BREADED VEAL - MILANESAS
Milanesas is a very common dish in Latin America, especially so in Argentina. The name comes from cotoletta alla milanese a dish from Milan, Italy, which makes sense...as most of Argentina is made up of Italian immigrants (an Argentinian accent is essentially Spanish spoken Italian-style). Very similar to Italian Milanese Veal Cutlet or Austrian Wienerschnitzel, milanesa is a nice long and flat piece of either chicken breast, beef, or veal, which has been sliced quite thin, pounded thinner, seasoned and then breaded. The milanesa is then fried or for a healthier version, baked. They are quick, easy and delicious.
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs.
- Heat 2 cups of blended oil on medium-high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
- Mashed Potatoes: Boil potatoes in salted water until cooked. Put through food mill, ricer or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.
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