Milanesa

The milanesa is a cherished South American dish with roots tracing back to the Italian immigrants who introduced it to the Southern Cone during the Italian diaspora of the 19th and 20th centuries. This delectable breaded cutlet can be made from thin slices of beef, chicken, fish, veal, or pork. The preparation involves dipping the slices in beaten eggs, seasoning them, coating them with bread crumbs, and then shallow-frying them in oil.

There are several flavorful variations of the classic milanesa. For example, milanesa a la napolitana features tomato sauce, mozzarella cheese, and ham, while milanesa Kaiser, or escalopa, includes melted cheese and ham as well.

In Argentina, Paraguay, and Uruguay, milanesas are a staple and are often served with fried or mashed potatoes. Dishes like milanesa con papas fritas or milanesa con puré are commonly found in these countries. Conversely, in Mexico, milanesas are commonly enjoyed as tortas, which are sandwiches made with bolillo or telera bread.

In Panama, the dish is typically made with thinly sliced beef or chicken and served with lime juice, hot sauce, and white rice. Meanwhile, in the Philippines, milanesa, known locally as carne frita, is served with white rice, bean stew, potato salad, and a chili ketchup or mayo-ketchup sauce.