This amazing day, it is me, Dave, welcome to our cooking learning page. Today, we’re going to make a distinctive dish, milanesa (argentina). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Milanesa (Argentina) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Milanesa (Argentina) is something that I’ve loved my whole life.
Schedule your heart checkup today in Katy, TX! Milanesa Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. The milanesa is a South American variation of cotoletta,. They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré.
To get started with this recipe, we have to prepare a few ingredients. You can cook milanesa (argentina) using 8 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Milanesa (Argentina):
- Prepare Seasoning
- Make ready Round top beef thin steak
- Prepare parsley
- Prepare eggs
- Prepare salt
- Make ready bread crumbs
- Make ready oil
- Take Garlic
However, this South American country has another unofficial national dish: the milanesa. Imagine a thin slice of beef, chicken, pork, veal or fish in breadcrumbs - crispy on the outside yet tender and succulent on the inside. This humble yet delicious dish is the ultimate comfort food. Milanesa Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts.
Instructions to make Milanesa (Argentina):
- Pour oil into pan enough to submerge the steaks once ready (About half way)
- In one bowl mix the eggs, garlic, salt, and parsley
- Once well mixed throw in the steaks nd coat them with the mix. If steaks r too big cut in half
- Let the meat sit for 30 mins
- In a different bowl pour in the bread crumbs about half way
- Start getting the steak one by one and cover them in the crumbs. you can add pressure to make sure crumbs are sticking
- About half way of the steaks turn on the pan with the oil in it. Leave theheat a bit over half way
- 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
- After edges start to become golden flip the steak (Should b about 3-4 mins on each side. Depending on steak thickness)
- Once you are done with the steaks have aplate with paper towels ready to lay the steak down to absorb the excess oil.
- 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
- You can add drizzles of lemon on top to serve.
- You should serve this with a moistured side dish since these sometimes tends to be dry. These are also great in sandwiches
This humble yet delicious dish is the ultimate comfort food. Milanesa Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Keep in mind the thinner the beef the quicker the frying. Use a few paper towels to drain the oil.
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