Milanesa
Milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as milanesa.[1]
Milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, cotoletta alla milanese (veal Milanese), which is similar to the Austrian Wiener schnitzel.[2]
Variations
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Argentina
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A milanesa with added tomato paste, mozzarella, and sometimes ham. In the 1940s, in Buenos Aires, milanesa a la napolitana (lit. 'milanesa in the Neapolitan style' and named for José Napoli's restaurant[3]) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned milanesa with cheese, ham and tomato.[4][5][6] The dish is sometimes made out of chicken breast, suprema napolitana.
Milanesa is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes".[7] They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century.[8] During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy. Argentines with Italian lineage is around 60 percent.[9]
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, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (lit. 'milanesa riding horseback'), but omits the tomato sauce.[10][11] They are often eaten cold as a sandwich filling, with salad. Mustard and mayonnaise are often used as seasoning.[12]
References
[edit]- ^ Brooks, Shirley Thomas (2003). Argentina Cooks: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. pp. 51–52. ISBN 9780781809979. Retrieved 3 July 2013 – via Google Books.
- ^ "La verdad de la milanesa" [The truth of the milanesa]. En Pampa y la vía [In Pampa and the road] (in Spanish). 8 October 2005. Archived from the original on 27 May 2008. Retrieved 9 October 2008.
- ^ "The Milanesa Napolitana, a short history". Restaurante Cedrón Wine Bar. Madrid. 29 October 2019. Retrieved 14 September 2024.
- ^ "The truth of the milanesa". Official English Website for the City of Buenos Aires. Ente de Turismo del Gobierno de la Ciudad de Buenos Aires. 3 May 2019. Retrieved 14 September 2024.
- ^ "El origen de la milanesa" [The origin of the milanesa]. ABC Color (in Spanish). 13 April 2013. Archived from the original on 17 May 2014.
- ^ Esposito, Laura Muryel (21 June 2016). "Cotoletta alla napoletana, bontà partenopea nata da un errore. La ricetta". Vesuvio Live. Retrieved 20 January 2024.
- ^ "Día de la Milanesa: los secretos detrás del imprescindible plato de la cocina porteña" [Milanesa Day: the secrets behind the essential dish of Buenos Aires cuisine] (in Spanish). Infobae. 3 May 2018. Retrieved 14 March 2019.
- ^ "Día de la milanesa: cómo se creó uno de los platos favoritos de los argentinos" [Milanesa Day: how one of the favorite dishes of Argentines was created]. Clarín (in Spanish). 3 May 2015. Retrieved 14 March 2019.
- ^ Vaughn, Kevin (11 October 2022). "Argentinian Cooks Make Italian Pasta Their Own". Eater. Retrieved 14 September 2024.
- ^ "Milanesa a caballo". TasteAtlas. Retrieved 12 April 2020.
- ^ "Milanesa 'on horseback' with french fries". Bodega Argento. Archived from the original on 13 April 2020. Retrieved 12 April 2020.
- ^ Catena, Laura (18 November 2011). Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina. Chronicle Books. p. 181. ISBN 978-1-4521-0038-8.