A milanesa consists of a thin slice of beef, or sometimes chicken or veal. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments (like parsley and garlic) according to the cook's taste. Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.
The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name reflecting the original Milanese preparation cotoletta alla milanese, which is similar to the Austrian wiener schnitzel.
In Argentina, Bolivia, Paraguay, and Uruguay, milanesas are frequently served hot with fried or mashed potatoes, this dish being known as milanesa con papas or milanesa con puré. They are often used as a sandwich filling, with salad. Lemon juice is also commonly used as a seasoning.
Milanesa is also eaten inside delicious sandwiches with tomatoes,lettuce, mustard or mayonnaise that are called "sandwiches de milanesa".
Their low cost and simple preparation make milanesas a popular meal.
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