On this occasion, two renowned Argentine chefs detail three different Milanese proposals for you to enjoy this Tuesday, May 3.
Lucio Marini Vogue Milanese Recipe @lucio_marini
Ingredients:
For the Milanese:
1Kg of Boga filet
4 eggs
Flour
Salt and pepper
Mustard
Bread crumbs
For the salad:
beet stalk
Purple Onion
Orange segments
Olive oil
Lemon
salt and black pepper
Procedure:
Clean the filets, beat the eggs with the salt, pepper and mustard. Pass the filet through flour, then through the egg and finally the breadcrumbs.
Fry in sunflower oil at 180 degrees until well browned.
Drain and reserve.
Cut the onions in julienne strips and pass through boiling water for about 5 minutes. Strain and mix with the orange segments and the leaves. Align and season.
Serve the milanesas accompanied by the salad and enjoy!
Lucio Marini, a chef specializing in river fish and Santa Fe cuisine, explains: “Santa Fe has 750 km of coastline along the Paraná River. Then it follows the entire coastline. Personally, I travel a lot to the area of the fishermen who do a very important and I think it is still not valued. The problem with river fish is logistics”.
Recipe a classic from Buenos Aires “Pepito, still life on the grill since 1950” @pepito_bsas
Montevideo 383, open from 12:00 to 00:00
Two sizes “Large and XL”
Ingredients
1 kilo of buttocks
3 eggs
Breadcrumbs / Amount needed
2 cloves of garlic
chopped fresh parsley
Salt and pepper to taste
Peel the garlic and chop together with the parsley. Place the eggs in a bowl and beat until well dissolved. Then add the parsley, the garlic and season with salt and pepper. Place the meat in the previous mixture, leave for a few minutes, remove and pass through breadcrumbs. In a frying pan with plenty of hot oil, fry the milanesas. Remove and drain on absorbent paper.
Classic still life since 1950, PASSAGE LOCATED FOR THE ACTORS AND THE PUBLIC AFTER THE THEATER FUNCTIONS, located in downtown, has a large room and a varied menu.
In Pepito it is also ideal to eat pasta, and its parisienne sauce is incomparable. Seafood and squid rings are highly recommended as well. For dessert there is no need to go elsewhere as Pepito has a very tasteful dessert and coffee menu.
Lo de Jesús Steak Eye Milanese Recipe @lodejesus
By Juan Manuel Ferrari Executive Chef
Gurruchaga 1406, Cabrera corner, open from 11 a.m. to 12 p.m.
Milanese in the style of Jesus
Ingredients and preparation:
400 g of chorizo steak, we remove the fat, that fat that it has on the top. We open it in half, butterfly style or bifecitos. Once this is done, we pass it through panko, pressing with our hands so that the milanesa not only sticks to the panko, but also to stretch the meat, with the knuckles or the palm of the hand.
After this we prepare a egg, which has 2 eggs, 50 cc of milk, minced fresh garlic 1 clove, 1 teaspoon of fresh minced parsley, a pinch of ground chili, a pinch of oregano, salt and pepper to taste. To all this, we also add a teaspoon of mustard that gives it a particular taste and enhances the flavors for the milanesa batter. We pass the milanesa through the batter and then through the egg, we leave it for a few minutes so that the milanesa that already had this panko, can be well moistened and moistened. We leave half an hour in the refrigerator with film. Then we take it out of the fridge, remove it from the egg and pass it through the panko again. we exert pressure so that it sticks well on all sides.
Frying in oil, it can be with a touch of extra virgin olive oil, gives a particular taste to the frying, more intense and flavors it very well. If we want it to be smoother, we make olive and sunflower in equal halves.
Due to its weight, this milanese can be cut in different thicknesses. If we make it like the bife de chorizo, there are two milanesas of 200 g, for which we have to fry it in very hot oil and it is juicy inside, which is very interesting. If not, we just lower the temperature of the oil and it will be dry inside and out.
The beginnings of the emblematic grill located on the corner of Gurruchaga and Cabrera go back to 1953. First as a warehouse and then as a meat restaurant, it maintains its still life spirit to this day, becoming a Buenos Aires icon. The grill is the heart of Lo de Jesús, from which entrails, steak eyes, golden provoletas and grilled vegetables come out, among many other delicacies, all at their perfect point.
With its own production center, located a few meters from the restaurant, there the breads are made daily and the meats are vacuum-aged, and a pastry chef makes the delicious desserts, the inevitable epilogue of a perfect evening in the temple of meat and wine. The gastronomic offer is accompanied by a sublime wine list, the own wine cellar adjacent to Lo de Jesús that also works as a restaurant. This space brings together all the Malbec producing areas, Argentina’s flagship strain, and together with the rest of the strains, it offers more than 400 labels in cava at wine cellar prices for the restaurant.
Source: Ambito
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
