Two classic Argentine dishes were among the 10 best in the world in a ranking prepared by Taste Atlas. The list corresponds to the specialty of “breaded chops.”
The report describes breaded chops as “thin slices of meat, fish or vegetables coated in breadcrumbs (and often with flour and beaten egg) before frying or baking.”
This culinary technique forms the basis of emblematic dishes such as steak parmigiana, Japanese tonkatsu and Austrian or German schnitzel, all of them recognized for their popularity and regional variants.
The classic Milanese and the Neapolitan, among the 10 best dishes in the world
In the case of the classic Milanese, it was described as “a humble but delicious meal” based on a “breaded slice of premium meat that is fried in hot oil and curled as it cooks” due to cuts of meat that have “less fat and tendons than other cuts.”
Furthermore, the authors of the ranking stressed that this recipe is considered by many to be the unofficial national dish of Argentinasince its homemade preparation is seen as the most authentic version, although it is found in numerous restaurants.
According to Taste Atlas, “for a simple experience, just squeeze a little lemon juice on it, but it is often served with creamy mashed potatoes or French fries, while one of the most popular varieties is called ‘on horseback’, where a fried egg is placed on top of the meat.”
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Regarding the Neapolitanthe report describes it as “a breaded Milanese steak, fried and topped with a slice of ham, spicy tomato sauce and thick slices of mozzarella, which melt on the grill”, In addition to highlighting that it is served with fries.
“If there are any leftovers, they can be used to prepare delicious sandwiches called sánguche de milanesa,” they added, adding that “la napo” was supposedly invented in the 1930s and 1940s in a restaurant called Nápoli, “hence its name.”
The ranking of Taste Atlas places steak parmigiana from Brazil in first place, followed by tonkatsu from Japan. After the Argentine Milanese, the top 10 is completed by the Kyiv chicken from Ukraine, the Japanese katsu karē, the Neapolitan Milanese, the Viennese veal and pork schnitzel from Austria, the Japanese tori katsu and the Swiss cordon bleu.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
