In the realm of culinary creations, there are dishes that tantalize the taste buds and transport us to far-off lands. The Torta de Milanesa is one such masterpiece, a harmonious blend of Argentine and Italian flavors that has captivated hearts and stomachs worldwide. This delectable sandwich is not merely a combination of ingredients; it’s an experience, a symphony of textures and tastes that will leave you craving more.
Imagine biting into a crusty roll, its warmth enveloping your senses. As you delve deeper, a symphony of flavors erupts – the juicy tenderness of a milanesa, a crispy, golden-fried cutlet, its savory notes intermingling with the vibrant freshness of lettuce, tomatoes, and onions. A creamy, tangy dressing adds a touch of indulgence, while a sprinkle of Parmesan cheese provides a delightful nutty finish. Each bite is an explosion of culinary joy, a testament to the ingenuity and passion of those who brought this dish to life.
Torta de Milanesa is a rich and satisfying dish, providing a good source of protein and carbohydrates. The milanesa contributes protein and iron, while the bread provides carbohydrates and fiber. The vegetables add vitamins, minerals, and antioxidants. However, it is important to note that this dish is also high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.
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Torta de Milanesa
Ingredients
- 1 pound boneless skinless beef round steak, thinly sliced
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
- 4 crusty rolls split
- Lettuce leaves
- Tomato slices
- Onion slices
- Mayonnaise
- Parmesan cheese grated
Instructions
- Prepare the Milanesa: Pound the beef slices to an even thickness using a meat mallet or the bottom of a heavy saucepan. Season generously with salt and pepper.
- Set up the breading station: Arrange three shallow bowls in a row. In the first, place the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs.
- Dredge the Milanesa: Dip each beef slice into the flour, coating it evenly. Shake off any excess flour. Transfer the floured beef to the beaten eggs, coating it completely. Finally, press the beef into the panko breadcrumbs, ensuring it is fully coated.
- Fry the Milanesa: Heat enough vegetable oil in a large skillet over medium-high heat to reach a depth of about 1/2 inch. Once the oil is hot, carefully add the breaded beef cutlets and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Assemble the Torta: To each roll, add a layer of lettuce, tomato slices, onion slices, and a fried milanesa. Drizzle with mayonnaise and sprinkle with Parmesan cheese. Serve immediately and enjoy!
1 Comment
easy recipe