Milanesa

The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.^[1]

The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener schnitzel.^[2]

A milanesa is a thin slice of beef, chicken, fish, veal, or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.

^ Brooks, Shirley Thomas (2003). Argentina Cooks: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. pp. 51–52. ISBN 9780781809979. Retrieved 3 July 2013 – via Google Books.
^ "La verdad de la milanesa" [The truth of the milanesa]. En Pampa y la vía [In Pampa and the road] (in Spanish). 8 October 2005. Archived from the original on 27 May 2008. Retrieved 9 October 2008.

[1] Brooks, Shirley Thomas (2003). Argentina Cooks: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. pp. 51–52. ISBN 9780781809979. Retrieved 3 July 2013 – via Google Books.

[2] "La verdad de la milanesa" [The truth of the milanesa]. En Pampa y la vía [In Pampa and the road] (in Spanish). 8 October 2005. Archived from the original on 27 May 2008. Retrieved 9 October 2008.

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