Milanesa

“Milanesa” refers to a thin cut of meat that is breaded and pan-fried, and then served with fried potatoes, a salad, and sometimes rice and beans. It is  a very popular dish in Argentia, Paraguay  and some Latin American countries. but there are many variations across the world and also in Latin America. At leat six of the most popular varieties of milanesa with meat breaded cutlel  and oher their ingredients .

La napolitana. On top: Ham. Cheese. Tomato sauce.

On horseback. On top: Two fried eggs and salt.

Swiss milanesa. On top: White sauce. Parmesan cheese.

Stuffed milanesas. Inside: Cheese. Ham..

“De la casa” Method: The closely guarded secret of each restaurant.

Milanesa “Sanguche” Ingredients: Lettuce. Tomato

The milanesa was brought to the South America by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s. . The  name “Milanesa”  probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.