The 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, which is similar to the Austrian Wiener schnitzel.[2]
A milanesa is a thin slice of beef, chicken, fish, veal, or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.
MilanesaMilanesa a la napolitanaColombian pork milanesa (Chuleta Valluna)
Milanesa a la napolitana: Argentina
A milanesa with added tomato paste, mozzarellacheese, 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] Other common condiments include lemon juice and salsa golf.[citation needed]
Chile
Milanesa Kaiser, or escalopa as it is known in Chile, is a variant (where normal milanese are also eaten) reminiscent of cordon bleu or valdostana, with a layer of melted cheese between the beef and a layer of ham. A classic Chilean version is called escalopa a lo pobre, topped with french fries, sautéed onions and fried eggs, akin to lomo a lo pobre.[citation needed]
Mexico—USA
In Mexico and the Southern United States, milanese are eaten in some regions, often in a torta (a sandwich made with a bolillo or a sandwich roll). In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to U.S. influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. The milanesamemela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce, and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded, and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with French fries, refried beans, rice, and a lettuce salad.[citation needed]
Panama
In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. They are eaten with white rice and other side dishes such as salad, lentils, or beans. The latter two are poured over the rice, as they are usually served in Panama while the salad is served off to the side where space is still left on the plate. When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup, or American cheese (queso amarillo i.e. yellow cheese) are added. Pan de molde (sandwich bread) and pan flauta (a Panamanian type of baguette that is thicker and softer) are the types of bread used to make these sandwiches.[citation needed]
Philippines
In the Philippines, milanesa is known as carne frita (not to be confused with bistek, which is also called carne frita in the Philippines), and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). Admittedly, it is not as popular in the country as it is in South America, and it is served mainly in people's homes, not in restaurants. The families who do eat it usually serve milanesa/carne frita with white rice, a bean stew of some sort (for instance, white beans with a dark leafy green; also fabada), sometimes an American-style potato salad with cut green beans added, and often, chili ketchup or a mayo-ketchup mixed sauce not unlike the Argentine salsa golf. It is almost never served as a sandwich.[citation needed]
Poland
The Polish variety of milanesa is commonly known as kotlet schabowy, which is pork loin pounded with a mallet until it becomes thinner and soft, then coated with flour, beaten egg and breadcrumbs and pan-fried. Also, kotlet drobiowy is made of chicken or turkey and prepared in a similar way, and kotlet wolowy is made of beef steak, pounded, soaked in milk for a few hours to tenderize the meat and then coated in flour, beaten egg, and bread crumbs. Polish kotlet is traditionally served with cooked or mashed potatoes, fries, Silesian dumplings, sszałot, or rice. Typically, side dishes are traditional Polish salads such as mizeria, thinly grated carrot salad, Ćwikła, or a traditional Polish surówka. The history of the Polish kotlet dates back to the 19th century.[citation needed]
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Cutlet refers to:
a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken
a dish made of such slice, often breaded
a croquette or cutlet-shaped patty made of ground meat
a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel ; often synonymous with steak
a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
a mash of vegetables fried with bread
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with Parmesan cheese and tomato sauce, then baked. The origin of the dish is claimed by the regions of Campania, Sicily, and Emilia-Romagna.
Cotoletta is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Chicken parmesan or chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. Ham or bacon is sometimes added.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried.
Kotlet schabowy is a Polish variety of a breaded cutlet of pork coated with breadcrumbs. It is similar to Viennese schnitzel or Italian cotoletta, French côtelette de veau frite, and North and South American milanesa.
Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. Serving it with sauce is considered a sacrilege in Austria.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Veal Milanese is a popular variety of cotoletta from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.
↑ "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 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.
This page is based on this Wikipedia article Text is available under the CC BY-SA 4.0 license; additional terms may apply. Images, videos and audio are available under their respective licenses.
