Milanesa
Milanesa arrived in Argentina with the Italian immigrants of the late 19th and early 20th centuries, carried directly from the cotoletta alla Milanese of Lombardy. In its Argentine form, a thin slice of beef — or sometimes chicken or veal — is pounded flat, dredged in beaten egg and breadcrumbs, and fried in oil until a uniform golden crust forms. The process is quick, the result consistent: a crisp exterior around tender meat. It became one of the most common everyday meals in Argentina, eaten at school canteens, family tables, and corner restaurants with equal frequency. The napolitana variant tops the fried cutlet with tomato sauce, ham, and melted cheese. In sandwich form — tucked into a bread roll with lettuce and tomato — it is one of Argentina's most popular street foods. Lemon juice squeezed over the crust just before eating is standard.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 4 thin beef steaks (top round or sirloin), about 150g each
- 2 large eggs
- 2 garlic cloves, finely minced
- 20g fresh parsley, finely chopped
- 150g dried breadcrumbs (panko works for a lighter crust)
- 100g plain flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 500ml vegetable oil, for frying
- 1 lemon, cut into wedges, to serve
How to make it
- 1Place the beef slices between two sheets of cling film; pound with a meat mallet until 5 mm thick; season with half the salt and pepper on both sides.
- 2Beat the eggs in a wide shallow bowl with the minced garlic, parsley, and the remaining salt and pepper.
- 3Set up two shallow plates: one with the flour, one with the breadcrumbs; breading line: flour → beaten egg → breadcrumbs.
- 4Dip each slice in flour, shaking off the excess, then in the egg mixture (let it drip for 2 seconds), then press into the breadcrumbs on both sides; the crumbs should fully coat the meat.
- 5Let the breaded slices rest on a wire rack for 10 minutes — the breading adheres better this way.
- 6Heat 1 cm of oil in a large frying pan to 175°C (use a thermometer or test with a bread cube — it should brown in 30 seconds).
- 7Fry the slices one or two at a time for 2 minutes per side, until the crust is deep golden and the meat is tender; drain on a rack over a tray (not on paper — it steams the crust).
- 8Serve immediately with lemon wedges to squeeze over the crust just before eating.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
