Wikipedia

Milanesa

Milanesa

Milanesa is the generic name for various types of breaded cutlet dishes commonly eaten in South America, especially in Argentina, Uruguay and Paraguay; it has been described as 'one of the quintessential Río de la Plata dishes'.[1][2]

Milanesa was brought to the Southern Cone by Italian immigrants during the great European immigration wave between the late 19th century and the early 20th century.[3] Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener schnitzel.[4]

Ingredients to make a milanesa

Milanesas are typically made from veal, while a milanesa made from chicken breast is called a suprema. Other variations exist, including fish fillet, pork fillet, mutton, and even vegetarian milanesas made with eggplant, mozzarella cheese or soy meat.[5]

They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. In Argentina, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (lit. 'milanesa riding horseback').[6][7] They are also eaten cold as a sandwich filling, with chopped cabbage, tomato and onions. Mustard, mayonnaise or chimichurri are often used as seasoning.[8]

A milanesa with added tomato paste, mozzarella, and sometimes ham is called a milanesa a la napolitana (lit. 'milanesa in the Neapolitan style'). This variation is made after José Napoli's restaurant,[9] called Napoli, located near Estadio Luna Park in Buenos Aires, where the dish was first made in the 1940s when a chef covered up a burned milanesa with cheese, ham and tomato paste.[10][11][12]

References

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  1. ^ Brooks, Shirley Thomas (2003). Argentina Cooks: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. pp. 51–52. ISBN 9780781809979. Retrieved 3 July 2013 – via Google Books.
  2. ^ "Día de la Milanesa: los secretos detrás del imprescindible plato de la cocina porteña" [Milanesa Day: the secrets behind the essential dish of Buenos Aires cuisine] (in Spanish). Infobae. 3 May 2018. Retrieved 14 March 2019.
  3. ^ "Día de la milanesa: cómo se creó uno de los platos favoritos de los argentinos" [Milanesa Day: how one of the favorite dishes of Argentines was created]. Clarín (in Spanish). 3 May 2015. Retrieved 14 March 2019.
  4. ^ "La verdad de la milanesa" [The truth of the milanesa]. En Pampa y la vía [In Pampa and the road] (in Spanish). 8 October 2005. Archived from the original on 27 May 2008. Retrieved 9 October 2008.
  5. ^ Escudero, Mònica (21 October 2019). "Las mil y una formas de comer milanesas". El País (in Spanish). ISSN 1134-6582. Retrieved 1 October 2025.
  6. ^ "Milanesa a caballo". TasteAtlas. Retrieved 12 April 2020.
  7. ^ "Milanesa 'on horseback' with french fries". Bodega Argento. Archived from the original on 13 April 2020. Retrieved 12 April 2020.
  8. ^ Catena, Laura (18 November 2011). Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina. Chronicle Books. p. 181. ISBN 978-1-4521-0038-8.
  9. ^ "The Milanesa Napolitana, a short history". Restaurante Cedrón Wine Bar. Madrid. 29 October 2019. Retrieved 14 September 2024.
  10. ^ "The truth of the milanesa". Official English Website for the City of Buenos Aires. Ente de Turismo del Gobierno de la Ciudad de Buenos Aires. 3 May 2019. Retrieved 14 September 2024.
  11. ^ "El origen de la milanesa" [The origin of the milanesa]. ABC Color (in Spanish). 13 April 2013. Archived from the original on 17 May 2014.
  12. ^ Esposito, Laura Muryel (21 June 2016). "Cotoletta alla napoletana, bontà partenopea nata da un errore. La ricetta". Vesuvio Live. Retrieved 20 January 2024.