Milanesa

The milanesa (in italian "cotoletta alla milanese") is Latin American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa.

The milanesa was brought to the Southern Cone of South America by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel.

A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, but never eggplants or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.

By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. "Neapolitan" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by Jorge La Grotta in Argentina in the 1940s. A similar Brazilian variant of such dish is bife à parmegiana (steak in the Parma style), though it is not a typical recipe from Parma but rather based upon the dish parmigiana.

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