On horseback, Neapolitan, with fries or puree, the breaded It is a versatile dish that accompanies the Argentine table every day. Even the main ingredient can vary, because there are milanesas of all kinds of meat, and also vegetables. It all depends on the creativity of whoever is in the kitchen. Composed of a fillet, coated with breadcrumbs, it can be cooked fried or baked.
The origin is disputed, but the most common story says that it was born in Lombard cuisine, more specifically in the cotoletta alla milanesea typical Milanese dish from XII century. This fact has led the Commune of Milan to give this dish the character of “communal denomination”. However, there are foods from other parts with similar characteristics or preparations such as wiener schnitzel Austrian and the tonkatsu Japanese.
Going beyond the trite phrases of the best milanesas “they are made at home” or “my grandmother cooked them”, the truth is that in restaurants and bodegones porteños, this menu is one of the most requested in its infinite versions. This food was always present in the local food scene, and people became even more appreciative of what was tasty, cheap and plentiful. Buenos Aires offers us a guide to experience the flavor and creativity.
The Craving. (Tinogasta 3174)
The neighborhood still life Park Village It is not only famous for its awards in competitions promoted by the Buenos Aires government. Several options can be added to the extra-large milanesas on top of the breading. Mozzarella, ham, tomato, onion, bacon, mushrooms, red onions, cheddar cheese, barbecue or two fried eggs are just a few of the options to enjoy.
The capricious (Carlos Calvo 4247)
The creators of the “Milapizzas” imposed the originality of round and large milanesas, which when observed can be confused with the other famous Italian dish. This restaurant in the neighborhood of Boedo proposes to the concurrent variant of tastes in which cheese and tomato sauce are emphasized as basic and main ingredients.
La Dorita (Humboldt 1892)
Chorizo steakwith an approximate weight of 500 grams, cut in a butterfly style, is the representative characteristic of the classic Palermo restaurant in wood burning style. But there you can also eat delicious milanesas with traditional flavors such as Neapolitan, fugazzeta or Florentine. But the most original and daring tastes are found in some carefully chosen toppings. The most notable is the one that comes with a coverage of macaroni and cheese.
Álvarez Brewery (Av. Pedro Goyena 599)
The beer still life in the neighborhood of wheelie, is recommended for being the place where each portion can eat up to three people. With a side of cheese cheddar and mozzarella that flow like lava, you can add plenty of smoked bacon. A point that allows the ideal meeting with friends.
Turf Grill (Inclán 3802)
The still life can be found all kinds of food, but it is the Milanese Neapolitan the most requested. Its meat is so tender that it can even be cut with a spoon. The star of a place that is characterized by abundant dishes and the great attention of the staff. It is suggested to accompany the main dish to order the pumpkin fondue.
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