Milanesa

Milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as milanesa.^[1]

Milanesa

Milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, cotoletta alla milanese (veal Milanese), which is similar to the Austrian Wiener schnitzel.^[2]

Variations

Argentina

Ingredients to make a milanesa

A milanesa with added tomato paste, mozzarella, and sometimes ham. In the 1940s, in Buenos Aires, milanesa a la napolitana (lit. 'milanesa in the Neapolitan style' and named for José Napoli's restaurant^[3]) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned milanesa with cheese, ham and tomato.^[4][5][6] The dish is sometimes made out of chicken breast, suprema napolitana.

Milanesa is a popular dish in Argentina and Uruguay, and it has been described as 'one of the quintessential Río de la Plata dishes'^[7] They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century.^[8] During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy. Argentines with Italian lineage is around 60 percent.^[9]

They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. In Argentina, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (lit. 'milanesa riding horseback'), but omits the tomato sauce.^[10][11] They are often eaten cold as a sandwich filling, with salad. Mustard and mayonnaise are often used as seasoning.^[12]