Beef Milanesa, a delectable breaded and fried cutlet, offers a world of culinary possibilities beyond being a standalone dish. This article will delve into this delightful dish and answer the question, “what is Beef Milanesa used for?”.
What Is Beef Milanesa Used For?
Milanesa is an exceptionally versatile dish, and it can be served as a main course. It pairs harmoniously with side dishes such as mashed potatoes (Milanesa con Papas Fritas) and melted cheese (Milanesa Kaiser).
Beef Milanesa, commonly known as “Milanesa”, is a famous South American dish made from thinly sliced beef. It is breaded and fried until it achieves crispy and golden-brown perfection.
In some South American regions, you’ll find a delightful variation known as Milanesa a la Napolitana, where the breaded beef is adorned with ham, tomato sauce, and a generous layer of melted cheese, similar to a chicken or veal Parmesan.
What Is Beef Milanesa?
The Milanesa originated in the Lombard veal Milanese and the Austrian Wiener Schnitzel, both of which are breaded cutlet preparations. In South America, these types of breaded cutlets are collectively referred to as Milanesa.
Italian immigrants significantly introduced this culinary delight to the Southern Cone between 1860 and the 1920s, contributing to the rich Italian diaspora. In particular, Milanesa beef is the most common type of Milanesa.
To prepare Milanesa beef, slices of beef, often sourced from cuts like top round, sirloin, ribeye, or tenderloin, are flattened to ensure uniform thickness. These thin beef slices are then coated with flour, dipped in beaten eggs, and generously covered with breadcrumbs.
Sometimes, they are seasoned with herbs and spices for added flavor. Once breaded, the beef is fried in oil until it achieves a delightful crispiness on the outside while maintaining the desired level of doneness.
What Cut Of Beef Is Used For Milanesa
The choice of beef cut for making Milanesa beef can vary, but certain cuts are commonly used due to their tenderness and flavor. Here are some recommended beef cuts for Milanesa:
- Top round steak: Among the top choices for Milanesa, top round steak is favored for its tenderness when pounded thin. It cooks up with a satisfyingly crispy exterior.
- Sirloin steak: Sirloin is a versatile option known for its balanced flavor and texture. It’s often selected for its affordability.
- Ribeye steak: For a more indulgent Milanesa, ribeye is an excellent pick. Its rich marbling and exceptional flavor result in a premium dining experience.
- Tenderloin (Filet Mignon): If you prefer the utmost tenderness, tenderloin is the go-to cut. It offers a melt-in-your-mouth experience, perfect for a high-end variation.
- Flank steak: While slightly tougher than other cuts, flank steak is flavorful and lean. Tenderizing it through thin slicing and marinating can make it a great choice for Milanesa.
- Skirt steak: Known for its robust beefy flavor, it is used in Mexican Milanesa recipes. When prepared correctly, it can deliver a strong and savory taste.
What Can You Make With Beef Milanesa?
Milanesa a la Napolitana
Ingredients
- 4 beef Milanesa steaks (top round or sirloin)
- 4 slices of cooked ham
- 4 slices of mozzarella cheese or provolone cheese
- 1 cup of tomato sauce
- 1/2 cup of grated Parmesan cheese
- 1 cup of bread crumbs
- 2 eggs
- Salt and pepper, to taste
- Vegetable oil, for frying
- Chopped fresh parsley for garnish
Instructions
Prepare the Milanesa:
- Season the beef Milanesa steaks with salt and pepper on both sides.
Coat in Eggs and Bread Crumbs:
- In a shallow dish, beat the eggs.
- Place the bread crumbs in another shallow dish.
- Dip each steak into the beaten eggs, allowing any excess to drip off, and then coat it thoroughly with bread crumbs.
- Press the bread crumbs onto the steaks to ensure they adhere well.
Fry the Steaks:
- Heat enough vegetable oil in a large skillet or frying pan over medium-high heat.
- Once the oil is hot, carefully add the breaded steaks.
- Cook for about 3-4 minutes on each side until they turn golden brown and crispy.
- Transfer them to a plate lined with paper towels to remove excess oil.
Assemble the Napolitana:
- Preheat your oven's broiler.
- Place the cooked Milanesa steaks on a baking sheet lined with aluminum foil.
- Top each steak with a slice of cooked ham, mozzarella or provolone cheese, and a generous spoonful of tomato sauce.
- Finish by sprinkling grated Parmesan cheese evenly over the top.
Broil Until Cheese Melts:
- Carefully place the baking sheet with the prepared steaks under the broiler.
- Broil for approximately 2-3 minutes or until the cheese is bubbly and turns golden brown.
Serve:
- Remove the steaks from the oven once the cheese is beautifully melted and the edges slightly crisp.
- Garnish each with freshly chopped parsley for a pop of colour and added freshness.
- Milanesa a la Napolitana is typically served piping hot and pairs wonderfully with mashed potatoes, french fries, or a simple side salad.
Milanesa con papas fritas
Ingredients
For Milanesa:
- 4 thin beef milanesa steaks
- 2 cups of breadcrumbs
- 2 eggs
- Salt and pepper to taste
- Vegetable oil for frying
For Papas Fritas:
- 4 large potatoes
- Vegetable oil for frying
- Salt to taste
Instructions
Preparing Milanesa:
- Season the beef Milanesa steaks with salt and pepper on both sides.
- In one shallow dish, beat the eggs. In another, place the breadcrumbs.
- Heat vegetable oil in a large skillet or frying pan over medium-high heat. Make sure there's enough oil to partially submerge the Milanesa steaks.
- Dip each Milanesa steak into the beaten eggs, ensuring thorough coating.
- Transfer the coated steak to the breadcrumbs, pressing the breadcrumbs onto the steak to ensure a good covering.
- Carefully place the breaded Milanesa steaks into the hot oil. Fry on each side for approximately 3-4 minutes until they achieve a golden brown, crispy texture.
- After frying, place the Milanesa on a plate lined with paper towels to remove excess oil.
Preparing Papas Fritas:
- While the Milanesa is frying, peel and cut the potatoes into thin strips for french fries.
- Heat vegetable oil for frying the potatoes in a separate deep pan or fryer. The oil should be hot but not smoking.
- Fry the potato strips in batches to avoid overcrowding, cooking each batch for about 4-5 minutes until they turn golden brown and crispy.
- Use a slotted spoon to remove the fries from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serving:
- Arrange the cooked Milanesa steaks on a serving platter and place the crispy Papas Fritas alongside.
- Optionally, you can garnish the Milanesa with lemon wedges or serve it with your preferred dipping sauce, like chimichurri or ketchup.
Milanesa Kaiser
Ingredients
For the Beef Milanesa:
- 4 beef Milanesa steaks (thinly sliced beef)
- Salt and pepper to taste
- 2 cups breadcrumbs
- 2 eggs
- 1 cup flour
- Vegetable oil for frying
For the Sandwich:
- 4 Kaiser rolls or similar sandwich buns
- Lettuce leaves
- Sliced tomatoes
- Sliced onions
- Mayonnaise
- Mustard
- Ketchup
Instructions
Preparing the Beef Milanesa:
- Season the beef Milanesa steaks with salt and pepper on both sides.
- In a shallow dish, place the flour. In another dish, beat the eggs. In a third dish, spread out the breadcrumbs.
- Dip each steak into the flour, evenly coating both sides.
- Next, dip the floured steak into the beaten eggs, allowing any excess to drip off.
- Coat the steak with breadcrumbs, pressing them onto the surface to ensure a good coating.
- Heat vegetable oil in a large skillet or frying pan over medium-high heat. You'll want enough oil to submerge the Milanesa halfway. To check if the oil is hot enough, drop a small breadcrumb into it; if it sizzles and bubbles, it's ready.
- Carefully place the breaded Milanesa steaks into the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove them from the oil and place them on paper towels to drain any excess oil.
Assembling the Milanesa Kaiser:
- Slice the Kaiser rolls in half and lightly toast them if desired.
- Spread mayonnaise on the bottom half of each roll.
- Place a Milanesa steak on each roll.
- Top the Milanesa with lettuce leaves, sliced tomatoes, and sliced onions.
- Drizzle with ketchup, mustard, or your favourite condiments.
- Finally, place the top half of the roll on the sandwich, and your Milanesa Kaiser is ready to be enjoyed.
Torta
Ingredients
For the Beef Filling:
- 1 pound thinly sliced beef (skirt steak, flank steak, or your preferred cut)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, thinly sliced
- 1 jalapeño pepper, minced (adjust to your desired level of spiciness)
- 1 tomato, diced
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Sandwich:
- 4 bolillo rolls or French bread rolls
- Refried beans (optional)
- Lettuce leaves
- Sliced avocado
- Sliced tomatoes
- Sliced onions
- Pickled jalapeños (optional)
- Mayonnaise
- Mexican crema or sour cream (optional)
Instructions
Preparing the Beef Filling:
- Heat the vegetable oil over medium-high heat in a large skillet or frying pan.
- Add the minced garlic and chopped onion. Sauté for a few minutes until the onion becomes translucent.
- Add the thinly sliced beef to the skillet. Cook and stir until the beef is browned and cooked about 5-7 minutes.
- Add the sliced bell pepper and minced jalapeño to the skillet. Sauté for an additional 2-3 minutes until the peppers soften.
- Sprinkle the cumin, chilli powder, salt, and pepper over the beef and vegetable mixture. Stir well to coat everything with the spices evenly.
- Add the diced tomatoes and cook for another 2-3 minutes until the tomatoes are slightly softened.
- Taste and adjust the seasoning if needed. Remove the skillet from heat.
Assembling the Torta Sandwich:
- Slice the bolillo rolls in half lengthwise, creating a top and bottom for each sandwich.
- If desired, spread a layer of refried beans on the bottom half of each roll.
- Place a generous portion of the beef filling on the beans or directly onto the roll.
- Layer on lettuce leaves, sliced avocado, sliced tomatoes, sliced onions, and pickled jalapeños if you like some heat.
- Drizzle with mayonnaise and Mexican crema or sour cream for added creaminess.
- Finally, place the top half of the roll on the sandwich to complete it.
- Serve your torta sandwiches immediately, and enjoy your delicious Mexican-style beef tortas!
Tips For Choosing Beef Milanesa
Selecting the perfect cuts of beef for Milanesa is important to ensure a delicious and satisfying meal. Here are some essential tips to help you choose the best cuts for Beef Milanesa:
- Choose high-quality meat: As mentioned above, you should choose some recommended cuts for Milanesa, such as top round steak, tenderloin, or sirloin.
- Thickness matters: Choose beef slices that are uniformly thin, about 1/4 to 1/2 inch thick. Thin slices cook quickly and evenly, resulting in a crispy exterior and tender interior.
- Freshness counts: Look for beef that is bright red. Avoid meat with a greyish or brownish hue, which may indicate poor quality or age.
- Know your recipe: Understand the specific recipe you plan to use, as it may dictate the beef cut you need. Some recipes are better suited for lean cuts, while others benefit from fattier options.
FAQs
Why is Milanesa important?
Milanesa holds a place of great popularity not only in Uruguay but also in Argentina, often regarded as a quintessential dish of the Río de la Plata region. Its origins trace back to Italian immigrants who introduced the Cotoletta alla Milanese during the late 19th and early 20th centuries.
What countries eat Milanesa?
In several countries, Milanesa is one of the most beloved dishes, including Argentina, Uruguay, Mexico, Spain, Italy, Paraguay, Chile, the Philippines, and Colombia.
What is Milanesa eaten with?
In Argentina, Milanesa is often enjoyed alongside classic sides like crispy french fries (Papas Fritas) or creamy mashed potatoes (pure de papas). Another popular Argentine variation is the Milanesa a la Napolitana, where the breaded cutlet is typically topped with ham, tomato, and melted cheese, creating a delicious combination of flavors and textures.
References:
- Wikipedia – Milanesa – https://en.wikipedia.org/wiki/Milanesa
- Wikipedia – Torta – https://en.wikipedia.org/wiki/Torta
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