Milanesa

A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.

The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s.

Milanesas are one of the most popular dishes in Argentina and have been described as "one of the quintessential Río de la Plata dishes. 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, Paraguay and Uruguay, it is often topped with a fried egg, known as milanesa a caballo (milanesa riding horseback), but omits the tomato sauce.