There are definitely more emotions attached to the Sandwich de Milanesa than any other sandwich I know. If there’s one iconic sandwich that defined my childhood, it has to be this one. Every Argentinian has a ton of things to be proud of, and the Sandwich de Milanesa is – I would say – is easily in the top 3.

The beauty of this sandwich is found in its simplicity. Just grab a baguette and slice it to sandwich, smear it with mayo and fill it with slices of milanesa, tomatoes and lettuce. Yes, it might sound simple, but it will totally obliterate any signs of hunger emitting from your belly!

Bask in the glory of this sandwiched, fried piece of godliness when you get your hands on a Sandwich de Milanesa.

But first.

Some context.

Milanesa Argentina: A Brief History

The Milanesa sandwich was brought to Argentina by Italian immigrants during the Italian diaspora between 1880-1930, who, when they realized that Argentinians hate chicken as much as they hate fish, came up with the idea to remix their traditional recipe for pollo alla Milanese to include the famous Argentine beef.

Once presented to the public, the breaded and fried beed cutlets became a big success across the country. And to be honest, at that time, Argentina needed a new way to serve their most popular dish.

Nicknamed milanesas, these fried babies can be found almost anywhere in grocery stores around Buenos Aires. They’re made in different ways but comes in beef, chicken and veal (the should-be-known-to-you ternera). The variants are also pretty diverse but the most popular one is the Napolitana, which comes as a breaded cutlet topped with either cooked ham or prosciutto, melted cheese and a dash of tomato sauce.

The last thing worth mentioning before deep diving into the actual sandwiched version of this, is this: If none of the explanations above made too much sense, think of the milanesa as the Argentine version of the French poulet cordon bleu, or the Austrian Wiener Schnitzel, or maybe its later variant the Lombardian cotoletta alla Milanese.

Milanga: The Sandwich de Milanesa From Tucumán

In the Argentine province of Tucumán you’ll find an interesting twist to this sandwich. The first thing that’s different is the bread: The sanguchero bread, which can be regarded as something between a pebete and a marraqueta, is liglthy toasted before preparing the sandwich.

The milanesa is then fried, accompanied by finely chopped tomatoes and shredded lettuce. The final twist is the adding of raw onions.  So there’s some pretty crunchy stuff we’re dealing with here.

Sandwich de Milanesa Recipe

Ingredients for Milanesa sandwich

For the Milanesa

2 Veal Steak
1 Cup of Wheat Flour (140 Grams)
2 Eggs
1 cup of breadcrumbs
1 pinch of salt

For the Sandwich

1 French Bread Stick
1 Tablespoon of Mustard
1 lettuce
Caramelized onions


Steps to follow to make this Sandwich De Milanesa recipe:

  1. To make the sandwich, begin by preparing all the ingredients. Keep in mind that several of them are optional, so you will decide whether to include them or not. As for the bread, you can use any kind of baguette bread.
  2. Prepare the caramelized onion. Cut the onions into thin strips and place them in a hot pan with a little oil. Cook over medium heat, covered, for 20-25 minutes, stirring occasionally.
  3. When the onion is transparent, add brown sugar, slightly increase the heat and continue cooking another 10-15 minutes. Finally, when the onion changes color, lower the heat again and add the vinegar. Wait another 10 minutes to reduce the taste of the vinegar.
  4. For the Milanesa: Prepare the batter station by placing the beaten egg, flour and breadcrumbs mixed with a pinch of dried parsley and salt on separate plates.
    Then, beat the steaks a little, cover them with flour to remove the moisture, then pass them through the beaten egg and finish in the bread crumbs.
  5. Heat a pan with a few tablespoons of oil and fry the meat slices until they are well browned on each side. Remove on absorbent paper to remove excess oil and reserve.
    The milanesas are not made with abundant oil, remember that we must make sure that the meat is done before the external batter is burned.
  6. To make the sandwich, start by heating up a bit of bread, smear the mustard on the base, put the Milanesa, the cheese, another layer of mustard, the finely cut lettuce and finish off with a good portion of caramelized onions.
    The meat should be hot so that it melts the cheese a bit, otherwise you can re-heat it in the oven.





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