Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. A classic Chilean version is called escalopa a lo pobre, topped with french fries, sautéed onions and fried eggs, akin to lomo a lo pobre. Get easy-to-follow, delicious recipes delivered right to your inbox. Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. El cliente quedó encantado y desde entonces permaneció este platillo en el menú del restaurante. Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”. https://www.directoalpaladar.com/.../receta-de-milanesa-a-la-napolitana Recipe to make Argentina Milanesa napolitana (breaded meat) Directions: Prepare the meat 1) Get the meat 2) Remove the fat 3) Cut the meat into long, thin slices. Milanesa Kaiser, or escalopa as it is known in Chile, is a variant (where normal milanesas are also eaten) reminiscent of cordon bleu or valdostana, with a layer of melted cheese between the beef and a layer of ham. Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper. Para no dejar al cliente sin su deseo, le removieron a la milanesa lo quemado y la cubrieron de salsa de tomate, jamón y queso y la metieron al horno. "Neapolitan" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by Jorge La Grotta in Argentina in the 1940s. yellow cheese). When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup, and/or American cheese (queso amarillo i.e. In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to U.S influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. Y esta receta de milanesa a la napolitana lo confirma. Quindi né meneghina né partenopea: la milanesa a la napolitana è argentina. Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Argentinian Italian-Style Milanesa Napolitana. A South American variation of an Italian dish, Learn how and when to remove this template message, "Día de la Milanesa: los secretos detrás del imprescindible plato de la cocina porteña", "Día de la milanesa: cómo se creó uno de los platos favoritos de los argentinos", "Los argentinos festejan el Día de la Milanesa", "Milanesa 'on horseback' with french fries", https://en.wikipedia.org/w/index.php?title=Milanesa&oldid=990107796, Articles with Spanish-language sources (es), Articles needing additional references from May 2010, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 November 2020, at 21:27. 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. A similar dish is the chicken parmigiana. Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. She wrote a cookbook focusing on the cuisine of Brazil. Los lugareños están locos por ella y siempre están buscando maneras originales y deliciosas de comerla. Milanesas are so ubiquitous to Argentine culture that the country even has a "Day of the Milanesa", celebrated on May 3.. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. La milanesa a la napolitana, aunque tiene nombre italiano, es un plato originario de la ciudad de Buenos Aires, Argentina, y consiste en carne, generalmente de vacuno, cubierta de salsa de tomate, jamón y … Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan. Ingredientes para 4 milanesas a la napolitana: 4 bifes de nalga cortados con un centimetro de espesor 3 huevos Pan rallado cantidad necesaria 4 fetas de jamón 4 fetas de queso mozzarella Salsa de tomate sal a gusto Pimienta a gusto aceite, cantidad necesaria para freír. ), Authentic Eggplant Parmesan (Parmigiana Di Melanzane), 35 Chicken Breast Recipes for Delicious Family Meals, Fugazzeta: Stuffed Argentinian-Style Pizza. Milanesa napolitana is similar to veal parmesan, but with South American touches. Quella tradizionale si prepara con carne di vitello, ma c’è anche la versione Suprema con petto di pollo. , Milanesas are one of the most popular dishes in Argentina and have been described as "one of the quintessential Río de la Plata dishes". Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Turn on oven broiler. , The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s. It is typically served with french fries on the side. Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs. In Mexico and the Southern United States, milanesas are eaten in some regions, often in a torta (a sandwich made with bolillo or telera bread). 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 there is still space left on the plate. The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. (Nutrition information is calculated using an ingredient database and should be considered an estimate. https://www.196flavors.com/argentina-milanesa-a-la-napolitana  They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century. Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.. Place steaks on a baking sheet. In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. The families that do eat it usually serve milanesa/carne frita with white rice, a bean stew of some sort (for instance, white beans with a dark leafy green; also fabada), sometimes an American-style potato salad with cut green beans added, and often, chili ketchup and/or a mayo-ketchup mixed sauce not unlike the South American salsa golf. Leftovers make great sandwiches, especially when paired with a soft but crusty roll. They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. "Neapolitan" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by Jorge La Grotta in Argentina in the 1940s. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. In entrambi i casi si aggiunge origano per dare qual tocco di “Napoli” in più. The dish is sometimes known as súper milanesa or suprema napolitana. Si quieres probar platillos típicos de otros países, esta receta de Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. En Argentina, el país de los asados (carne a la brasa), la carne es la reina. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler. It is usually served with french fries, refried beans, rice, and a lettuce salad. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. In the 1940s, Jorge La Grotta opened a restaurant called Restaurante Napoli and served a milanesa with tomato paste, ham, and mozzarella cheese. After the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Milanesa a la napolitana En los países donde es usual consumir carne de ternera , como Argentina, Bolivia, Chile, Paraguay o Uruguay, se prefieren las milanesas preparadas con los siguientes cortes : nalga (también denominada pulpa), peceto , cuadrada, lomo, cuadril y bola de lomo . In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. They are eaten with white rice and other side dishes such as salad, lentils or beans. In the Philippines, milanesa is known as carne frita, and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). Pan de molde (sandwich bread) and pan flauta (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches. Sprinkle Italian seasoning over the cheese and place steaks under the broiler until cheese melts. Drain steaks on paper towels. Lemon juice and sometimes mayonnaise are commonly used as seasoning. The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. In Argentina, Paraguay and Uruguay, it is often topped with a fried egg, known as milanesa a caballo (milanesa riding horseback), but omits the tomato sauce. Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Milanesa a la Napolitana. Milanesa a la napolitana is a popular version of milanesa in Argentina.  During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy.  The dish is sometimes known as súper milanesa or suprema napolitana.  They are often eaten cold as a sandwich filling, with salad. Marian Blazes is a freelance writer and recipe developer with a passion for South American food. It is almost never served as a sandwich. ¿Qué es la milanesa a la napolitana? Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”.