Milanesa a la napolitana con papas fritas
Milanesa cubierta con salsa de tomate, jamón y queso mozzarella; acompañada de papas fritas.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The Milanesa itself is derived from the Italian 'cotoletta alla Milanese.' The 'a la Napolitana' version represents a fusion, incorporating elements reminiscent of Neapolitan pizza (tomato, mozzarella), reflecting Italian immigration to Argentina in the late 19th and early 20th centuries and the adaptation of Italian cuisine to local tastes and ingredients.
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Milanesa a la Napolitana is a staple in Argentine cuisine, found everywhere from family meals to restaurant menus. It represents comfort food and a symbol of Argentine culinary identity, influenced by European heritage but distinctly local in its execution.
Family Favorite
It's a common dish cooked at home, often enjoyed during family gatherings and Sunday lunches. Everyone has their preferred way of preparing it, adding personal touches to the recipe.
Restaurant Staple
Almost every Argentine restaurant, from bodegones (traditional diners) to more upscale establishments, offers Milanesa a la Napolitana. It's a reliable and satisfying choice for diners of all ages.
Cultural Adaptation
The dish exemplifies how immigrant cuisines are adapted and transformed in new countries, becoming integrated into the local culinary landscape.
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The dish is a delightful combination of savory, tangy, and cheesy flavors with a satisfying textural contrast.
The crispy, breaded Milanesa provides a base for the rich tomato sauce, melted mozzarella cheese, and salty ham. The papas fritas (french fries) add a starchy, salty side that complements the richness of the topping. The flavors are umami-rich, balanced by the acidity of the tomato and the saltiness of the ham.
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Meat Preparation
Pound the meat thinly and evenly to ensure a tender and uniformly cooked Milanesa. Tenderizing the meat also helps with quicker cooking.
Breadcrumb Coating
Use good quality breadcrumbs, preferably homemade or panko, for a crispy and golden crust. Season the breadcrumbs generously with salt, pepper, garlic powder, and parsley.
Frying Technique
Fry the Milanesa in hot oil (but not smoking) until golden brown on both sides. Avoid overcrowding the pan to maintain the oil temperature. Use a neutral oil like vegetable or sunflower oil.
Tomato Sauce
Use a simple, good quality tomato sauce. You can make your own from scratch or use a store-bought version, adding a touch of garlic, oregano, and basil for enhanced flavor.
Cheese Melting
Place the Milanesa under a broiler or in a hot oven to melt the cheese evenly. Watch it carefully to prevent burning.
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