Milanesa napolitana con papas fritas rodajas de tomate y orégano.jpg
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The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
breaded cutlet preparations are known as a ''milanesa''. The milanesa was brought to the
Southern Cone The Southern Cone ( es, Cono Sur, pt, Cone Sul) is a geographical and cultural subregion composed of the southernmost areas of South America, mostly south of the Tropic of Capricorn. Traditionally, it covers Argentina, Chile, and Uruguay, bou ...
by Italian
immigrant Immigration is the international movement of people to a destination country of which they are not natives or where they do not possess citizenship in order to settle as permanent residents or naturalized citizens. Commuters, tourists, and ...
s during the mass emigration that created the
Italian diaspora , image = Map of the Italian Diaspora in the World.svg , image_caption = Map of the Italian diaspora in the world , population = worldwide , popplace = Brazil, Argentina, United States, France, Colombia, Canada, P ...
between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, '' cotoletta alla milanese,'' which is similar to the Austrian '' Wiener schnitzel''. A milanesa consists of a thin slice of beef, chicken, fish,
veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like
parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
and
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
). Each slice is then dipped in bread crumbs (or occasionally
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
) and
shallow-fried Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Technique It is a medium-high to ...
in oil, one at a time. Some people prefer to use very little oil and then bake them in the
oven upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been us ...
as a healthier alternative. A similar dish is the
chicken parmigiana Chicken parmesan, or chicken parmigiana ( it, pollo alla parmigiana), is a dish that consists of Bread crumbs#Breading, breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is s ...
.


Variations

By adding tomato paste, mozzarella
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
, and sometimes ham, a dish called ''milanesa a la napolitana'' (Milanese in the
Neapolitan Neapolitan means of or pertaining to Naples, a city in Italy; or to: Geography and history * Province of Naples, a province in the Campania region of southern Italy that includes the city * Duchy of Naples, in existence during the Early and Hig ...
style) was created. "Neapolitan" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by Jorge La Grotta in Argentina in the 1940s. The dish is sometimes known as ''súper milanesa'' or, when made out of chicken breast, ''suprema napolitana''. Milanesas are one of the most popular dishes in Argentina and have been described as "one of the quintessential Río de la Plata dishes". They are the legacy of
Italian immigrants The Italian diaspora is the large-scale emigration of Italians from Italy. There were two major Italian diasporas in Italian history. The first diaspora began around 1880, two decades after the Risorgimento, Unification of Italy, and ended in the ...
, who introduced '' cotoletta alla milanese'' in the late 19th century and early 20th century. During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy. Milanesas are so ubiquitous to Argentine culture that the country even has a "Day of the Milanesa", celebrated on May 3. They are frequently served hot with fried or mashed potatoes; this dish is known as ''milanesa con papas fritas'' or ''milanesa con puré''. In Argentina and Uruguay, it is often topped with a fried egg, known as ''milanesa a caballo'' (milanesa riding horseback), but omits the tomato sauce. They are often eaten cold as a sandwich filling, with salad. Lemon juice and sometimes mayonnaise are commonly used as seasoning. ''Milanesa Kaiser'', or ''escalopa'' as it is known in Chile, is a variant (where normal milanesas are also eaten) reminiscent of '' cordon bleu'' or ''valdostana'', with a layer of melted cheese between the beef and a layer of ham. A classic Chilean version is called ''escalopa a lo pobre'', topped with french fries, sautéed onions and fried eggs, akin to ''
lomo a lo pobre Lomo a lo pobre, bistec a lo pobre or bife a lo pobre is a dish from Peru and Chile. The ingredients are beef tenderloin (Spanish ''lomo'') topped with one or more fried eggs and French fries. Unlike steak and eggs, ''lomo a lo pobre'' is eate ...
''. In Mexico and the Southern United States, milanesas are eaten in some regions, often in a '' torta'' (a sandwich made with ''
bolillo A ''bolillo'' () (in Mexico) or ''pan francés'' (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone ...
'' or ''telera'' bread). In northern Baja California,
Sonora Sonora (), officially Estado Libre y Soberano de Sonora ( en, Free and Sovereign State of Sonora), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. The state is d ...
,
Sinaloa Sinaloa (), officially the Estado Libre y Soberano de Sinaloa ( en, Free and Sovereign State of Sinaloa), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. It is d ...
, and
Chihuahua Chihuahua may refer to: Places *Chihuahua (state), a Mexican state **Chihuahua (dog), a breed of dog named after the state **Chihuahua cheese, a type of cheese originating in the state **Chihuahua City, the capital city of the state **Chihuahua Mun ...
(due to U.S influence), it features lettuce, tomato, and
mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...
like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. The milanesa ''memela napolitana'' is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with
french fries French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. Th ...
, refried beans, rice, and a lettuce salad. In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. They are eaten with white rice and other side dishes such as salad, lentils or beans. The latter two are poured over the rice, as they are usually served in Panama while the salad is served off to the side where there is still space left on the plate. When served as sandwiches, they are known as ''emparedado de milanesa'' or ''sandwich de milanesa'' when tomatoes, onions, lettuce, ketchup or American cheese (''queso amarillo'' i.e. yellow cheese). ''Pan de molde'' ( sandwich bread) and ''pan flauta'' (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches. In the Philippines, milanesa is known as carne frita (not to be confused with '' bistek'', which is also called "carne frita" in the Philippines), and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). Admittedly, it is not as popular in the country as it is in South America, and it is served mainly in people's homes, not in restaurants. The families that do eat it usually serve milanesa/carne frita with white rice, a bean stew of some sort (for instance, white beans with a dark leafy green; also fabada), sometimes an American-style potato salad with cut green beans added, and often, chili ketchup or a mayo-ketchup mixed sauce not unlike the Argentine
salsa golf ' (Spanish for "golf sauce") is a cold sauce of somewhat thick consistency, common in Argentina. According to legend, it was invented by the physician Luis Federico Leloir in the mid-1920s at a golf club at the seaside resort Mar del Plata. Tired ...
. It is almost never served as a sandwich. In Poland variety of milanesa is commonly known as Kotlet schabowy, which is pork loin pounded with mallet until it becomes thinner and soft, then coated with flour, beaten egg and breadcrumbs and fried on the pan. There's also Kotlet drobiowy made of the chicken or turkey and prepared in similar way, and Kotlet wolowy made of beef steak, pounded, soaked in milk for few hours to tender the meat and then coated in flour, beaten egg and bread crumbs. Polish Kotlet is traditionally served with cooked potatoes, mashed potatoes, fries, Silesian dumplings,
Szałot Szałot () is a Silesian potato salad. It can be made with diced, boiled potatoes, carrots, peas, ham, various sausages, fish, boiled eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in So ...
or rice. Typically sides are traditional Polish salads like mizeria, thinly grated carrot salad, Ćwikła or one of traditional Polish Surówka. The history of the Polish Kotlet dates back to the 19th century.


See also

*
Argentine cuisine Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences fro ...
* Austrian cuisine * Bolivian cuisine *
Brazilian cuisine Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting t ...
* Chilean cuisine * Colombian cuisine * Italian cuisine *
Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...
* Panamanian cuisine *
Paraguayan cuisine The cuisine of Paraguay is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people, in fusion with the Spanish cuisine and other marked influences coming from the immigration received by bordering ...
* Peruvian cuisine * Polish cuisine *
Uruguayan cuisine Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Sco ...
* Venezuelan cuisine Similar dishes: *
Chicken fried steak Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometime ...
* Schnitzel *
Silpancho Silpancho (original Quechua word: Sillp'anchu) is a popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and fulfilling meal with a diversity of carbohydrates and fats. It consists of a base layer o ...
* Wiener Schnitzel * Escalope * Tonkatsu * Kotlet schabowy


References


External links

{{Commons category, Milanesa Breaded cutlets Argentine cuisine Bolivian cuisine Brazilian cuisine Chilean cuisine Colombian cuisine Mexican cuisine Panamanian cuisine Paraguayan cuisine Peruvian cuisine Philippine cuisine Uruguayan cuisine Venezuelan cuisine National dishes South American cuisine Latin American cuisine Central American cuisine