- published: 20 Nov 2013
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The milanesa is a common meat dish, mostly found in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Panama, Paraguay, Peru, Uruguay, and Venezuela, as well as in Italy and other American countries to a lesser extent, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa).
The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name probably reflecting a original Milanese preparation cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.
A milanesa consists of a thin slice of beef, chicken, or sometimes pork or veal, and even 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.