Veal milanesas

Name: Veal milanesas (Milanesas de ternera)
Cuisine: Argentine
Ingredients: plain (all-purpose) flour, for dusting; 2 garlic cloves, crushed; vegetable oil for deep-frying; dry white breadcrumbs; 4 veal escalopes, weighing 150–175 g/5–6 oz each; 30 ml/2 tbsp chopped fresh parsley; 2 eggs, lightly beaten; chips (fries) and salad, to serve; salt and ground black pepper; salt and ground black pepper; lemon wedges, to garnish; chips (fries) and salad, to serve

Milanesas de ternera

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Milanesas, thin pieces of meat, coated in breadcrumbs and fried, are as popular in Argentina as barbecued meat. They can be made with chicken breast or pork fillet, batted out to a thin steak, and are often eaten by office workers in a sandwich.

Ingredients

4 veal escalopes, weighing 150–175 g/5–6 oz each
2

Americas
Argentina
Sandwich

Method

Pat the veal escalopes dry on kitchen paper and season with salt and pepper.
Mix the eggs, parsley and garlic together on a plate or shallow container. Place the flour and breadcrumbs on separate plates or containers.
Dip the escalo