Milanesa a Caballo
Breaded steak served with fried eggs on top.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The Milanesa itself is believed to have originated in Milan, Italy (cotoletta alla milanese), brought to Argentina by Italian immigrants. The addition of fried eggs on top is a distinctly Argentinian adaptation, reflecting local tastes and culinary preferences for adding richness and protein to meals.
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Milanesa a Caballo is a beloved comfort food in Argentina, frequently enjoyed as a family meal. Its substantial nature makes it a popular lunch or dinner option, embodying the Argentinian appreciation for hearty and flavorful dishes.
Family Meal
Milanesa a Caballo is often prepared and enjoyed at home as a family meal, representing togetherness and shared culinary traditions.
Restaurant Staple
It is a very common dish found on the menu of most Argentinian restaurants and cafes, from casual eateries to more upscale establishments.
Comfort Food
Its hearty and satisfying nature makes it a popular choice for comfort food, providing a sense of warmth and nostalgia.
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Milanesa a Caballo is a savory and rich dish, combining the crispy texture of the breaded steak with the creamy yolk of fried eggs. The overall flavor profile is hearty and satisfying.
The dish's flavor comes from the combination of: Thinly sliced beef steak, typically breaded with seasoned breadcrumbs (garlic, parsley, and spices are common additions), then fried to golden perfection. The fried eggs contribute a rich, yolky flavor and creamy texture that contrasts beautifully with the crispy milanesa. Some versions include a squeeze of lemon juice to cut through the richness, providing a bright, acidic counterpoint. Salt and pepper are essential to season the steak and eggs properly. Often served with a side of french fries (papas fritas), which adds a starchy element to the meal.
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Thin Cut of Meat
Use a thinly sliced cut of beef, like round steak or sirloin, and pound it even thinner for optimal tenderness and cooking time.
Breading Technique
Ensure a thorough breading by dipping the steak in flour, then beaten eggs, and finally breadcrumbs. Press the breadcrumbs firmly onto the meat to create a good seal.
Frying Temperature
Fry the milanesa in hot oil (around 350°F or 175°C) to achieve a crispy, golden-brown crust without overcooking the meat. Avoid overcrowding the pan.
Perfect Eggs
Fry the eggs sunny-side up or over easy, aiming for a runny yolk that will coat the milanesa when pierced. Season the eggs with salt and pepper.
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