milanesa

Milanesa is a breaded meat cutlet, usually made from beef or veal, though chicken, pork, and turkey are also common. It originated in Milan, Italy, as cotoletta alla milanese, and was brought to the Americas by Italian immigrants in the 19th and 20th centuries, where it adapted to local tastes and ingredients. The cutlet is typically pounded thinner, seasoned, dusted with flour, dipped in beaten eggs, and coated with breadcrumbs before cooking.

Preparation and cooking: The meat is seasoned, floured, dipped in beaten eggs, and coated with breadcrumbs. It is then shallow-fried in oil or baked for a lighter result until the exterior is crisp and the inside is cooked through.

Variants and serving: In Argentina and Uruguay, milanesa is commonly served with lemon and parsley, and with sides such as french fries, mashed potatoes, or rice. Notable regional variants include milanesa a la napolitana (topped with tomato sauce and cheese, sometimes ham) and milanesa a caballo (topped with a fried egg). In other countries, including Mexico, milanesa is widely prepared and served with rice, beans, or salad, and may be used as the filling for a sandwich (milanesa al pan).

Cultural notes: It is considered a staple of home cooking and is a common, inexpensive meal in Latin American cuisine. The dish is similar to cotoletta alla milanese and Wiener schnitzel, with regional variations in preparation and toppings.