Marian Blazes is a freelance writer and recipe developer with a passion for South American food. Place steaks on a baking sheet. In entrambi i casi si aggiunge origano per dare qual tocco di “Napoli” in più. yellow cheese). Pan de molde (sandwich bread) and pan flauta (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches. Leftovers make great sandwiches, especially when paired with a soft but crusty roll. In the 1940s, Jorge La Grotta opened a restaurant called Restaurante Napoli and served a milanesa with tomato paste, ham, and mozzarella cheese. Get easy-to-follow, delicious recipes delivered right to your inbox. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. A South American variation of an Italian dish, Learn how and when to remove this template message, "Día de la Milanesa: los secretos detrás del imprescindible plato de la cocina porteña", "Día de la milanesa: cómo se creó uno de los platos favoritos de los argentinos", "Los argentinos festejan el Día de la Milanesa", "Milanesa 'on horseback' with french fries", https://en.wikipedia.org/w/index.php?title=Milanesa&oldid=990107796, Articles with Spanish-language sources (es), Articles needing additional references from May 2010, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 November 2020, at 21:27. Milanesa napolitana is similar to veal parmesan, but with South American touches. Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”. Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Turn on oven broiler. Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. La milanesa a la napolitana, aunque tiene nombre italiano, es un plato originario de la ciudad de Buenos Aires, Argentina, y consiste en carne, generalmente de vacuno, cubierta de salsa de tomate, jamón y …  They are often eaten cold as a sandwich filling, with salad. When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup, and/or American cheese (queso amarillo i.e. , Milanesas are one of the most popular dishes in Argentina and have been described as "one of the quintessential Río de la Plata dishes".  The dish is sometimes known as súper milanesa or suprema napolitana. Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”.  During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy. The families that 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 and/or a mayo-ketchup mixed sauce not unlike the South American salsa golf. "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. 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. Milanesas are so ubiquitous to Argentine culture that the country even has a "Day of the Milanesa", celebrated on May 3.. Drain steaks on paper towels. Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs. Milanesa Kaiser, or escalopa as it is known in Chile, is a variant (where normal milanesas are also eaten) reminiscent of cordon bleu or valdostana, with a layer of melted cheese between the beef and a layer of ham. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler. Argentinian Italian-Style Milanesa Napolitana. Para no dejar al cliente sin su deseo, le removieron a la milanesa lo quemado y la cubrieron de salsa de tomate, jamón y queso y la metieron al horno. Quindi né meneghina né partenopea: la milanesa a la napolitana è argentina. , The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s. En Argentina, el país de los asados (carne a la brasa), la carne es la reina. They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. 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. https://www.directoalpaladar.com/.../receta-de-milanesa-a-la-napolitana In Mexico and the Southern United States, milanesas are eaten in some regions, often in a torta (a sandwich made with bolillo or telera bread). Los lugareños están locos por ella y siempre están buscando maneras originales y deliciosas de comerla. https://www.196flavors.com/argentina-milanesa-a-la-napolitana After the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries.  They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century. Recipe to make Argentina Milanesa napolitana (breaded meat) Directions: Prepare the meat 1) Get the meat 2) Remove the fat 3) Cut the meat into long, thin slices. They are eaten with white rice and other side dishes such as salad, lentils or beans. It is typically served with french fries on the side. (Nutrition information is calculated using an ingredient database and should be considered an estimate. In the Philippines, milanesa is known as carne frita, and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). The dish is sometimes known as súper milanesa or suprema napolitana. She wrote a cookbook focusing on the cuisine of Brazil. A similar dish is the chicken parmigiana. ¿Qué es la milanesa a la napolitana? By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. El cliente quedó encantado y desde entonces permaneció este platillo en el menú del restaurante. ), Authentic Eggplant Parmesan (Parmigiana Di Melanzane), 35 Chicken Breast Recipes for Delicious Family Meals, Fugazzeta: Stuffed Argentinian-Style Pizza. 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. In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan. Sprinkle Italian seasoning over the cheese and place steaks under the broiler until cheese melts. 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. Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper. 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. Ingredientes para 4 milanesas a la napolitana: 4 bifes de nalga cortados con un centimetro de espesor 3 huevos Pan rallado cantidad necesaria 4 fetas de jamón 4 fetas de queso mozzarella Salsa de tomate sal a gusto Pimienta a gusto aceite, cantidad necesaria para freír. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. It is usually served with french fries, refried beans, rice, and a lettuce salad. Si quieres probar platillos típicos de otros países, esta receta de The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. Quella tradizionale si prepara con carne di vitello, ma c’è anche la versione Suprema con petto di pollo. Milanesa a la napolitana En los países donde es usual consumir carne de ternera , como Argentina, Bolivia, Chile, Paraguay o Uruguay, se prefieren las milanesas preparadas con los siguientes cortes : nalga (también denominada pulpa), peceto , cuadrada, lomo, cuadril y bola de lomo . In Argentina, Paraguay and Uruguay, it is often topped with a fried egg, known as milanesa a caballo (milanesa riding horseback), but omits the tomato sauce. Lemon juice and sometimes mayonnaise are commonly used as seasoning. Milanesa a la Napolitana. Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.. "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. Milanesa a la napolitana is a popular version of milanesa in Argentina. Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. It is almost never served as a sandwich. 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 there is still space left on the plate. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. Y esta receta de milanesa a la napolitana lo confirma.