Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, milanesa (argentina). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Receta de carne empanizada, carne rebozada, filete empanizado, milanesas de carne, EN MINUTOS! Carne rebosada fácil recetas fáciles escritas en blog: http. The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa.
Milanesa (Argentina) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Milanesa (Argentina) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook milanesa (argentina) using 8 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Milanesa (Argentina):
- Take Seasoning
- Prepare 6 slice Round top beef thin steak
- Take 1 tbsp parsley
- Get 3 small eggs
- Make ready 1 pinch salt
- Make ready 1 can bread crumbs
- Prepare 1 oil
- Take 1 tsp Garlic
When you think of meat in Argentina most likely the first thing that comes to mind is parillas and asados. Which is for a very good reason because it's done great and it's. Al menos es Argentina, milanesa no es una forma de cocinar, es una comida. En general se entiende que son de carne de vaca, si es Escalope es cubierta con harina y si es Milanesa es cubierta con.
Steps to make Milanesa (Argentina):
- Pour oil into pan enough to submerge the steaks once ready (About half way)
- In one bowl mix the eggs, garlic, salt, and parsley
- Once well mixed throw in the steaks nd coat them with the mix. If steaks r too big cut in half
- Let the meat sit for 30 mins
- In a different bowl pour in the bread crumbs about half way
- Start getting the steak one by one and cover them in the crumbs. you can add pressure to make sure crumbs are sticking
- About half way of the steaks turn on the pan with the oil in it. Leave theheat a bit over half way
- Once oil is hot you can start adding the steaks to the pan. If they do not bubble it means oil is not hot enough
- After edges start to become golden flip the steak (Should b about 3-4 mins on each side. Depending on steak thickness)
- Once you are done with the steaks have aplate with paper towels ready to lay the steak down to absorb the excess oil.
- Repeat all this with all the steaks and if you see the oil start to run low add more and wait for it to be hot before adding the steaks
- You can add drizzles of lemon on top to serve.
- You should serve this with a moistured side dish since these sometimes tends to be dry. These are also great in sandwiches
Si querés probar algo muy argentino, pedí una milanesa. Milanesas en Buenos Aires: Guía para Make Mine a Milanesa. As with much of Argentine cuisine and culture, the roots of the Argentine. Descubra onde comer a deliciosa Milanesa argentina. Selecionamos os melhores restaurantes de Buenos Aires para você saborear este prato típico da região.
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