2 Tbsp. Red Vinegar
1/2 tsp. garlic powder or minced garlic
Pinch of Salt
1 1/2 tsp. parsley or oregano
1/4 tsp. celery salt
Black pepper to taste
Order a chuck roast or sirloin roast (deboned) to be sliced thin. You want the slices between 1/4 and 1/8 of an inch. If you can't get the beef sliced that thin, you can also pound a 1/2 slice into thin slices appropriate for milanesa by putting the beef in between wax paper or seran wrap and beating the meat with a meat hammer. This is a perfect activity to do on a day when you're stressed :-D
It is very important that the meat is very thin so that it flash fries very quickly. This is the important part of a milanesa!
Matias is trimming the fat off of the milanesa. He runs his knife through any flat veins to cut them so the milanesa will stay flat when fried.
Matias is mixing the meat with the marinade.
Matias is breading the Milanesas with bread crumbs. He's careful not to touch the wet milanesa with his dry hands...that way you don't have to get quite as messy.
Some other ideas:
- It is very popular to serve this on a sandwhich with lettuce and tomatoe.
- Milanesas can be eaten as is. To be truly Argentine, drizzle lemon juice, chimi-churri, mayo, or ketchup.
- Milanesa Napolatina includes a slice of tomato and cheese over the milanesa just after it's fried, sometimes they'll also add a slice of ham or a hard boiled egg, too.
- It is also common to see Milanesa de Pollo (chicken milanesa) or Milanesa de berenjena (eggplant). For chicken they pound chicken breasts thin and repeat the same process and for Eggplant the key is to slice them very thin before marinating.
Hope to try to make this wonderful Argentine Meal! Buen Provecho! Chau!