely coated for a crispy and even crust.
Fry the Milanesas
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded cutlets into the skillet, being careful not to overcrowd the pan. Fry the Milanesas for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Drain and Serve
Remove the fried Milanesas from the skillet and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with lemon wedges, mashed potatoes, salad, or fries. Enjoy your delicious homemade Argentine Milanesa!
Nutrition Facts Estimated per 100g of product
Calories: Approximately 250-300 kcal
Protein: 20-25g
Fat: 15-20g
Carbohydrates: 10-15g
Note: Values are approximate and can vary based on specific ingredients and cooking methods.
Other Important Considerations for Nutrition
Frying significantly increases the fat content. For a healthier option, consider baking the milanesas. Use leaner cuts of beef and whole-wheat breadcrumbs to further reduce the calorie and fat content. Portion control is also essential, as milanesas can be quite filling.
FAQ
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Can I bake the Milanesas instead of frying?
Yes, you can bake the Milanesas for a healthier option. Preheat your oven to 400°F (200°C), place the breaded cutlets on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through. -
Can I use chicken or pork instead of beef?
Absolutely! Milanesas can be made with chicken, pork, or even veal. Adjust the cooking time accordingly to ensure the meat is fully cooked. Chicken will generally require less cooking time than beef. -
How can I make the breadcrumbs stick better?
Make sure the beef cutlets are well coated in the egg mixture before dredging them in the breadcrumbs. Press the breadcrumbs firmly onto the meat to ensure they adhere properly. You can also refrigerate the breaded cutlets for 30 minutes before frying to help the breadcrumbs set.