Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, milanesa - 4 variations. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Milanesa - 4 variations is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Milanesa - 4 variations is something which I have loved my whole life. They are fine and they look fantastic.
The steak milanesa is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa. A milanesa comprises of a thin cut of meat, chicken, veal, or once in a while pork, eggplants or soy. Each cut is dunked into beaten eggs, prepared with salt, and different fixings as indicated by the cook's taste, similar to parsley and garlic. The milanesa has many variations; the most known are the ham, tomato salsa, and mozzarella cheese topped milanesa a la napolitana and caballo where a fried egg is placed on top of the cutlet.
To get started with this particular recipe, we must prepare a few components. You can cook milanesa - 4 variations using 8 ingredients and 12 steps. Here is how you cook it.
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The ingredients needed to make Milanesa - 4 variations:
- Get 200 g Beef Steak
- Take Cooking oil
- Get Bread Crumbs
- Get 2 eggs
- Prepare 100 cc milk
- Get 1 tablespoon oregano
- Get 1 tablespoon minced garlic
- Make ready salt
Argentina is a land that is located at the southern tip of South America, along with Chile, and where traditions mingle with modernity. The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. Its name probably reflects an original Milanese preparation, cotoletta alla milanese. For most Argentinians, that meal is begins with milanesa: chicken or beef, with lemon or tomato sauce and mozzarella, or made into a sandwich; there are many different variations.
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Instructions to make Milanesa - 4 variations:
- Tenderize beef with a tenderizer or the back of your cooking knife.
- In a large bowl, mix your egg, milk, garlic, oregano, & salt.
- Mix well.
- Place beef in egg mix and coat entirely. For a deeper flavor, place in fridge for 1 hour or more.
- Place beef on bed of bread crumbs.
- Continually press firmly so that all area of beef is covered.
- Deep fry in canola oil or other cooking oil. 3 - 4 min per side.
- Classic style: Serve as is with a simple salad, top with mustard and lemon slice.
- Al Caballo style: serve on a bed of french fries and top with fried egg.
- Napolitana style: top with ham, tomato sauce and cheese, bake in oven for 10 min.
- Sándwich style: also great the next day, cold out of the fridge served in a sandwich.
- For a full cooking video, see here: https://cookpad.com/recipe/5100717
Its name probably reflects an original Milanese preparation, cotoletta alla milanese. For most Argentinians, that meal is begins with milanesa: chicken or beef, with lemon or tomato sauce and mozzarella, or made into a sandwich; there are many different variations. Add a side of yummy humita, a salad, and french-fries or potatoes and you have a delicious meal that won't disappoint. I'd better explain what Schnitzel (or Milanesa) Holstein(er) is. A thin slice or meat, originally veal, but could be pork or chicken, is pounded out thin and breaded then fried.
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