Every May 3, for years, the most versatile and everyday dish of Buenos Aires gastronomy has been celebrated. On horseback, Neapolitan, with chips or purée, the breaded accompanies the Argentine table every day. Even the main ingredient can vary, because there are milanesas of all kinds of meat, and also of 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 he is born in the lombard cuisinemore specifically in the cotoletta alla milanese, a typical Milanese dish from the 12th century. This fact has led the Commune of Milan to give this dish the character of “communal appellation”. However, there are foods from other parts with similar characteristics or preparations such as the Austrian wiener schnitzel and the Japanese tonkatsu.
Going beyond the hackneyed phrases of the best Milanese “they are made at home” or “my grandmother cooked them”, the truth is that in restaurants and bodegones in Buenos Aires, this menu is one of the most requested in its infinite versions. This food has always been present in the local gastronomic scene, and people became even more appreciative of the rich, cheap and abundant, a quality that is contemplated in “Milanese day” in various gastronomic spaces. The culinary panorama of Buenos Aires offers us a guide to experience flavor and creativity.
The Craving. -Tinogasta 3174
He still life in the neighborhood of Villa del Parque It is not only famous for its awards in the competitions promoted by the Government of Buenos Aires. To the extra-large size milanesas you can add several options on top of the breading. Mozzarella, ham, tomato, onion, bacon, mushrooms, red onions, cheddar cheese, barbecue or two fried eggs are just some of the options to enjoy.
The Capricious – Carlos Calvo 4247
The creators of the “Milapizzas“they imposed the originality of round and large milanesas, which when observed can be confused for the other famous Italian dish. This restaurant in the Boedo neighborhood offers the concurrent variant of tastes in which cheese and tomato sauce are emphasized as base and main ingredients.
La Dorita – Humboldt 1892
Bife de chorizo, weighing approximately 500 grams, butterfly-style cut, is the representative characteristic of the classic Palermo-style wood-fired restaurant. But there you can also eat delicious Milanese with traditional flavors such as Neapolitan, fugazzeta or Florentine. But the most original and risky tastes are found in some carefully chosen toppings. The most notable is the one that comes with a macaroni and cheese topping.
Álvarez Brewery – Av. Pedro Goyena 599
The beer inn in the Caballito neighborhood is recommended for being the place where each portion can eat up to three people. With a complement of lava-flowing cheddar and mozzarella, you can add plenty of smoked bacon. A point that allows the ideal meeting with friends.
Turf Grill – Inclan 3802
The still life you can find 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 great attention from the staff. It is suggested to accompany the main dish to order the pumpkin fondue.
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