Recipe for Milanesa a Caballo- Argentinian Milanesa (thinly pounded, breaded, and fried beef) topped with two fried eggs and served with fries.
It is time again for the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country (check out some of my previous posts for Ireland, Kenya, and Sweden) as inspiration and post on the 10th. This month, we are celebrating Argentina and I made Milanesa a Caballo for the event.
Milanesa a Caballo (Argentinian Milanesa on Horseback)
Introduced to South America by Italian immigrants, Milanesa is a large slice of beef (or chicken, veal, or even cod) pounded thin, coated in breadcrumbs, and fried (or sometimes baked) until golden. It is similar to other dishes from around the world including Chicken Fried Steak in the southern US, the German/Austrian Schnitzel, and of course Cotoletta alla Milanese from Italy. In addition to Argentina, this dish can also be found in Chile, Paraguay, and Uruguay.
Milanesa can be prepared in a few different ways. The easiest is to serve it plain with a wedge of lemon. It can also be made into a sandwich (Pan con Milanesa) or covered in a variety of toppings such as the Milanesa Fugazetta (ham, mozzarella, onion, olive, and oregano) or Milanesa a la Napolitana (ham, tomato sauce, and mozzarella). Today, I am sharing the Milanesa a Caballo. Translating to Milanesa on horseback, this refers to topping the Milanesa with two fried eggs before serving. Only want one egg? The dish can also be made “Medio Caballo” or half horse with a single egg.
After coating the beef slices in the seasoned egg mixture and completely covering in breadcrumbs, I allowed the Milanesa to rest in the refrigerator overnight. This isn’t completely needed and you can fry the Milanesa after 30 minutes or so, but it does help the flavors blend a bit more.
I paired the Milanesa a Caballo with French fries (Papas Fritas), but you can also substitute with a simple garden salad.
#EATTHEWORLD
Check out all the wonderful Argentinian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Margaret: Red Chimichurri Sauce
Tara: Milanesa a Caballo (Argentinian Milanesa on Horseback)
Amy: Argentinian Chimichurri Sauce
Juli: Revuelto Gramajo
Camilla: Matambre with Chimichurri
Wendy: Chipas
Claudia: Argentinean Tamales
Loreto and Nicoletta: Carbonada Criolla, Argentinian Beef Stew
Evelyne: Alfajores, Dulce de Leche Sandwich Cookies
Milanesa a Caballo (Argentinian Milanesa on Horseback) Recipe
Adapted from Argentina Allrecipes
Milanesa a Caballo (Argentinian Milanesa on Horseback)
Ingredients
- 1 pound top sirloin beef sliced into large sheets about 1/3 inch thick
- 6-8 eggs divided
- 1/2 tablespoon milk
- 1/4 cup freshly chopped parsley
- Salt and pepper to taste
- 1 cup fine breadcrumbs
- Oil for frying
- Fries for serving
Instructions
- Pound each sheet of beef to 1/8th inch thick.
- In a wide bowl, beat together 2 of the eggs, milk, parsley, salt, and pepper.
- Place the breadcrumbs on a wide plate.
- Coat a thin sheet of beef completely in the egg mixture, allowing the excess to drip off. Then cover in the breadcrumbs, pressing to make sure the beef is full coated. Repeat with remaining beef.
- Allow the coated beef to rest in the refrigerator 30 minutes to overnight.
- Pour oil into a large pan until 1/2 inch thick. Place over medium heat. Once fully heated, carefully add one of the coated beef slices. Fry until golden, about 5 minutes. Flip to cook the other side until golden. Transfer to a towel-lined plate and repeat with remaining beef.
- While the beef is frying, lightly oil another pan and place over medium-high heat. Add two eggs and reduce heat to low. Fry just until set. Transfer two eggs over one slice of cooked Milanesa and serve immediately with fries.
Mae
That looks delicious. The variety of argentine dishes in this month’s challenge is fascinating.
best… mae at maefood.blogspot.com
Claudia
Sounds like a very filling and delicious dinner. I’d probably take the salad option with it:)
Loreto Nardelli
Hi Tara, I was drooling all through your post. This type of breaded cutlet is my favorite, then you have the eggs perfectly cooked. I love this dish. I even saw your sandwich with the cutlet. That is something us Italians love too! It is nice to see the influences of cultures in the world,. We are not that far apart in the food sense of the word after al!
Wendy Klik
Love this Argentinian take on steak and eggs!
Evelyne
Oh yum, funny how heavily influenced the cuisine is by Italy. I would love to reach into the screen and eat this plate and love the eggs on top.
Margaret@Kitchen Frau
I am a schnitzel lover, so I know I’d love this version. Mmmm. (Everything tastes better with an egg on top!) It’s wonderful how food travels the world, bringing us all a little closer together with common flavours to share. Love your photo of the Milanesa in the bubbling oil!