Milanesas
Thin beef sat in garlic and parsley egg, breaded twice, fried fast. The measure of an Argentine kitchen anywhere in the world.
From the fire
notes pinned to the stage they belong toIf you only have an hour, salt the meat directly before it goes in the egg. It gets you most of the way there.
Malena · Paris
Do all the breading before you heat any oil. Once the pan is hot you have no hands left.
Diego · Madrid
The first one always comes out worst. Nobody has ever complained about eating the test one.
Sofía · Miami
What people swapped, and where
cooking far from the shop you learned in- In ParisMalena
French butchers don't do milanesa cuts. Ask for escalope de bœuf and pound it yourself between two sheets of baking paper.
- In BerlinNico
Schnitzel-cut pork from any Turkish butcher works and costs half. Same wash, same timing.
- In TokyoCarla
Panko is everywhere here and it is wrong — too airy. Blitz stale bread in a food processor instead.
Cooked it differently where you live? Write your version — same map, your shop.