Argentine Milanesa

In my early 20s, I was blessed with the opportunity to be a missionary for The Church of Jesus Christ of Latter-day Saints.  After getting the financing figured out, I submitted my application and was assigned to serve in Mendoza, Argentina.  One of my very favorite meals was milanesa con pure (pronounved poo-ray, similar to puree).  It’s basically breaded and fried meat served with mashed potatoes.  Think: really thin country fried steak without the gravy.  I always looked forward to it.

Makes 2 servings

3-4 thin cut milanesa , cut in half

1 large egg

1 cup italian bread crumbs

olive oil

1. In a shallow dish (I use round cake pans), mix egg with 1/2 Tbs olive oil.  Wisk with fork until welll mixed.

2. In another shallow baking dish or plate, pour bread crumbs.

3. Heat a large skillet on the stove (meduim is fine) and lightly cover the bottom with olive oil.

4. Dip a milanesa in the egg mixture, coating both sides, and then transfer to the bread crumbs, coating both sides.

5.  Place gently in hot skillet and fry just a minute or two on each side.  The meat is very thin.  It doesn’t take long.

6. Enjoy!

Other tips and ideas:

-if you’re cooking ahead of time (or cooking for a large group), the milanesa work great if they are kept on a baking sheet in a warm oven (200-250 degrees).

-Milanesa Napolitana is a variation on the traditional dish.  On each breaded and cooked milanesa, put a small spoonful of tomato sauce or one sliced tomato, top with a thin slice of ham (go to a deli and get it sliced – don’t but it pre-packaged.  Gross), and finish with a slice of white cheese (I prefer monterey jack, but mozzarella or provolone are also yummy choices!).

-if you can’t find pre-sliced milanesa (you might have to search, but most supermarkets have it), you can always buy a very thin steak and take a meat pounder to it.  It’s more work, but tastes just as wonderful!

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