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The milanesa is the schnitzel's long-lost Latin cousin, and arguably more fun at a food party. Thin, breaded, deep-fried meat—what's not to love? Pair it with fries or a side salad, and you've got yourself a feast.
The milanesa boasts a savory flavor profile, characterized by its crispy texture and tender meat. It can enhance its taste with the addition of lemon, which provides a zesty contrast, while garlic and parsley introduce aromatic herbal notes.
The milanesa has its roots in Europe, tracing back to the Italian 'cotoletta', a breaded veal dish. The technique of frying breaded meat made its way to Latin America in the late 19th century, largely brought by Italian immigrants. Over time, the milanesa adapted to local tastes and ingredients, becoming a beloved staple in Argentine cuisine. Today, it reflects a fusion of immigrant culinary traditions, showcasing the country's melting pot of cultures.
In Argentina, milanesa comes in many styles, including milanesa a la napolitana which adds cheese and ham on top for an indulgent twist.
You can find milanesa not just in restaurants but also served as a sandwich called 'milanesa a la fugazzeta' in street food stalls, bringing a bustling, casual vibe to the experience.
The milanesa has become iconic in Argentine culture, often mentioned in literary works and even celebrated in movies, solidifying its place in the hearts of locals.