Pan con Milanesa (Carlitos, Sánguche de Milanesa, Sanguche de Milanga, Milanesa al Pan) is an Argentinian sandwich also popular in Paraguay and Uruguay. It was brought to the region by Italian immigrants. Veal cutlets are pounded thin, breaded, fried, then baked before being assembled on rolls with tomato, lettuce, mayonnaise, and mustard. The only cutlets I had available were on the smaller side, so I put two in each sandwich. If your cutlets are too large for the bread, just cut them to fit after baking. I used this Ciabatta bread recipe, but just formed them into rolls instead of one large loaf.
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This was the first recipe I made from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, a Christmas gift from Chad. It is one of the best sandwiches I have had in a long time. It reminded me of Schnitzel, but in sandwich form. Chad and I ended up fighting over leftovers.
For quick sandwiches, the cutlets can be prepared in advance. After baking, place the cutlets in a single layer on parchment lined baking sheet. Once frozen, transfer to a freezer safe bag. Once ready to use, cook in a 350˚F oven until heated through, about 8 minutes.
Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet) Recipe
Adapted from Latin American Street Food
Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)
- 6 large veal cutlets 1- 1 1/2 pounds total
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1- 1 1/4 cups dry bread crumbs
- 2 large eggs
- 1/4 cup unsalted butter
- 1/2 cup vegetable oil
- 4-6 large crusty rolls French Rolls, Bolillos, Small Ciabatta Rolls
- Romaine lettuce
- 1 beefsteak or heirloom tomato thinly sliced
- Hot sauce
- Lime wedges
- Preheat oven to 300˚F. Place 1-2 wire racks on a large rimmed baking sheet and lightly oil.
- Place a veal cutlet between 2 sheets of plastic wrap. Pound until 1/4 inch thick and season both sides with salt and pepper. Repeat with remaining cutlets.
- On one rimmed plate, spread out flour. On another rimmed plate, spread out bread crumbs. In a shallow bowl, beat eggs with 1 tablespoon of water.
- Coat one cutlet in the flour. Shake off any excess, coat with the egg, then completely with the breadcrumbs. Repeat with remaining cutlets and let them rest for 10-20 minutes.
- In a deep 12 inch skillet, melt butter and oil over medium high heat. Once thoroughly heated, fry cutlets until golden on each side, 2-3 minutes per side. Adjust the heat as needed between medium low and medium high. Fry the cutlets in batches to prevent overcrowding. Once golden, remove to prepared wire racks. Bake until cooked through, 12-15 minutes.
- Slice the rolls in half lengthwise. Spread mayonnaise and mustard on the bottom half. Cover with romaine lettuce, cooked cutlets, then sliced tomato. If desired, serve with hot sauce and lime wedges.