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Milanesa a Caballo (Argentinian Milanesa on Horseback)

10 September, 2018 by Tara 14 Comments

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A recipe for Milanesa a Caballo (Argentinian Milanesa on Horseback)! Thinly pounded, breaded, and fried pieces of beef are topped with two fried eggs and served with fries.

Milanesa a Caballo (Argentinian Milanesa on Horseback) on a wooden plate with two eggs and fries.

Eat the World

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.

Aerial view of beef frying in a pan.

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 fries (Papas Fritas), but you can also substitute with a simple garden salad.

More Recipes for Eat the World

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!

  • Red Chimichurri Sauce from Kitchen Frau
  • Milanesa a Caballo (Argentinian Milanesa on Horseback) from Tara’s Multicultural Table
  • Argentinian Chimichurri Sauce from Amy’s Cooking Adventures
  • Revuelto Gramajo from Pandemonium Noshery
  • Matambre with Chimichurri from Culinary Adventures with Camilla
  • Chipas (Argentinean Cheese Biscuits) from A Day in the Life on the Farm
  • Argentinean Tamales from Honey From Rock
  • Carbonada Criolla (Argentinian Beef Stew) from SugarLoveSpices
  • Alfajores (Dulce de Leche Sandwich Cookies) from CulturEatz
Aerial view of Milanesa a Caballo (Argentinian Milanesa on Horseback) on a wooden bowl with two fried eggs and fries.

Milanesa a Caballo (Argentinian Milanesa on Horseback) Recipe

Adapted from Argentina Allrecipes

Milanesa a Caballo (Argentinian Milanesa on Horseback)
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5 from 6 votes

Milanesa a Caballo (Argentinian Milanesa on Horseback)

A recipe for Milanesa a Caballo (Argentinian Milanesa on Horseback)! Thinly pounded, breaded, and fried pieces of beef are topped with two fried eggs and served with fries.
Course Main Course
Cuisine Argentinian
Keyword Argentina, Argentinian, beef, egg, meat, MIlanesa
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour
Servings 2 -4 Servings

Ingredients

  • 1 pound (450 grams) top sirloin beef sliced into large sheets about 1/3 inch (8 millimeter) thick
  • 6-8 large eggs divided
  • 1/2 tablespoon (7 milliliters)milk
  • 1/4 cup (5 grams) freshly chopped parsley
  • Salt and freshly ground black pepper to taste
  • 1 cup (100 grams) fine breadcrumbs
  • Vegetable Oil for frying
  • Fries for serving

Instructions

  • Pound each sheet of beef to 1/8th inch (3 millimeters) 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 (1.25 centimeters) 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.
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Filed Under: Beef, Egg, Meat, South American Tagged With: #EattheWorld, argentina, argentinian, beef, eat the world, egg, fried, meat, milanesa, Milanesa a Caballo, south america, south american

Previous Post: « Cogumelos Marinados com Bacon (Marinated Mushrooms with Bacon) and My Lisbon
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Reader Interactions

Comments

  1. Mae

    10 September, 2018 at 8:43 am

    That looks delicious. The variety of argentine dishes in this month’s challenge is fascinating.
    best… mae at maefood.blogspot.com

    Reply
  2. Claudia

    10 September, 2018 at 9:34 am

    Sounds like a very filling and delicious dinner. I’d probably take the salad option with it:)

    Reply
  3. Loreto Nardelli

    10 September, 2018 at 10:09 am

    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!

    Reply
  4. Wendy Klik

    10 September, 2018 at 10:28 am

    Love this Argentinian take on steak and eggs!

    Reply
  5. Evelyne

    10 September, 2018 at 10:58 am

    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.

    Reply
  6. Margaret@Kitchen Frau

    11 September, 2018 at 7:20 pm

    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!

    Reply
  7. Carolina

    26 January, 2021 at 1:09 pm

    Hi! I live in Argentina. Try adding a teaspoon of garlic powder and some pizza seasoning to the eggs.

    Reply
    • Tara

      26 January, 2021 at 1:15 pm

      Thank you Carolina!

      Reply
  8. Jill

    6 January, 2022 at 10:09 am

    5 stars
    This preparation is similar to a pork schnitzel, which I have made several times and my whole family enjoyed. Definitely going to try this!

    Reply
  9. Kristen Wood

    6 January, 2022 at 10:10 am

    5 stars
    While I’m a vegetarian, I love surprising family with fun dishes like this! Pinned to make for family this weekend. Thank you! 🙂

    Reply
  10. Shadi Hasanzadenemati

    6 January, 2022 at 11:39 am

    5 stars
    Love all the ingredients, can’t wait to try this! It looks so delicious and easy!

    Reply
  11. Vanessa

    6 January, 2022 at 12:50 pm

    5 stars
    this is a proper filling and fun indulgent meal!

    Reply
  12. Kristen

    6 January, 2022 at 1:10 pm

    5 stars
    Thank you for the recipe!

    Reply
  13. Heather Perine

    6 January, 2022 at 1:19 pm

    5 stars
    Ooh this is comfort food to a T! Love trying new dishes from around the world…can’t wait to try this one!

    Reply

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