Add a touch of oregano or dried chilies if you crave a spicy taste. CUATRO ESQUINAS: FOUR NOTABLE CORNER BARS IN BUENOS AIRES, ARGENTINA’S GREAT SOMM HOPE #2: PAZ LEVINSON, ARGENTINA’S GREAT SOMM HOPE #1: MARTÍN BRUNO, Eat, drink and be merry: the Holiday Season in Argentina. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking. Mix with your hands to coat. You must be of legal drinking age in the country where you access this site in order to enter. When you are ready to cook, dip them in the breadcrumbs you buy ready-prepared from any grocery store. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight. 20 %. But if you don’t have family connections, any of these recommended locations in Buenos Aires will serve you a fresh and tasty milanesa to satisfy the hungriest belly. Chaque tranche est ensuite plongée dans de la chapelure (ou parfois de la farine) et légèrement frite … They are often eaten cold as a sandwich filling, with salad. Meat is front and center in the Argentinean gastronomic tradition, and milanesa, both golden and crispy on the outside and tender on the inside, is a classic of South American cuisine, a variation of the famous Italian dish veal Milanese. [email protected] | Sprinkle some panko on a small rimmed baking sheet. Find out where this creation comes from, how to cook the perfect milanesa en casa, and where in Buenos Aires you can find the best versions of this unofficial national dish. There’s not a lot of fat or sinew, which makes you feel better when you live off these fried meat sandwiches every lunch for a week, and which also makes the milanesa curl up when you cook it in copious amounts of hot vegetable oil. Come here with a big appetite (Cabildo 2630, Belgrano). Press Ctrl+Shift+J or Cmd+Shift+J on a Mac. The chicken can be cooked right … If you want to taste the real Argentina, order a milanesa. More than 90% of the Argentinian population is … Then, with your fist, pound the panko into the chicken to adhere. Top it with rocket, blue cheese, mozzarella, spinach, white sauce…. Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. Your email address will not be published. How to arrive, British-born Louise arrived in Argentina in 2009 for a five-day visit while travelling through Central and South America. As with much of Argentine cuisine and culture, the roots of the Argentine milanesa are traced back to Italy. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Recipe courtesy of Chef Mirta and the League of Kitchens Cut the bigger pieces in half; you want to end up with sandwich-size pieces. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Once you get them home, soak them in the fridge for an hour or so in a mixture of beaten egg, a drop of milk, a sprinkle of salt, and some finely chopped parsley and garlic. Combine a culinary classic with tribute to another Buenos Aires institution – Boca Juniors soccer club. The milanesa sandwich is a type of sandwich eaten in Argentina, Paraguay and Uruguay. Looking more like a pizza, the milanesa napolitana in La Farola de Cabildo is a full 40 centimeters across. Not the cheapest place to sample the humble milanesa, but certainly at the top in terms of atmosphere (Brandsen 699, La Boca). If you’re on a health kick you don’t have to fry them; milanesas are much easier on the heart when baked in a hot oven. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. This delicacy was created at the restaurant in 1983 where instead of the pizza dough you find milanesa meat. By entering this site you agree to our Terms of Use and to our Privacy Policy. Five years, one marriage and one baby later, she lives with her family in the wilds of west Buenos Aires with a bouncy dog and a cat with an attitude. 60.4 g Chaque tranche est trempée dans des œufs battus, assaisonnés avec du sel et d'autres condiments variant selon les recettes (par exemple de l'ail, du persil ou de l'origan). Bio, organic food pioneers in Palermo, remind us that milanesas are not solely reserved for the carnivores. The "milanesa de pollo" variant replaces the … Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Forget empanadas. It’s ready when a sprinkle of panko sizzles. It might also include other ingredients, such as ham, cheese and egg. It consists of a long roll of bread split widthwise into two pieces, and filled with a large schnitzel, “milanesa” is the name schnitzels have in the region, plus sliced tomato, lettuce and sometimes sliced onions. Something is wrong. 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. The thin steak or veal chop, dipped in breadcrumbs and fried, is referred to as cotoletta alla milanese in Italian. An unassuming-looking place where the walls pay tribute to Argentine rock nacional legends, Don Ignacio actually lays claim to being the “king of the milanesas”. Argentina is a land that is located at the southern tip of South America, along with Chile, and where traditions mingle with modernity. Legal Disclaimer. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. ¡Buen provecho! Best from the Bodegón: El Preferido de Palermo, A bodegón in Argentina is a kind of café cum grocery store cum wine bar. Be warned, however – if you buy a milanesa sandwich from a greasy stall on the station you’re probably not going to experience the same taste sensation as you would if you visited one of the places below…. Pound slowly at first, and then a little harder, until the crumbs stick. This place is dedicated to the Argentine classic. Don’t overdo it. Required fields are marked *, Juan de la Cruz Videla S/N Cruz de Piedra, Maipú Your email address will not be published. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto(round roast cut) or the nalga (eye of round). In between making pureed versions of classic Argentine meals for baby, she writes about travel, wine and food, and ponders storms, sunsets and the complexities of the Argentine football league at her blog. In Argentina any butcher will cut the meat for your milanesas. Don Carlos is a classic porteño restaurant right in front of the Bombonera stadium. There’s not a lot of fat or sinew, which makes you feel better when you live off these fried meat sandwiches every lunch for a week, and which also makes the milanesa curl up when you cook it in copious amounts of hot vegetable oil. And if the idea of a milanesa that looks like a pizza has got you thinking, go the next step and order apizzanesa at Los Chanchitos. Find El Club de la Milanesa various locations across the city. Serving up soya or millet milanesas with cheese, stir fry vegetables or salad (only available at lunchtimes during the week), these are probably the lightest milanesas you’ll find in the city (Humboldt 2192, Palermo). Lemon juice and sometimes mayonnaise are commonly used as seasoning. Transfer to a tray lined with paper towels. And while the fancy milanesa with all the trimmings is served in restaurants and cafes, you don’t have to go far to sample the original lunchtime classic – the sándwich de milanesa. We stuck a fork into the humble yet decidedly delicious milanesa to find out why it has such a pull on the nation’s bellies. Beat the eggs in a medium bowl. These are the classic serving suggestions but really anything goes when it comes to milanesas. Perfect (Angel Gallardo 601, Caballito). Stick a fried milanesa in some crispy white bread and add tomato and lettuce, and you’re good to go. Or try it a caballo – on horseback – where a fried egg tops the delicious concoction. Put a piece of chicken on top,and cover with more panko. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto(round roast cut) or the nalga (eye of round). If you want the pure milanesa experience, squeeze lemon over the crispy hot delicacies and serve with creamy mashed potatoes or fries. But if you want to go a bit fancy, eat a milanesa napolitana, a milanesa topped with tomato salsa, ham, and cheese. Grocery Store Sample the Americana with crispy pancetta, the Sicilia with ham, black olives and a lot of cheese, or a crunchy concoction with creamy Roquefort (Rivadavia 3439, Almagro). Stir in the parsley, garlic, salt, and pepper. Forget steak. Just looking at their menu makes me want to stop writing right now and take a cab to their door. It goes without saying that the best milanesa in the city is cooked at home, by someone’s mother or grandmother. The following two tabs change content below. Whatever you want on your milanesa you’ll probably find it here. Also worth a mention: Albamonte (Corrientes 6735, Chacarita), which is more known for its pizzas but the milanesas are tasty too; Hermann Restaurante (Santa Fe 3902, Palermo), a traditional restaurant where the milanesa napolitana is served up on a silver platter by a bow-tied waiter; and, El Obrero (Caffarena 64, La Boca), a fabulously authentic local eatery in La Boca with some milanesa treats on the menu. Milanesa completa is the slightly souped up version with lettuce, tomato, cheese and ham. Many happy-bellied patrons attest to the verity of this claim. Response takes too long or there is JS error. Mendoza - CP 5517 Argentina (+54 261) 499 0050 Total Carbohydrate Mix with your hands to coat. While Buenos Aires has a wide-ranging collection of these classic and cozy eateries the best for milanesas is surely El Preferido (Borges 2108). Milanesas De Pollo S.A, Mar del Plata, Argentina. Try the Patagonica, with mozzarella, smoked meats and cherry tomatoes, the Ensalada Caesar de Rucula with chicken, Caesar sauce and rocket, or a tasty variety with guacamole or creamed spinach. 292 likes. Once just the greasy favorite of kids and fast food junkies, today the milanesa has reclaimed its proud position on the Argentine culinary scene and is served in a mouthwatering array of varieties – and locations. Une milanesa consiste en de fines tranches de bœuf, de poulet, de veau ou parfois de porc, ou encore d'aubergines, de tempeh ou de soja. When red meat isn’t your thing, chicken milanesas, soy milanesas and veggie milanesas (usually sliced eggplant, zucchini and squash) take its place. Stir in the parsley, garlic, salt, and pepper.