Milanesa

Themilanesais a variation of the Lombardveal Milanese, or the AustrianWiener schnitzel, where generic types ofbreaded cutletpreparations are known as amilanesa.
Themilanesawas brought to theSouthern Coneby Italian immigrants between 1860 and the 1920s. Its name probably reflects an originalMilanesepreparation,cotoletta alla milanese,which is similar to theAustrianWiener schnitzel.
Amilanesais a thin slice of beef, chicken, fish,veal, or sometimes pork dipped in egg andbread crumbs(or occasionally flour) with seasonings and fried.
Milanesa a la napolitana: Argentina
A milanesa with addedtomato paste,mozzarellacheese, and sometimesham. In the 1940s, inBuenos Aires,Milanesa a la napolitana(lit.'milanesain theNeapolitanstyle'and named for José Napoli's restaurant) was first made at a restaurant called Napoli, located nearEstadio Luna Park, when a chef covered up a burned milanesa with cheese, ham and tomato.The dish is sometimes made out of chicken breast,suprema napolitana.
Milanesais a popular dish in Argentina as in Uruguay and has been described as "one of the quintessentialRío de la Platadishes".They are the legacy ofItalian immigrants, who introducedcotoletta alla milanesein the late 19th century and early 20th century.During that time, Argentina experienced ahuge European immigration wave, with most immigrants coming from Italy. Argentines with Italian lineage is around 60 percent.
They are frequently served hot with fried ormashed potatoes; this dish is known asmilanesa con papas fritasormilanesa con puré. InArgentina,Uruguay, andParaguayit is often topped with a fried egg, known asmilanesa a caballo(lit.'milanesariding horseback'), but omits the tomato sauce.They are often eaten cold as a sandwich filling, withsalad. Mustard and mayonnaise are often used as seasoning.Other common condiments includelemon juiceandsalsa golf.
Chile
Milanesa Kaiser, orescalopaas it is known inChile, is a variant (where normalmilaneseare also eaten) reminiscent ofcordon bleuorvaldostana, with a layer of melted cheese between the beef and a layer ofham. A classic Chilean version is calledescalopa a lo pobre, topped with french fries, sautéed onions and fried eggs, akin tolomo a lo pobre.
Mexico—USA
InMexicoand theSouthern United States,milaneseare eaten in some regions, often in atorta(a sandwich made with abolilloor asandwich roll). In northernBaja California,Sonora,Sinaloa, andChihuahua(due to U.S. influence), it featureslettuce,tomato, andmayonnaiselike a traditional sandwich, but themilanesais also common in these regions as the main course of a meal. Themilanesamemela napolitanais made with a thick friedtortillawith amilanesaon top, with ham, tomato sauce, andgrated cheese. In Mexico,milanesausually refers to the preparation method; any type of meat that is pounded thin, breaded, and fried might be referred to as amilanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known asmilanesais extremely popular and stands on its own as a main dish in most restaurants. It is usually served withFrench fries,refried beans,rice, and alettuce salad.
Panama
InPanama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. They are eaten with white rice and other side dishes such as salad, lentils, or beans. The latter two are poured over the rice, as they are usually served in Panama while the salad is served off to the side where space is still left on the plate. When served as sandwiches, they are known asemparedado de milanesaorsandwich de milanesawhen tomatoes, onions, lettuce, ketchup, orAmerican cheese(queso amarilloi.e. yellow cheese) are added.Pan de molde(sandwich bread) andpan flauta(a Panamanian type of baguette that is thicker and softer) are the types of bread used to make these sandwiches.
Philippines
In thePhilippines,milanesais known ascarne frita(not to be confused withbistek, which is also calledcarne fritain the Philippines), and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). Admittedly, it is not as popular in the country as it is in South America, and it is served mainly in people's homes, not in restaurants. The families who do eat it usually servemilanesa/carne fritawith white rice, a bean stew of some sort (for instance, white beans with a dark leafy green; alsofabada), sometimes an American-style potato salad with cut green beans added, and often, chili ketchup or a mayo-ketchup mixed sauce not unlike the Argentinesalsa golf. It is almost never served as a sandwich.
Poland
ThePolishvariety ofmilanesais commonly known askotlet schabowy, which is pork loin pounded with a mallet until it becomes thinner and soft, then coated with flour, beaten egg and breadcrumbs and pan-fried. Also,kotlet drobiowyis made of chicken or turkey and prepared in a similar way, andkotlet wolowyis made of beef steak, pounded, soaked in milk for a few hours to tenderize the meat and then coated in flour, beaten egg, and bread crumbs. Polishkotletis traditionally served with cooked or mashed potatoes, fries,Silesian dumplings,sszałot, or rice. Typically, side dishes are traditional Polish salads such asmizeria, thinly grated carrot salad,Ćwikła, or a traditional Polishsurówka. The history of the Polishkotletdates back to the 19th century.
Similar dishes: