Dish

Milanesa a caballo

Horseback Milanesa

The dish is made by pounding a beef cutlet until it is thin and tender, and then coating it in breadcrumbs and frying it until it is golden brown. The cutlet is then topped with two fried eggs, which are cooked until the yolks are runny. The dish is typically served with french fries or a simple green salad.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish› Beef Dish

Origins and history

Milanesa a caballo originated in Argentina, where it is a popular dish in many restaurants and homes. The dish is said to have been inspired by Italian cuisine, and is similar to dishes like chicken parmesan and veal parmigiana.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in calories and fat, so it should be enjoyed in moderation.

Variations

Variations of this dish may include different types of meat, such as chicken or pork, or different types of eggs. Some chefs may also add additional toppings, such as cheese or bacon, to give the dish a unique flavor.

Presentation and garnishing

The dish should be presented on a large plate with the cutlet in the center and the fried eggs arranged on top. The fries or salad should be arranged around the edges of the plate. A sprinkle of fresh herbs, such as chives or parsley, can be used as a garnish.

Tips & Tricks

To ensure that the cutlet is tender and juicy, it should be pounded until it is thin and even. The breadcrumbs should be seasoned with salt, pepper, and herbs for added flavor.

Side-dishes

French fries or a simple green salad are the perfect side dishes for this dish. The fries can be seasoned with salt and pepper for added flavor.

Drink pairings

A light red wine, such as a Pinot Noir or Merlot, pairs well with this dish. The wine should be served slightly chilled to balance the richness of the eggs and breadcrumbs.