Argentinian Milanesa Recipe
Milanesa is a beloved dish in Argentina, consisting of a breaded and fried slice of meat, typically beef. It is often served warm alongside mashed potatoes, fries, or a salad. Although Milanesa is considered a staple of Argentine cuisine, its origins can be traced back to Italy.
Ingredients
- Beef round or tenderloin (thinly sliced, about 1/2 inch thick) – 2 lb
- Eggs, beaten – 2
- Breadcrumbs – 1lb or 250g
- Garlic, chopped – 2 cloves
- Parsley, chopped – 3 tbsp
- Salt – to taste
- Black pepper – to taste
- Cumin, ground (optional) – 1/2 tsp
- Vegetable oil – Approximately 1 cup
Instructions
- Prepare the meat by removing the excess fat and nerves from the beef to get it clean as possible.
- Slightly pound the meat using a mallet to just under 1/4 inch thick.
- In a shallow bowl, whisk together the eggs, parsley, cumin and garlic. Season it with salt and pepper to taste.
- Dip the meat into the egg mixture and cover it with foil. Let it sit for 30 minutes to an hour into the refrigerator. The more time it gets marinated, the better.
- Put in breadcrumbs on a plate to prepare for the meat.
- Once marination is done, take the meat out. Coat the meat with both sides with breadcrumbs and set aside.
- Pre-heat pan or skillet with vegetable oil over medium-high heat.
- Fry the meat for 2 minutes on each side or until golden brown. Keep in mind that the thinner the meat, the faster it cooks.
- Once done, take it out of the pan and serve it on a plate lined with paper towels to drain the oil. Serve it warm with a side course of your preference.
Nutrition
Calories: 896kcalCarbohydrates: 47gProtein: 22gFat: 69gSaturated Fat: 9gTrans Fat: 2gCholesterol: 130mgSodium: 666mgFiber: 3gSugar: 4g
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