Recipe: Appetizing Milanesa (Argentina)

Milanesa (Argentina). The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. Receta de carne empanizada, carne rebozada, filete empanizado, milanesas de carne, EN MINUTOS! Carne rebosada fácilrecetas fáciles escritas en blog.

Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. When you think of meat in Argentina most likely the first thing that comes to mind is parillas and asados. Which is for a very good reason because it's done great and it's. You can cook Milanesa (Argentina) using 8 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Milanesa (Argentina)

1. It's of Seasoning.
2. Prepare 6 slice of Round top beef thin steak.
3. It's 1 tbsp of parsley.
4. It's 3 small of eggs.
5. Prepare 1 pinch of salt.
6. It's 1 can of bread crumbs.
7. You need 1 of oil.
8. It's 1 tsp of Garlic.

Al menos es Argentina, milanesa no es una forma de cocinar, es una comida. En general se entiende que son de carne de vaca, si es Escalope es cubierta con harina y si es Milanesa es cubierta con. Si querés probar algo muy argentino, pedí una milanesa. Milanesas en Buenos Aires: Guía para Make Mine a Milanesa.

Milanesa (Argentina) step by step

1. Pour oil into pan enough to submerge the steaks once ready (About half way).
2. In one bowl mix the eggs, garlic, salt, and parsley.
3. Once well mixed throw in the steaks nd coat them with the mix. If steaks r too big cut in half.
4. Let the meat sit for 30 mins.
5. In a different bowl pour in the bread crumbs about half way.
6. Start getting the steak one by one and cover them in the crumbs. you can add pressure to make sure crumbs are sticking.
7. About half way of the steaks turn on the pan with the oil in it. Leave theheat a bit over half way.
8. Once oil is hot you can start adding the steaks to the pan. If they do not bubble it means oil is not hot enough.
9. After edges start to become golden flip the steak (Should b about 3-4 mins on each side. Depending on steak thickness).
10. Once you are done with the steaks have aplate with paper towels ready to lay the steak down to absorb the excess oil..
11. Repeat all this with all the steaks and if you see the oil start to run low add more and wait for it to be hot before adding the steaks.
12. You can add drizzles of lemon on top to serve..
13. You should serve this with a moistured side dish since these sometimes tends to be dry. These are also great in sandwiches.

As with much of Argentine cuisine and culture, the roots of the Argentine. Aún así, se considera especialidad argentina. La milanesa, como la que se prepara en Buenos El secreto de una milanesa "bien hecha", es que quede seca y crocante por fuera, a la vez que la carne. "Pero los argentinos solo quieren milanesa, milanesa, milanesa; así que yo les doy la milanesa". Franco, el hombre que hace el mejor plato argentino de Buenos Aires, es paraguayo. Para muchos argentinos, la milanesa es sagrada, infaltable en el menú semanal.