Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.[2]. In the 1940s, Jorge La Grotta opened a restaurant called Restaurante Napoli and served a milanesa with tomato paste, ham, and mozzarella cheese. It is usually served with french fries, refried beans, rice, and a lettuce salad. https://www.directoalpaladar.com/.../receta-de-milanesa-a-la-napolitana (Nutrition information is calculated using an ingredient database and should be considered an estimate. 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. El cliente quedó encantado y desde entonces permaneció este platillo en el menú del restaurante. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. It is typically served with french fries on the side. When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup, and/or American cheese (queso amarillo i.e. Sprinkle Italian seasoning over the cheese and place steaks under ​the broiler until cheese melts. Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. Marian Blazes is a freelance writer and recipe developer with a passion for South American food. [8] During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy. La milanesa a la napolitana, aunque tiene nombre italiano, es un plato originario de la ciudad de Buenos Aires, Argentina, y consiste en carne, generalmente de vacuno, cubierta de salsa de tomate, jamón y … Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. 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. In the Philippines, milanesa is known as carne frita, and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). 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. Y esta receta de milanesa a la napolitana lo confirma. Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper. 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. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. Los lugareños están locos por ella y siempre están buscando maneras originales y deliciosas de comerla. In Argentina, Paraguay and Uruguay, it is often topped with a fried egg, known as milanesa a caballo (milanesa riding horseback), but omits the tomato sauce. Leftovers make great sandwiches, especially when paired with a soft but crusty roll. The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. [7] They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century. Place steaks on a baking sheet. [11][12] They are often eaten cold as a sandwich filling, with salad. [6], Milanesas are one of the most popular dishes in Argentina and have been described as "one of the quintessential Río de la Plata dishes". The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. Milanesas are so ubiquitous to Argentine culture that the country even has a "Day of the Milanesa", celebrated on May 3.[8][9][10]. 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. In Mexico and the Southern United States, milanesas are eaten in some regions, often in a torta (a sandwich made with bolillo or telera bread). 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. Para no dejar al cliente sin su deseo, le removieron a la milanesa lo quemado y la cubrieron de salsa de tomate, jamón y queso y la metieron al horno. Drain steaks on paper towels. Milanesa napolitana is similar to veal parmesan, but with South American touches. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. After the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Argentinian Italian-Style Milanesa Napolitana. Ingredientes para 4 milanesas a la napolitana: 4 bifes de nalga cortados con un centimetro de espesor 3 huevos Pan rallado cantidad necesaria 4 fetas de jamón 4 fetas de queso mozzarella Salsa de tomate sal a gusto Pimienta a gusto aceite, cantidad necesaria para freír. Get easy-to-follow, delicious recipes delivered right to your inbox. ), Authentic Eggplant Parmesan (Parmigiana Di Melanzane), 35 Chicken Breast Recipes for Delicious Family Meals, Fugazzeta: Stuffed Argentinian-Style Pizza. Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. En Argentina, el país de los asados (carne a la brasa), la carne es la reina. Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”. She wrote a cookbook focusing on the cuisine of Brazil. In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. 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 almost never served as a sandwich. Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. They are eaten with white rice and other side dishes such as salad, lentils or beans. Quindi né meneghina né partenopea: la milanesa a la napolitana è argentina. Quella tradizionale si prepara con carne di vitello, ma c’è anche la versione Suprema con petto di pollo. Turn on oven broiler. The dish is sometimes known as súper milanesa or suprema napolitana. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Si quieres probar platillos típicos de otros países, esta receta de "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. Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”. Milanesa a la Napolitana. [3][4][5] The dish is sometimes known as súper milanesa or suprema napolitana. Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs. 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 and/or a mayo-ketchup mixed sauce not unlike the South American salsa golf. Milanesa a la napolitana is a popular version of milanesa in Argentina. "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. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. Recipe to make Argentina Milanesa napolitana (breaded meat) Directions: Prepare the meat 1) Get the meat 2) Remove the fat 3) Cut the meat into long, thin slices. 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. A South American variation of an Italian dish, Learn how and when to remove this template message, "Día de la Milanesa: los secretos detrás del imprescindible plato de la cocina porteña", "Día de la milanesa: cómo se creó uno de los platos favoritos de los argentinos", "Los argentinos festejan el Día de la Milanesa", "Milanesa 'on horseback' with french fries", https://en.wikipedia.org/w/index.php?title=Milanesa&oldid=990107796, Articles with Spanish-language sources (es), Articles needing additional references from May 2010, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 November 2020, at 21:27.