Secrets of the best Argentinian milanesas (breaded cutlet)

One of the star dishes of Argentinian cuisine. A milanesa is a steak (beef, chicken or pork), sliced very thinly, which is then battered with breadcrumbs and finally fried or baked. Its preparation requires some not very complicated steps, and by following a few secrets, you can reach that level of milanesas that makes tourists who visit Argentina fall in love with this dish.

Both the preparation and the name indicate that Argentinian milanesas are undoubtedly a derivative of the cottoletta alla milanese. Like other typically preparations of Argentina, such as pizza or fainá, this is evidently due to the huge immigration of Italians that arrived to this country at the beginning of the last century.

Milanesas are prepared from a fillet or cutlet, usually veal, although it is also possible to use chicken or pork. As already indicated, the most popular beef cuts for this purpose are the “eye round”, the “knuckle” / “sirloin tip”, the “top inside” and the “button round” / “flat”. The argentinian name for these cut are peceto, bola de lomo, nalga and cuadrada. The order listed indicates the quality from highest to lowest, and therefore also the price. Less common is to use rumpsteak (“cuadril”), with which very tasty results are also obtained. For the final presentation, we must take into account that the eye round, due to the shape of the cut, will give us smaller milanesas and in the shape of medallions.

Milanesas can be served in various ways. The most common side dish is a simple salad, fried potatoes and/or sweet potatoes, or mashed potatoes.

The preparation of the milanesas:

Once the type of meat has been chosen, cut it to the thinnest thickness possible. It is usually then placed on a board and pounded with a rolling pin or “meat tenderizer.” In this way you obtain a steak of regular height, as well as thinner and larger. Salt lightly and set aside.

Then two separate bowls or deep plates are prepared, one with the breadcrumbs and the other with the beaten egg, which is seasoned with dried parsley and garlic, sweet paprika, ground chili, salt and black pepper.

Dip each fillet one by one into the beaten egg, making sure to soak it completely. Let the excess drain for a few seconds, and then place the fillet on the plate with the breadcrumbs. Make sure that the entire milanesa is covered with the breadcrumbs, which will happen because the egg acts as “glue.”

After finishing the process with the last fillet, we will be ready to cook the milanesas. To do this, heat enough oil in a large frying pan and fry for a few minutes on each side, until you obtain the golden color you prefer. Or, preheat the oven to 200 degrees and bake for approximately 10 minutes on each side.

Secrets to take your milanesas to the next level:

1. Season the egg as indicated, or in a similar way, since the spices will add a lot of flavor and make a big difference to the final result.
2. If we have time, we can enhance that flavor by leaving the steaks marinating in the refrigerator with the egg and spice preparation.
3. After having coated the milanesas, it is advisable to set them aside for at least half an hour, which will allow the breadcrumbs to firm up. This way, the crust will be more compact and crispier after cooking.
4. Coat the milanesas only once. The commercial ones usually have a second layer of egg and breadcrumbs, probably to offer a result of greater size and weight, but proportionally with less meat.
5. Do not overcook the milanesas, so that the result is crispy on the outside but still juicy and tender on the inside.
6. Among the popular variants, the Neapolitan-style milanesa (milanesa a la mapolitana) stands out. In this case, the milanesa is cooked on one side and when you turn it, it is covered with a slice of ham, tomato sauce and soft cheese and/or mozzarella. Finally, bake for a few minutes until with cheese is nicely browned.
7. As is often the case, frying provides a result that is generally considered tastier, but baking is healthier. Having made this clarification, it is up to each one to give priority to one option or another.