The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Paraguay, Peru and Uruguay as well as in other American countries to alesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa .
The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name reflecting the original Milanese preparation cotoletta alla milanese, which is similar to the Austrian wiener schnitzel. The truth of the Milanese In Pampa and the road, October 08, 2005. Retrieved on October 09, 2008 The truth of the Milanese Information note provided by Benetti Pecoraro. Retrieved on October 09, 2008
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 breadcrumbs (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.
In Argentina, Bolivia, Paraguay, and Uruguay, milanesas are frequently served hot with fried or mashed potatoes, this dish is known as milanesa con papas or milanesa con pure. They are often used as a sandwich filling, with salad. Lemon juice is also commonly used as a seasoning. Their low cost and simple preparation make milanesas a popular meal.
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 the 1930s.
Milanesa Kaiser, or Escalopa as it is known in Chile, is a Chilean 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, 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. A 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 Leon, perhaps due to the influence of German and Czech immigrants the dish known as milanesa is extremely popular and stands alone on its own as a main dish in most restaurants. It is usually served with potato fries, refried beans, rice, and a lettuce salad.
Cuisine of Argentina
Cuisine of Chile
Cuisine of Paraguay
Cuisine of Peru
Cuisine of Uruguay
Cuisine of Mexico
Brazilian bife a milanesa recipe
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Milanesa