The preparation of milanesa begins with a thin cut of chicken or beef, pounded with a mallet to make it thinner and tenderize the meat. Once the cutlet is thin enough, it is dipped into an egg mixture and coated with breadcrumbs and, oftentimes, a pinch of salt. The coated meat is then fried in hot oil until it reaches its golden brown color. To turn it into a milanesa a la caballo, fried eggs are placed directly on top before serving, and it comes with a side of salad or fries!
Due to European influence in Argentina, the concept of a breaded cutlet emerged. However, the local geography of Argentina also plays a role in this. Outside Buenos Aires is the Pampas, where the environment provides ideal conditions for grass-fed, free-range cattle. Beef has been one of the most readily available resources produced in this landscape, and it became the foundation of many daily meals through the milanesa. Even the lack of seasoning in Argentinian food ties back to this environment, as the livestock is raised naturally on rich grasslands, the meat develops a distinct savory flavor that locals prefer not to ruin with heavy spices and seasonings.
