Shared by Romina Naparstek
Shared by Romina Naparstek
Argentine Veal Milanesa
Yield: 6 servings
Argentine Veal Milanesa
Yield: 6 servingsFamily Journey
Zamość, PolandBuenos Aires, Argentina
Miami
“In Argentina, it’s one of the most traditional foods,” says children’s book author Romina Naparstek of Milanesa, a dish of fried, breaded veal or beef. Romina’s grandmother Elena used to make it for big family dinners. When the Naparstek family moved from Argentina to Miami, they had trouble finding the right cut of veal to make the dish. But when her dad finally found a supplier, her mother would visit them every two months and buy a big box of the cutlets. When she came home, the whole family would work together in an assembly line to make Milanesa, spending two or three hours together around the table. Today, Romina still makes Milanesa with her kids. Serve with mashed potatoes, French fries or knishes, like Romina’s grandmother did.
Note: The breaded Milanesas can be frozen. To cook, take them out of the freezer and let them thaw on a plate at room temperature. Before frying, pat them with a paper towel to ensure there’s no condensation on the Milanesas.
Read more of Romina’s family story in "How Freshly Fried Milanesas Keeps One Family Tied to Argentina — and Each Other" and get her recipe for alfajores (dulce de leche sandwich cookies).
Ingredients
Ingredients:
- 2 lbs. veal cutlets, sliced into ⅛” thick slices
- 3 large eggs
- 4 cups plain breadcrumbs
- 2 teaspoons garlic powder
- ¼ cup chopped fresh parsley
- 1 teaspoon fine sea salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- Salt and pepper, for seasoning
- Vegetable oil for frying
Preparation
Step 1
Tenderize the meat using a mallet: Place a piece of veal meat between two sheets of plastic wrap, then use the textured side of the mallet to pound the meat evenly, starting from the center and working your way out to the edges, until it reaches a uniform thickness. Repeat with remaining pieces of veal.
Step 2
Season the meat with salt and pepper. In the large bowl, beat the eggs. It’s very important to achieve a homogeneous mixture; otherwise, the coating will be uneven, and the breadcrumbs won’t adhere properly. Add the parsley and garlic.
Step 3
Place the meat in the egg mixture, cover with plastic wrap, and let it rest in the fridge for at least 45 minutes and up to 12 hours
Step 4
Remove from the fridge and coat both sides of the meat with breadcrumbs, pressing to ensure they stick well.
Step 5
Once all the Milanesas are breaded, place them in the fridge for about 30 minutes. Being cold helps them seal correctly when they come into contact with the hot oil and absorb less oil.
Step 6
For frying: Heat 2” of oil over medium heat in the frying pan. Test if the oil is ready by tossing in some breadcrumb crumbs; if they bubble, the temperature is right. Fry on both sides until golden to your liking, which usually takes 3-4 minutes per side.
Step 7
Remove from the heat and place on paper towels to absorb any excess oil.
