Tuesday, April 9, 2013

Milanesa – Argentina


Move over chicken and eggplant, there’s a new parmesan in town. Egged and breaded to perfection and deep-fried golden-brown, that grass-fed flavor of Argentine beef flows all the way through that crispy bife de milanesa. And yes, it comes in chicken too. And no, I haven’t tried it. Who the heck orders chicken in the fire-land of beef?


The Milanesa Completa featured here comes from a simple little café called El Turco in Ushuaia where the perfectly fried cutlet is sided by fries and topped with a couple of eggs, sunny-side up. But even alone, milanesa stands strong with neither seasoning nor sauce, even without a gooey yellow yolk to spread over each crispy chew. In a country where steak and seafood are dinnertime delights, a bife de milanesa is a pretty solid way to middle your day just right.

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