Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, milanesa (argentina). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The milanesa is a South American variation of cotoletta where generic types of meat breaded cutlet preparations are known as a milanesa. As the public as for.my Argentinean Milanesa recipe step by step. Be careful it may create an addiction!
Milanesa (Argentina) is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Milanesa (Argentina) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook milanesa (argentina) using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Milanesa (Argentina):
- Get Seasoning
- Get 6 slice Round top beef thin steak
- Get 1 tbsp parsley
- Take 3 small eggs
- Make ready 1 pinch salt
- Take 1 can bread crumbs
- Get 1 oil
- Make ready 1 tsp Garlic
En general se entiende que son de carne de vaca, si es Escalope es cubierta con harina y si es Milanesa es cubierta con. Esta milanesa argentina es muy consumida en el país sudamericano. Son expertos en hacer este tipo de carne y ahora tienes esta receta. Si querés probar algo muy argentino, pedí una milanesa.
Steps to make Milanesa (Argentina):
- Pour oil into pan enough to submerge the steaks once ready (About half way)
- In one bowl mix the eggs, garlic, salt, and parsley
- Once well mixed throw in the steaks nd coat them with the mix. If steaks r too big cut in half
- Let the meat sit for 30 mins
- In a different bowl pour in the bread crumbs about half way
- Start getting the steak one by one and cover them in the crumbs. you can add pressure to make sure crumbs are sticking
- About half way of the steaks turn on the pan with the oil in it. Leave theheat a bit over half way
- Once oil is hot you can start adding the steaks to the pan. If they do not bubble it means oil is not hot enough
- After edges start to become golden flip the steak (Should b about 3-4 mins on each side. Depending on steak thickness)
- Once you are done with the steaks have aplate with paper towels ready to lay the steak down to absorb the excess oil.
- Repeat all this with all the steaks and if you see the oil start to run low add more and wait for it to be hot before adding the steaks
- You can add drizzles of lemon on top to serve.
- You should serve this with a moistured side dish since these sometimes tends to be dry. These are also great in sandwiches
Milanesas en Buenos Aires: Guía para Make Mine a Milanesa. As with much of Argentine cuisine and culture, the roots of the Argentine. La milanesa a la napolitana es un plato originario de la ciudad de Buenos Aires, Argentina, y consiste en carne, generalmente de vacuno, cubierta de salsa de tomate, jamón y queso. Milanesa a Caballo (Argentinian Milanesa on Horseback). Introduced to South America by Italian immigrants, Milanesa is a large slice of beef (or chicken, veal, or even cod) pounded thin.
So that is going to wrap it up with this exceptional food milanesa (argentina) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
