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Milanesa is the generic name for various types ofbreaded cutlet dishes commonly eaten inSouth America, especially inArgentina,Uruguay andParaguay; it has been described as 'one of the quintessentialRío de la Plata dishes'.[1][2]
Milanesa was brought to theSouthern Cone by Italian immigrants during thegreat European immigration wave between the late 19th century and the early 20th century.[3] Its name probably reflects an originalMilanese preparation,cotoletta alla milanese, which is similar to the AustrianWiener schnitzel.[4]
Milanesas are typically made fromveal, while amilanesa made fromchicken breast is called asuprema. Other variations exist, includingfish fillet,pork fillet,mutton, and evenvegetarianmilanesas made witheggplant,mozzarella cheese orsoy meat.[5]
They are frequently served hot with fried ormashed potatoes; this dish is known asmilanesa con papas fritas ormilanesa con puré. InArgentina,Uruguay, andParaguay it is often topped with a fried egg, known asmilanesa a caballo (lit. 'milanesa riding horseback').[6][7] They are also eaten cold as a sandwich filling, with chopped cabbage, tomato and onions. Mustard, mayonnaise orchimichurri are often used as seasoning.[8]
Amilanesa with addedtomato paste, mozzarella, and sometimes ham is called amilanesa a la napolitana (lit. 'milanesa in theNeapolitan style'). This variation is made after José Napoli's restaurant,[9] called Napoli, located nearEstadio Luna Park inBuenos Aires, where the dish was first made in the 1940s when a chef covered up a burnedmilanesa with cheese, ham and tomato paste.[10][11][12]