How to make a young and crispy milanese sandwich | The comedist | Gastronomy | EUROtoday

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If Milanese is an establishment in Argentina, idem sandwich additionally has its deserved recognition; So a lot that on March 18 it’s marked on the calendar and its celebration day. Although the sandwich – or Sánguche – of Tucumán, province of the north of the nation is very identified, it’s standard to search out it all through all the territory. In addition to the Milanese and bread, you’ll be able to carry lettuce, tomato, onion, cheese, ham, egg, mayonnaise or ketchup, amongst different substances.

To put together this sandwich, in Tucumán a bread referred to as “Sangucheo” that’s honest dimension, a nice and tender crust is normally used and the crumb sufficient to help the load and moisture of all of the substances. However, it isn’t a product that’s simply discovered – even in the remainder of Argentina, so a bar of bar with little crumb or some other that’s simple to eat could be a good substitute.

As for the meat, probably the most frequent factor is to make the milanesas with buttock or sq., which in Spain could be equal to the lid and in opposition to it respectively, nevertheless one other lower for fillets that’s massive and with some fats will be price. The thickness of the fillet will rely in your liking, probably the most basic sandwiches are normally a nice milanese, however there are trendy variations – generally ready with different cuts – the place they’ve as much as two centimeters thick. For larger authenticity and pleasure, it’s advisable airfryer.

Difficulty: Make the Milanese

Ingredients

For 2 individuals

For the Milanese

  • 2 massive veal fillets (lid, in opposition to or different massive lower with a little bit fats)
  • 1 egg
  • A handful of contemporary parsley leaves
  • 1 small garlic clove
  • Breadcrumbs, sufficient to chew
  • Sal
  • Black pepper
  • Frying sunflower oil
  • 2 items of steakbag bread
  • 1 tomato
  • 3 or 4 lettuce sheets
  • 2 eggs
  • Mayonnaise
  • Other elective: ham, cheese, onion, ketchup, mustard …

Instructions

1.

Prepare the meat: Eliminate the telilla from the sides if it needed to forestall the Milanese from curving to fry or bake. Salpimentar the fillets on either side.

2.

Chop garlic and parsley nice.

3.

Beat the egg on a deep plate. Add the garlic and parsley and salt and pepper.

4.

Pass the fillets via the egg combination after which via the breadcrumbs (positioned on one other deep dish).

5.

Heat two sunflower oil fingers in a pan or pot that’s, a minimum of, as massive because the fillet.

6.

Fry the Milanese till it’s brown on either side. Remove and place on a plate with absorbent paper.

7.

In the identical oil, fry the eggs for the sandwich.

8.

Cut the bread in half and unfold either side with mayonnaise or the chosen sauce.

9.

Place a number of slices of tomato, lettuce – forest or chopped in Julian -, the Milanese and the egg.

If you will have doubts or complaints about our recipes, write us elcomidista@gmail.com. You also can comply with El Comidista in Youtube.

https://elpais.com/gastronomia/el-comidista/2025-05-23/como-hacer-un-sandwich-de-milanesa-tierno-y-crujiente.html

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