Milanesa

Cotoletta alla milanese

Weekend in Buenos Aires

Milanesa napolitana (1)

Chuleta Valluna - Colombiana

Milanesa is a type of breaded meat fillet common in Latin American cuisine and Iberian cuisine. The dish is particularly popular in Argentina, Bolivia, Brazil, Chile, Mexico, Paraguay, Peru, Uruguay, and other countries in the region. It is similar to the Italian cotoletta and the Austrian Wiener Schnitzel.

Preparation

The preparation of milanesa involves taking a thin slice of beef, chicken, veal, or sometimes pork, and seasoning it with salt and other spices. The meat is then dipped into beaten eggs and coated with breadcrumbs. It is typically fried in oil until golden brown, although it can also be baked for a healthier version.

Variations

There are several variations of milanesa, including:

• Milanesa a la napolitana: Topped with ham, tomato sauce, and melted cheese, similar to a parmigiana.
• Milanesa de pollo: Made with chicken instead of beef.
• Milanesa de cerdo: Made with pork.
• Milanesa rellena: Stuffed with ham and cheese before being breaded and fried.

Serving

Milanesa is often served with a variety of side dishes, such as french fries, mashed potatoes, salad, or rice. In some countries, it is also common to serve it in a sandwich, known as a milanesa sandwich or sándwich de milanesa.

Cultural Significance

Milanesa is a staple in many Latin American households and is often considered comfort food. It is a versatile dish that can be found in both home cooking and restaurant menus. The dish has also influenced other cuisines and has variations in different parts of the world.

Related Pages

• Cotoletta
• Wiener Schnitzel
• Parmigiana
• Latin American cuisine
• Iberian cuisine

Categories

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