Ask an Argentine what their favorite traditional food is and they will likely tell you it is milanesa. This traditional dish is a thin cut of beef that is dipped in egg and then coated in dry breadcrumbs and sautèd over medium. Milanesa is enjoyed in several ways – in a sandwich, or with a side dish of potatoes and vegetables. Many people top it with chimi-churri sauce, cheese, or fried egg. I served it with roasted potatoes and vegetables. A squeeze of lemon juice over the milanesa right before eating was a nice touch.
Milanesa à la Porteña (Breaded Beef Buenos Aires Style) from Argentina Cooks! by Shirley Lomax Brooks
1 ½ pounds boneless sirloin, fat removed
1 egg, beaten lightly
2 garlic cloves, finely minced
½ teaspoon crushed dried oregano
½ teaspoon crushed dried red chili peppers
½ teaspoon salt
Freshly ground pepper to taste
Pink of dried parsley or cilantro
½ cup dry breadcrumbs (or crushed Saltine crackers)
½ cup olive, grapeseed or peanut oil
1 tablespoon chopped parsley
Optional toppings: cheese, chimi-churri sauce, fried egg
Slice the meat into ¼ inch thick pieces an pound them until they are about 1/8 inch thick (yields about 8 slices). Beat the egg lightly with a fork. Add garlic, oregano, red pepper, salt pepper and dried parsley. Pour the egg mixture over the steaks and marinate them for 10 minutes, turning several times. Dip the steaks in breadcrumbs, turning several times to cover the steaks thoroughly, pressing the crumbs into the steaks with the heel of your hand. Heat the oil in the skillet and sauté the steaks on a medium setting until they are golden brown on both sides. Remove the steaks from the skillet, sprinkle them with fresh parsley and serve with lemon wedges.