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Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler.
It is typically served with french fries on the side. If there are any leftovers, they can be used to make delicious sandwiches called sánguche de milanesa. Milanesa napolitana was supposedly invented in the 1930s or 1940s in a restaurant called Nápoli, hence the name.
MOST ICONIC Milanesa napolitana
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Bife à Parmegiana is a beloved Brazilian dish that draws its roots from Italian cuisine, specifically the Italian classic parmigiana dishes, like chicken parmigiana or veal parmigiana. In this version, the main protein is a tender beef cutlet, typically made from high-quality cuts such as sirloin, filet mignon, or even ribeye.
The preparation begins by pounding the beef cutlet to tenderize it, then seasoning it with salt and pepper. The cutlet is coated in flour, dipped in beaten eggs, and finally covered with breadcrumbs before being fried until golden brown and crispy on the outside.
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Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts.
The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak. However, milanesa has its roots in Italy, and the original dish has been traced to the city of Milan and the famous cotoletta alla milanese.
VARIATIONS OF Milanesa
MOST ICONIC Milanesa
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Milanesa a caballo is a variation on the popular milanesa steak that's breaded and fried. In this version, the milanesa is topped with a fried egg, then served accompanied by fries on the side. The steaks should be thin and of high quality, while the breadcrumbs should be as dry as possible in order for the dish to be very crunchy.
The term a caballo, meaning on horseback, refers to the fried egg that sits on top of the milanesa.
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Silpancho is a traditional dish characterized by its huge size and ingredients that are rich in fat and carbohydrates. The dish typically consists of a layer of white rice topped with boiled or steamed potatoes, beef or chicken cutlets, and fried eggs.
Silpancho is usually garnished with chopped parsley, onions, and beets. The dish was invented in the city of Cochabamba, famous for its unique cuisine. Its name comes from a Quechua word silpanch'u, meaning thin and pounded, referring to the meat used in the dish.
MOST ICONIC Silpancho
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Milanesa de peceto is a meat dish originating from Argentina. It's made with peceto (eye of round) steak that's lean and is said to taste the best when roasted rare. However, for the preparation of this dish, the peceto is dipped in a mixture of beaten eggs, chopped garlic, and parsley, then covered with breadcrumbs before it's fried in hot oil.
Once done, milanesa de peceto is often garnished with chopped parsley and served with a lemon wedge on the side. The dish can be served with a variety of sides such as rice, green salad, or tomatoes.
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