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morsels45 said

Milanesa

Beaten thin, crumbed, fried, and covering the whole plate.

Milanesa
Photo: Unknown photographerUnknown photographer, CC BY 2.5 ar, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make milanesa

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Thin and covering the plate

35 minutes · serves 4 · Easy

What you need

  • 4 thin beef steaks
  • 3 eggs
  • 4 garlic cloves, crushed
  • Parsley
  • 200g fine breadcrumbs
  • Oil for frying
  • Lemon

What you do

  1. 1Beat the steaks between two sheets of paper until they are 5mm and far bigger than they started.
  2. 2Beat the eggs with the crushed garlic, chopped parsley and salt — the garlic goes in the egg, not the crumb, which is what makes it Argentine rather than Austrian.
  3. 3Soak the steaks in that for 30 minutes if you have time.
  4. 4Crumb them firmly on both sides, pressing hard.
  5. 5Shallow-fry in hot oil, 2 minutes a side. Drain on a rack, salt at once, lemon at the table.

A la napolitana

45 minutes · serves 4 · Easy

What you need

  • Milanesa as above
  • Tomato sauce
  • 200g mozzarella
  • Oregano

What you do

  1. 1Fry the milanesas, then put them on a tray.
  2. 2A spoon of tomato sauce and a slice of mozzarella on each.
  3. 3Under a hot grill until melted and blistered.