Milanesa Uruguaya is a traditional Uruguayan recipe for a classic dish of beef or veal that's flattened, breaded with bread and parmesan cheese and fried to cook. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Milanesa Uruguaya.
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Despite the name, the origin of this recipe is German (Schnitzel) arriving with the many German immigrants into Uruguay.
Ingredients:
500-600g of finely-cut sirloin steak, (though chicken versions are found in restaurants, beef or veal are the typical meat used) 5mm thick slices
plain flour
2 eggs
Salt and freshly-ground black pepper, to taste
1/2 bunch of fresh flat-leaf parsley
Breadcrumbs for coating
Parmesan, to mix with the breadcrumbs
Clarified butter or neutral oil
Method:
Wash the meat and pat dry.
Sift the flour onto a flat plate until plate is covered.
Whisk the eggs with salt, black pepper and finely-chopped parsley and put into a deep plate.
In a third flat plate grate in a bit of parmesan then mix in the breadcrumbs. The plate should be evenly covered all over.
Set the meat slices between two sheets of plastic then pound out the meat so it's evenly thin all over.
Once it's evenly flattened out, season with pepper and salt and beat again, trying to incorporate the herbs. Do this on both sides.7
Place the meat on top of the flour to coat, shaking off any excess..
Now dip the meat in the egg wash, try to always get all parts moist, but don't let the meat soak up too much of the egg, then dunk it in the breadcrumbs so it's evenly coated.
Now prepare a medium-hot frying pan and melt the clarified butter. It's best to fry one milanesa after the next, I don't recommend frying more than two at the same time. Fry on both sides until golden brown.
Uruguayan milanesas are traditionally served with mashed potatos or French fries and chimichurri
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