Milanesa

Homemade milanesas

The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Panama, Paraguay, Peru, Uruguay, and Venezuela, as well as in other American countries to a lesser extent, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa).

The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name probably reflecting a original Milanese preparation cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.^[1]

A milanesa consists of a thin slice of beef, or sometimes chicken or veal. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.

Variations

Also known as scallopine and escalope alla Milanese (in Italy) and L'escalope à la milanaise (in France) , it is traditionally made with veal or beef, but can be made with chicken or pork. In Milan, it includes the T-bone.

By adding tomato paste, mozzarella cheese and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. "Neapolitan" is not taken from "Neapolitan pizza", but because it was first made and sold in Pizzeria Napoli owned by Jose Napoli in Argentina in the 1930s.

In Argentina, Bolivia, Spain, Paraguay and Uruguay, milanesas are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. In Argentina, it can be topped with a fried egg, known as milanesa a caballo (milanesa riding horseback). They are often used cold as a sandwich filling, with salad. Lemon juice and sometimes mayonnaise are commonly used as a seasoning. Their low cost and simple preparation make milanesas a popular meal.

Milanesa Kaiser, or escalopa as it is known in Chile, is a variant (where normal milanesas are also eaten) reminiscent of cordon bleu or valdostana, with a layer of melted cheese between the beef and a layer of ham.

In Mexico and Southern United States, milanesas are eaten in some regions, often in a torta (a sandwich made with bolillo or telera bread). In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to American influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with potato fries, refried beans, rice, and a lettuce salad.

In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Lime juice is squeezed over them before serving or eating them. and often they are also seasoned with hot sauce. They are eaten with white rice and other side dishes such as salad, lentils or beans. The latter two are poured over the rice, as they are usually served in Panama while the salad is served off to the side where there is still space left on the plate. When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup and/or American cheese (queso amarillo i.e. yellow cheese). Pan de molde (sandwich bread) and pan flauta (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches.

See also

Food portal

• Chicken fried steak
• Cuisine of Argentina
• Cuisine of Bolivia
• Cuisine of Brazil
• Cuisine of Chile
• Cuisine of Mexico
• Cuisine of Panama
• Cuisine of Peru
• Cuisine of Uruguay
• Cuisine of Venezuela

References

1. ^ The truth of the Milanese In Pampa and the road, October 08, 2005. Retrieved on October 09, 2008 (Spanish)