Every May 3rd, the day of this emblematic Argentine dish is celebrated, which increasingly offers more options and variants to its fans. To celebrate this special day, we have prepared a list with unmissable options for this classic dish.
At La Dorita (Humboldt 1892 and Bulnes 2593, Palermo), the milanesas are forceful and very crunchy, made with bife de chorizo and coated with fine breadcrumbs plus panko. They can be ordered in its classic or Neapolitan version, both with fries. If you visit in a group, the recommendation is to order the Super Mila that serves three or four people, with fries or a salad of your choice. It is prepared simple, Neapolitan, caprese or fugazzeta. And for those who prefer chicken, there are simple and Neapolitan supremes.
If you want to make a complete outing, you can go to the La Capitana tavern (Guardia Vieja 4446, Almagro) which is decorated as in the 40s and 50s, in honor of Eva Perón. They have vermouth and some very homely milanesas. They are made with exported rump meat, marinated for 24 hours so that they absorb the flavors of mustard, garlic and parsley well, and are coated with breadcrumbs. They offer the classic on horseback with two eggs and fried potatoes, and another covered with homemade filetto, ham, mozzarella and sautéed cherry tomatoes with olive oil and garlic.
To try a sophisticated version, chef Agustín Brañas from the restaurant Benedetta (Demaría 4708, Palermo) proposes a fried milanesa, prepared with narrow pasture-raised steak, free-range eggs and a homemade batter made from sourdough bread. It is served with our own mayonnaise and ketchup, to accompany with original garnishes from the menu, such as burnt carrots, beetroot carpaccio, rosti potatoes and more.
Another spot to tempt yourself with an outstanding milanesa is Rufino (Av. Pres. Manuel Quintana 465, Recoleta), a modern grill that delights with new versions of classic dishes. Here, they serve two peceto milanesas with green leaves and an artisan relish of mustard, pickles and spices. The meat rests for three hours in a mixture of eggs, fresh herbs, cumin, pepper and salt; it is coated with breadcrumbs, and fried until golden and crisp.
At Bruce Grill Station (Martín Fierro 3246, Parque Leloir y Mayor Irusta 2921, Bella Vista), they make North American-style meats and their milanesas are no exception, since they go through a smoking process over red quebracho coals. They offer them simple, an American option (with cheddar, bacon and green), a Caramel Onion (with mozzarella and caramelized onion) and the classic Neapolitan (with mozzarella, garlic and tomato). In addition, on May 3 they will have an off-menu option to share between two people, with a topping of four cheeses and “crispy” onion, accompanied by a garnish of your choice.
