Milanesa
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Milanesa is the generic name for various types of breaded cutlet dishes commonly eaten in South America, especially in Argentina, Uruguay and Paraguay; it has been described as 'one of the quintessential Río de la Plata dishes'.<ref>Template:Cite book</ref><ref>Template:Cite web</ref>
Milanesa was brought to the Southern Cone by Italian immigrants during the great European immigration wave between the late 19th century and the early 20th century.<ref name="clarin">Template:Cite web</ref> Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener schnitzel.<ref>Template:Cite web</ref>
Milanesas are typically made from veal, while a milanesa made from chicken breast is called a suprema. Other variations exist, including fish fillet, pork fillet, mutton, and even vegetarian milanesas made with eggplant, mozzarella cheese or soy meat.<ref>Template:Cite news</ref>
They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. In Argentina, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (Template:Literally).<ref>Template:Cite web</ref><ref>Template:Cite web</ref> They are also eaten cold as a sandwich filling, with chopped cabbage, tomato and onions. Mustard, mayonnaise or chimichurri are often used as seasoning.<ref>Template:Cite book</ref>
A milanesa with added tomato paste, mozzarella, and sometimes ham is called a milanesa a la napolitana (Template:Literally). This variation is made after José Napoli's restaurant,<ref name="Cedrón/Milanesa-Napolitana">Template:Cite web</ref> called Napoli, located near Estadio Luna Park in Buenos Aires, where the dish was first made in the 1940s when a chef covered up a burned milanesa with cheese, ham and tomato paste.<ref name="tBA/mN">Template:Cite web</ref><ref>Template:Cite news</ref><ref>Template:Cite web</ref>