.jpg)
Milanesa is the generic name for various types ofbreaded cutlet dishes commonly eaten inSouth America, especially inArgentina,Uruguay,Brazil 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]
Milanesa is traditionally made fromveal or chicken breast. Other variations exist, includingfish fillet,pork fillet, andmutton.[5]
They are frequently served hot with fried ormashed potatoes; this dish is known asmilanesa con papas fritas ormilanesa con puré. In Argentina, Uruguay, and Paraguay 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]