Milanesa is a universal meat dish in Argentina. The breaded meat fillet preparations are known as a milanesa. The dish was brought to the South America from Central European immigrants.
Explaining Milanesa recipe, a thin slice of beef, or chicken or veal is dipped into beaten eggs, which is seasoned with salt, and other elements like parsley and garlic as per the cook's taste. Each slice is then dipped in breadcrumbs or flour sometimes. Then it is shallow-fried in oil, one at a time. Some people like to use very little oil and therefore bake them as a healthier alternative.
As a variation of Milanesa, cow or chicken meat is prepared as explained above. They are often used as a sandwich filling, with salad. Some mayonnaise is placed into a French bread and the milanesa is put in it. Add a few slices of tomato and lettuce. Lemon juice is also commonly used as a seasoning. Eat it as a Milanesa sandwich. In some parts of Argentina, milanesas are served hot with fried or mashed potatoes. This variation of the dish is known as milanesa con papas or milanesa con puré.
For Milanesa steak, one needs to season the pieces of steak with sea salt and freshly ground black pepper to taste on both side. The great thing about Milanesa steak is that one can make a lot of the steaks and eat them during the week. One can include them in the main course and sprinkle it with lemon juice.
The low cost and simple preparation for Milanesa recipe makes it a popular meal.