Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, milanesa - 4 variations. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Milanesa - 4 variations is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Milanesa - 4 variations is something that I’ve loved my entire life. They’re 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 begin with this recipe, we must first prepare a few components. You can cook milanesa - 4 variations using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Milanesa - 4 variations:
- Make ready 200 g Beef Steak
- Make ready Cooking oil
- Prepare Bread Crumbs
- Take 2 eggs
- Take 100 cc milk
- Get 1 tablespoon oregano
- Prepare 1 tablespoon minced garlic
- Get salt
Argentina is a land that is located at the southern tip of South America, along with Chile, and where traditions mingle with modernity. Holstein: Variations On a Milanesa Ja, Das Ist Ein Holsteiner Schnitzel!. For the Holstein variation, the fried schnitzel is topped with a fried huevo estrellado. (See my previous work on How To Order Eggs Without Fear, here.) The fried egg is garnished with a couple of anchovy fillets and a few capers. The latter two are among my favorite condiment foods.
Steps 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
For the Holstein variation, the fried schnitzel is topped with a fried huevo estrellado. (See my previous work on How To Order Eggs Without Fear, here.) The fried egg is garnished with a couple of anchovy fillets and a few capers. The latter two are among my favorite condiment foods. Put a small order of Papas Fritas. In the province of Tucumán, Argentina, it enjoys great popularity. This sandwich is called "sánguche de milanesa" or "milanga" in Tucumán, and is sold in "sangucherías" and food carts.
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