Milanesa Day: meat, chicken, fish, pork or veggie, where to try the best?

He milanesa day is celebrated every May 3 and, as is well known, there are many variants at the time of taste this unique dish and chosen by millions of Argentines. at already traditional (normally made with beef, in batter, which are cooked fried or baked), other delicious recipes that can calmly replace the most “popular” and chosen by diners. I know where to try the best.

Milanesa Day: where to try the best?

ALDO’S RESTAURANT: ORGANIC CHICKEN

At Aldo’s Restorán you can taste wines curated by sommelier Aldo Graziani and Italian-American inspired dishes, made with excellent quality raw materials. The Milanese is one of the classics on the menu, made with organic chicken marinated for 12 hours in a mixture of spices. For the breading, they use free-range eggs, breadcrumbs and sourdough breadcrumbs that are dried on site. It is double cooked (fried and oven) and is accompanied with a garnish of your choice, including grilled potatoes, mashed potatoes with butter and sea salt, sautéed agroecological spinach with olive, roasted bell peppers, baked organic vegetables, heirloom tomatoes with olive and fresh oregano or green leaves with olive and lemon vinaigrette. At the diner’s request, they also prepare the Parmigiana version with Italian pomodoro, cuartirolo cheese and gratin reggianito.

• Address: Arevalo 2032, Palermo.

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KRILL: JAPANESE TONKATSU

For Milanesa Day, the Krill seafood bar will make a limited edition tonkatsu. The Asian cocktail and tapas bar will offer this May 3rd a typical Japanese milanesa, spongy and crunchy, served with white cabbage and cherry tomatoes. It is prepared with pork carré cut into steaks, which are coated with flour and then with panko, and finally, fried in a wok until golden brown. Chef Iwao Komiyama recommends enjoying with lemon or soy sauce.

• Address: Echeverría 1677, local 20, Belgrano.

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GROWLERS: PORK BREAKFAST SANDWICH

With eight locations throughout the city, Growlers offers an exclusive selection of craft beers, cocktails on tap and a wide variety of artisan dishes with alternatives for all tastes. A new addition is the pork schnitzel sandwich, which is prepared in a marinade with ginger, roasted garlic and soy sauce, then breaded in oriental panko and deep-fried. They offer it in two versions: with lettuce, double provoleta, caramelized onions and aioli; and with lettuce, double cheddar, double fried egg and barbecue sauce. Both are served on potato and sesame bread with French fries.

• Addresses: Av. Santa Fe 1430, Recoleta; Double 857, Horsey; Gurruchaga 1450, Palermo; El Salvador 5602, Palermo Hollywood; Cuba 2202, Belgrano; Perón 489, San Nicolás; Olleros 3750, Chacarita and Amenábar 3201, Núñez.

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BAR CHALACA: BREADED FRESH CATCH OF THE DAY

Barra Chalaca, chef Gastón Acurio’s new space, brings together the most distinctive flavors of Peruvian cuisine in a relaxed format at affordable prices. In this place you can try a crunchy fish milanesa breaded in panko, which is accompanied with pesto pasta and huancaína sauce. Huancaína is a very typical preparation of this gastronomy, based on fresh cheese, yellow chili pepper, crackers and milk. It should be noted that the Milanese can vary between smooth or sole, depending on the fresh catch available of the day.

• Address: Italia 459, Lomas de Zamora.

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Cafe Rivas

Located in San Telmo, with a belle époque style, but with Buenos Aires cuisine, it offers a menu that was curated by chef Samuel Luque (and signature drinks. The cafe is in a notable corner. It is said to be the place where Juan de Garay located the beginning of our city, then on the edge of the ravine and the Río de la Plata.

The most recommended Milanese is the Neapolitan chorizo ​​steak with triple-cooked potatoes and romesco sauce.

• Location: United States 302.

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FRANCISCA: AUBERGINE GRATIN WITH MOZZARELLA AND TOMATO

Francisca del Fuego, the Moroccan-style restaurant that offers small plates and sourdough pizzas baked in a clay oven, complements its menu with some main dishes, such as its aubergine milanesa gratin with mozzarella, organic tomato, fresh oregano and fried garlic. The unique touch of this preparation is given by the first cooking of the eggplant over direct heat, which adds tasty smoky notes.

• Address: Av. Infanta Isabel 220, Palermo.

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BULLER: 4 VERY DIFFERENT VERSIONS OF MEAT

With more than 20 years of experience, the iconic Buller brewery accompanies its multiple styles with an attractive food menu in which flavor and quality prevail. Its “Milangas” with different toppings are accompanied by a portion of French fries and are offered in Onion & Cheese varieties, with mozzarella, caramelized onion, oregano, black pepper and olive oil; the Margarita, with tomato sauce, mozzarella, fresh tomato slices, fresh basil, black pepper and olive oil; the BEC, with crispy bacon, grilled egg and cheddar sauce; and the Napo, with tomato sauce, cooked ham, mozzarella and oregano. They use beef buttocks, marinated with egg, milk, salt, pepper, garlic powder and mustard, and coated with breadcrumbs.

• Addresses: Junín 1747, Recoleta and Av. Congreso 2492, Belgrano.

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“Pepito, grilled still life since 1950”

The Buenos Aires bodegón that saw hundreds of artists, politicians, athletes and various characters from the Argentine show business pass by, such as Julio Chávez, Carmen Barbieri, Los nocheros, Rodrigo, among many others, has 11 styles of Milanese on its menu, simple, Neapolitan , maryland, fugazzeta, neapolitan, porteña and many more options.

The most recommended is the Milanese Pepito 1950 (muzzarella, blue cheese, smoked bacon, fried egg and grilled potatoes). It comes in two sizes: “large and XL”.

• Address: Montevideo 383.

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The Jesus thing

The beginnings of the iconic 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.

With its own production center, located a few meters from the restaurant, the breads are made daily and the meats are matured under vacuum, an inevitable epilogue to a perfect evening in the temple of meat and wine. The gastronomic offer is accompanied by a wine list that offers more than 400 cava labels at wine cellar prices for the restaurant.