Best Milanesa Recipes

Milanesas

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge. As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef. Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."

For more recipes visit my blog at whatscooking.us Milanesas are thin slices of beef, breaded and shallow-fried, common in Latin America and parts of Europe. Their name derives from the original cotoletta alla milanese from Milan, Italy. In Mexico, milanesas are thin, breaded beef filets that are fried and commonly served in tortas (Mexican sandwiches). There are other kinds of milanesas in South America and Europe made with veal filets.

Excellent way of preparing thin round steak, was initially published in the food section of "San Antonio Express-News".

This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked.