Milanesa, to put it simply, is Latin America’s version of cotoletta and wiener schnitzel. Thin slices of veal or beef tenderized with plenty of whacks from a mallet, dunked in beaten eggs, liberally coated with bread crumbs–perhaps mixed with a little parsley and garlic, and finally fried in hot oil. In Argentina they can be found on the menus of most restaurants offering national cuisine, sold as ready-to-cook in butcher shops and supermarkets, or made from scratch by the family chef for lunch or dinner. Most often served with either fried or mashed potatoes, milanesa is serious comfort food. The most popular cuts of beef for milanesa in Argentina are round, sirloin tip, eye of round, and rump. I should cover milanesas more in the future but for now I present you the sandwich de milanesa.
French bread or a small baguette sliced sandwich-style, smeared with mayo–maybe a little mustard too, and filled with slices of milanesa, tomatoes, and lettuce. Although simple sounding, a sandwich de milanesa will obliterate any signs of hunger emitting from your belling. If you find yourself in Argentina yet, have no means to make one yourself, they can be found at many sporting events, supermarkets, rotiserías (take-out joints), or perhaps even a restaurant. If not, just use any wiener schnitzel recipe and construct this tasty sandwich until I do a post on proper milanesas in Argentina.