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.
No comments:
Post a Comment