Served with a slice of lemon, fresh salad or mashed potatoes, learn the best way to make them.
The Milanese It is the typical national dish most chosen by Argentines. It is made up of a breaded fillet: It seems simple, but it is a delight of the country’s gastronomy, which enchants not only the inhabitants but also the tourists. This dish has different versions: with mackerel, Neapolitan style, Maryland style, fugazzeta style, with cheese, etc.
We asked the Artificial Intelligence developed by OpenAi, ChatGPTwhat was the best way to make it and he put together a step-by-step guide. His answer was the following: “Milanesa is a classic dish that can be prepared in several ways, but here I leave you one basic recipe to get a Milanese Crispy and tasty:”
Milanese.jpeg
This is the best way to make a Milanese, according to ChatGPT
Ingredients
- 4 steaks (beef, pork or chicken) approximately 1 cm thick
- Salt and pepper to taste
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs (you can use garlic and parsley breadcrumbs if you like more flavor)
- Oil for frying (can be olive, canola, or whatever you prefer)
Preparation
1. Prepare the Meat: If the steaks are very thick, you can gently pound them with a meat mallet to flatten them a bit. This helps them cook evenly. Season both sides with salt and pepper.
2. Breading:
- Flour: Place flour on a plate. Dredge each fillet in the flour, making sure to coat both sides. Shake off any excess.
- Egg: In a bowl, beat the eggs. Dip each fillet into the beaten egg, coating both sides well.
- Breadcrumbs: Place the breadcrumbs on another plate. Coat the fillets with breadcrumbs, pressing lightly so that the breadcrumbs adhere well.
3. Fry:
- Heat enough oil in a large skillet over medium-high heat. There should be enough oil to cover the base of the pan and allow the Milanese to fry without touching the bottom.
- When the oil is hot (you can test if it’s ready by placing a small piece of breadcrumbs in it; if it bubbles, it’s ready), add the breaded fillets. Don’t overcrowd the pan; it’s best to fry in batches if necessary.
- Cook each fillet for about 3-4 minutes per side, or until golden and crispy. Cooking time may vary depending on the thickness of the fillets and the temperature of the oil.
4. Drain: Remove the milanesas from the pan and place them on a plate with absorbent paper to remove excess oil.
Additional Tips
- Oil Temperature: Maintain a constant temperature to prevent the Milanese from burning on the outside and remaining raw on the inside.
- Varieties of Breadcrumbs: You can mix breadcrumbs with Parmesan cheese or dried herbs to give it a special touch.
Source: Ambito
I am Pierce Boyd, a driven and ambitious professional working in the news industry. I have been writing for 24 Hours Worlds for over five years, specializing in sports section coverage. During my tenure at the publication, I have built an impressive portfolio of articles that has earned me a reputation as an experienced journalist and content creator.
