Milanesa is a popular dish in Latin American cuisine, particularly in Argentina and Uruguay. It consists of a thin slice of meat—beef, chicken, pork, or fish—that is seasoned, breaded, and then fried or sometimes baked. The result is a crispy, crunchy exterior with tender, juicy meat inside. It is similar to the Austrian Wiener schnitzel and the Italian cotoletta alla milanese, reflecting its European origins. Milanesa is typically made by tenderizing the meat, dipping it in egg and breadcrumbs, and then frying it until golden brown. It can be served with a variety of sides such as salads, rice, mashed potatoes, or fries. There are also variations like the milanesa a la napolitana, which is topped with tomato sauce, ham, and melted cheese—a creation from Buenos Aires in the 1940s. In addition to being served on plates, milanesa is also commonly enjoyed as a sandwich, particularly in the Río de la Plata region, where it is placed inside a baguette or roll with toppings like tomato, lettuce, cheese, and sometimes ham or egg. Overall, milanesa is cherished for its simplicity, flavor, and versatility, making it a staple comfort food in many Latin American households. Would you like a recipe or variations of milanesa? This summary is based on multiple sources describing milanesa as a breaded, fried meat cutlet with origins connected to Italian and Austrian dishes, and its cultural significance in Argentina and surrounding regions.
