Milanesa a Caballo

About This Recipe

Milanesa a caballo (literally 'on horseback') is Argentina's beloved spin on the Milanese-style breaded steak — a thin beef escalope, crumbed in seasoned breadcrumbs and pan-fried until golden, then topped with a fried egg (and sometimes sliced ham and melted cheese). It appears on every Argentine home table and restaurant menu.

Ingredients

Serves 4

• 4 pcsthin beef escalopes (about 150 g each), pounded thin
• 150 gfine breadcrumbs
• 2 pcseggs (for breading), beaten
• 60 gplain flour
• 2 clovesgarlic, minced
• 2 tbspfresh parsley, chopped
• 1 tspsalt
• 0.5 tspblack pepper
• 4 tbspsunflower oil, for frying
• 4 pcseggs (for topping)
• 1 tbspbutter (for frying eggs)

Instructions

1. 1

   Prepare breading

   Mix breadcrumbs with minced garlic, parsley, salt, and pepper in a shallow bowl. Place flour and beaten eggs in separate shallow bowls.

2. 2

   Bread the steaks

   Dredge each escalope in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture on both sides. Place on a tray. Refrigerate for 15 minutes if time allows.

3. 3

   Fry the milanesas

   Heat oil in a large frying pan over medium-high heat. Fry escalopes 2–3 minutes per side until deep golden and cooked through. Work in batches to avoid crowding. Drain on kitchen paper.

4. 4

   Fry the eggs

   In the same pan with a knob of butter, fry eggs sunny-side up until whites are just set.

5. 5

   Serve

   Place a milanesa on each plate and top with a fried egg. Serve with a green salad, fried potatoes, or purée.

Variations

• •

  Add a slice of ham and mozzarella under the egg for milanesa napolitana.

• •

  Use chicken breast instead of beef for milanesa de pollo.

Storage

Refrigerate cooked milanesa up to 2 days. Reheat in the oven at 180°C to re-crisp.