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
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.
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!