View source for Milanesa

{{Short description|South American breaded cutlet dish}}
{{Italic title}}
{{Use dmy dates|date=March 2024}}
[[File:Milanesa plated with lemon slices and french fries (in Buenos Aires, Argentina).jpg|thumb|250px|''Milanesa'']]
'''''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>{{cite book |title=Argentina Cooks: Treasured Recipes from the Nine Regions of Argentina |first=Shirley Thomas |last=Brooks |publisher=Hippocrene Books |url=https://books.google.com/books?id=iJptJLnzIVAC&q=milanesa&pg=PA51 |year=2003 |pages=51–52 |isbn=9780781809979 |access-date=3 July 2013 |via=[[Google Books]]}}</ref><ref>{{cite web |date=May 3, 2018 |title=Día de la Milanesa: los secretos detrás del imprescindible plato de la cocina porteña |trans-title=Milanesa Day: the secrets behind the essential dish of Buenos Aires cuisine |url=https://www.infobae.com/tendencias/nutriglam/2018/05/03/dia-de-la-milanesa-los-secretos-detras-del-imprescindible-plato-de-la-cocina-portena/ |access-date=March 14, 2019 |publisher=[[Infobae]] |language=es}}</ref>

''Milanesa'' was brought to the [[Southern Cone]] by Italian immigrants during the [[Great European immigration wave to Argentina|great European immigration wave]] between the late 19th century and the early 20th century.<ref name="clarin">{{cite web |date=3 May 2015 |title=Día de la milanesa: cómo se creó uno de los platos favoritos de los argentinos |trans-title=Milanesa Day: how one of the favorite dishes of Argentines was created |url=https://www.clarin.com/sociedad/dia-nacional-milanesa-origen_0_SJytotdpf.html |access-date=March 14, 2019 |work=[[Clarín (Argentine newspaper)|Clarín]] |language=es}}</ref> Its name probably reflects an original [[Milan]]ese preparation, ''[[cotoletta alla milanese]]'', which is similar to the Austrian ''[[Wiener schnitzel]]''.<ref>{{cite web |url=http://yosoymukenio.blogspot.com/2005/10/la-verdad-de-la-milanesa.html |title=La verdad de la milanesa |trans-title=The truth of the milanesa |archive-url=https://web.archive.org/web/20080527001602/http://yosoymukenio.blogspot.com/2005/10/la-verdad-de-la-milanesa.html |archive-date=2008-05-27 |work=En Pampa y la vía [In Pampa and the road] |date=8 October 2005 |access-date=9 October 2008 |language=es |url-status=dead}}</ref>

[[File:Ingredientes para hacer una milanesa.png|thumb|266x266px|Ingredients to make a ''milanesa'']]

''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 [[Vegetarianism|vegetarian]] ''milanesas'' made with [[eggplant]], [[mozzarella]] cheese or [[soy meat]].<ref>{{Cite news |last=Escudero |first=Mònica |date=2019-10-21 |title=Las mil y una formas de comer milanesas |url=https://elpais.com/gastronomia/el-comidista/2019/10/16/articulo/1571235264_341430.html |access-date=2025-10-01 |work=El País |language=es |issn=1134-6582}}</ref>

They are frequently served hot with fried or [[mashed potato]]es; 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'' ({{literally|''milanesa'' riding horseback}}).<ref>{{cite web |url=https://www.tasteatlas.com/milanesa-a-caballo |title=Milanesa a caballo |work=TasteAtlas |access-date=April 12, 2020}}</ref><ref>{{cite web |url=https://bodegaargento.com/en/argentine-recipes/milanesa-on-horseback-with-french-fries/ |title=Milanesa 'on horseback' with french fries |publisher=Bodega Argento |access-date=April 12, 2020 |archive-url=https://web.archive.org/web/20200413033839/https://bodegaargento.com/en/argentine-recipes/milanesa-on-horseback-with-french-fries/ |archive-date=2020-04-13 |url-status=dead}}</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>{{Cite book |last=Catena |first=Laura |url=https://books.google.com/books?id=Wd4QmnKs7N0C |title=Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina |date=2011-11-18 |publisher=Chronicle Books |isbn=978-1-4521-0038-8 |page=181 |language=}}</ref>

A ''milanesa'' with added [[tomato paste]], mozzarella, and sometimes ham is called a ''milanesa a la napolitana'' ({{literally|''milanesa'' in the [[Naples|Neapolitan]] style}}). This variation is made after José Napoli's restaurant,<ref name="Cedrón/Milanesa-Napolitana">{{cite web |title=The Milanesa Napolitana, a short history |url=https://cedron.es/the-milanesa-napolitana-a-short-history/ |website=Restaurante Cedrón Wine Bar |access-date=14 September 2024 |location=Madrid |date=29 October 2019}}</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">{{cite web |title=The truth of the milanesa |url=https://turismo.buenosaires.gob.ar/en/article/truth-milanesa |website=Official English Website for the City of Buenos Aires |publisher=Ente de Turismo del Gobierno de la Ciudad de [[Buenos Aires]] |access-date=14 September 2024 |language=en |date=3 May 2019}}</ref><ref>{{cite news |url=http://www.abc.com.py/edicion-impresa/suplementos/gastronomia/el-origen-de-la-milanesa-557404.html |title=El origen de la milanesa |newspaper=[[Diario ABC Color|ABC Color]] |date=2013-04-13 |language=es |url-status=dead |archive-url=https://web.archive.org/web/20140517151454/http://www.abc.com.py/edicion-impresa/suplementos/gastronomia/el-origen-de-la-milanesa-557404.html |archive-date=2014-05-17  |trans-title=The origin of the milanesa}}</ref><ref>{{Cite web |last=Esposito |first=Laura Muryel |date=2016-06-21 |title=Cotoletta alla napoletana, bontà partenopea nata da un errore. La ricetta |url=https://www.vesuviolive.it/cucina-ricette/153449-cotoletta-alla-napoletana-bonta-partenopea-nata-un-errore-la-ricetta/ |access-date=2024-01-20 |website=Vesuvio Live |language=en}}</ref>

==References==
{{Reflist}}

[[Category:Argentine cuisine]]
[[Category:Breaded cutlets]]