Teresa's Recipes
Milanesas
Milanesas are a cherished Argentine dish that brings together the crispy, golden crunch of breaded cutlets with the tender juiciness of beef or chicken. This comfort food has Italian roots, tracing back to the classic Cotoletta, and has been lovingly adopted into Argentine cuisine. Often served with a zesty squeeze of fresh lemon, milanesas can be paired with creamy mashed potatoes or a refreshing salad to create a satisfying meal. Each bite is a delightful combination of textures and flavors, evoking warm memories of home-cooked family dinners.
Ingredients
- 4 (about 1 pound) Beef or chicken cutlets
- to taste Salt
- to taste Black pepper
- 1 cup All-purpose flour
- 2 Large eggs
- 2 cups, preferably homemade or panko for extra crunch Breadcrumbs
- for frying (about 1 cup) Vegetable oil
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 370
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Begin by seasoning both sides of the meat cutlets generously with salt and pepper, ensuring that the flavor penetrates the meat.
- In a shallow bowl, beat the eggs with a pinch of salt until well combined and slightly frothy.
- Set up a dredging station: Place the flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third dish.
- Take each cutlet and dredge it in the flour, making sure to coat it evenly. Shake off any excess flour.
- Next, dip the floured cutlet into the beaten eggs, ensuring it is thoroughly coated.
- Finally, transfer the cutlet to the breadcrumbs, pressing gently to ensure a good adherence of breadcrumbs to the surface.
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering, but not smoking.
- Carefully place the breaded cutlets in the hot oil, frying them for 3-4 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, transfer the milanesas to a paper towel-lined plate to absorb any excess oil.
- Serve the milanesas hot, accompanied by fresh lemon wedges for squeezing over the top.
Tips
- For extra flavor, consider marinating the cutlets in a mixture of garlic, parsley, and olive oil for a few hours before breading.
- If you prefer a spicier kick, add some paprika or cayenne pepper to the breadcrumbs.
- Serve with a side of chimichurri sauce for an authentic Argentine touch.