Milanesa Recipe: How To Make The Best Argentina Style Milanesa

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This milanesa recipe is for a quintessential Argentine dish, often considered the country’s unofficial national dish.

Easy to make, all you need is thinly sliced beef or veal, coated in crunchy bread crumbs and then fried until deliciously golden brown.

Argentinian milanesa is a meal that combines Argentina’s love for meat with their heavily Italian influenced cuisine.
We tried one of the specialty milanesa dishes topped with ham, melted mozzarella cheese, onion, olives and oregano.

Served with a side of thick cut fries, it was outstandingly delicious.

Ingredients (with affiliate links)

4 veal steaks, Milanese cut or thinly sliced, 1 lb or 450 gr, http://shrsl.com/3bmfi
2 eggs
1 cup of breadcrumbs, 3.5oz or 180 gr
1 ½ cups Canola oil for frying (can substitute with corn or sunflower oil), about 35cl
One bunch of parsley
2 cloves of garlic
Salt and pepper to taste

Chop up parsley as finely as possible. Then peel the garlic and crush them in a mortar
Arrange milanesa steaks on a board and season with half the parsley, crushed garlic, pepper, and salt. Rub them well
If you have time and for the best flavors, let the milanesa steaks rest for an hour in the fridge
Crack open the eggs into a mixing bowl and add the rest of the parsley, a pinch of salt
Beat egg mixture well using a fork until everything is well integrated
Dip the milanesa steaks into the egg beaten mixture
Arrange the bread crumbs on a flat plate. Take the first piece of milanesa steak and place it on the plate. Flip so both sides are covered in breadcrumbs. Repeat this process for all pieces of meat.
Heat a skillet with vegetable oil at medium-high heat. Wait at least three minutes for the oil to be very hot.
Fry the steaks on both sides for about three minutes, until they are golden brown.
After each steak is cooked, remove from the skillet, and drain on sheets of absorbent paper towels for about five minutes.
Serve with fries and small green salad for a tasty Argentine feast

Notes:
If your cuts of meat for milanesa are not thin enough, pound them using a meat mallet (https://amzn.to/3eFoXxA) until they are about ¼ inch thick
While optional you can top your milanesa with a fried egg and make a milanesa a caballo version

Thank you for watching.

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This is Claire and Rosemary from Authentic Food Quest on a quest to help you experience local culture through food.
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Camera gear we used to make this video (these are affiliate links):

Camera Canon: https://amzn.to/2XkONx3

Microphone: https://amzn.to/2SmYs2k

SD Card: https://amzn.to/2H0Pfut