• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)

10 January, 2014 by Tara Leave a Comment

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

pan con milanesa (7 of 8)

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.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

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.

sandwich de milanesa

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 (8 of 8)

Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet) Recipe

Adapted from Latin American Street Food

Print Pin

Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)

A recipe for Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet).
Course Main
Cuisine Argentinian
Keyword Argentina, Argentinian, meat, MIlanesa, pan, sandwich, South America, veal
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time: 20 minutes
Total Time 1 hour 20 minutes
Servings 4 -6 Sandwiches

Ingredients

  • 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

For Serving:

  • Mayonnaise
  • Mustard
  • Romaine lettuce
  • 1 beefsteak or heirloom tomato thinly sliced
  • Hot sauce
  • Lime wedges

Instructions

  • 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.
  • Facebook
  • Twitter
  • Email

Filed Under: Meat, Pizza/Sandwiches/Wraps, Pork, South American Tagged With: argentina, meat, milanesa, pan, paraguay, pork, sandwich, south america, south american, uruguay, veal

Previous Post: « Yarpag Khengeli (Azerbaijani Pasta with Meat and Yogurt)
Next Post: Sudanese Cinnamon Tea »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,095 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,095 other subscribers

Featured Recipes:

Cardamom Latte in two stone glasses with cardamom pods in the background.
Lavender Lemonade in two glasses garnished with lemon slices and rosemary.
Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme