The Milanese sandwich is a typical Argentine recipe, in this case we do not dare to call our creation “Argentine Milanese sandwich” because although it follows the main preparations, we are not entirely sure that this is the most traditional recipe.
What we are sure of is its spectacular flavor, so do not miss the step-by-step recipe that we bring you.
Apart from the Milanese, in this preparation we will tell you what types of bread you can use, what flavors to combine and also how to prepare a delicious caramelized onion that, in addition to including it in the sandwich, you can use to accompany other dishes.
Ingredients to make Milanese Sandwich:
Breaded
- 2 beef steak
- 1 cup of wheat flour (140 grams)
- 2 Eggs
- 1 cup of breadcrumbs
- 1 pinch of salt
Sandwich
- 1 loaf of French bread
- 1 avocado (optional)
- 1 tablespoon of Mustard
- 1 lettuce
- Caramelized onion
How to make Milanese Sandwich:
To make our Milanese sandwich we will start by preparing all the ingredients. Keep in mind that several of them are optional, so you will decide whether to include them or not, as in the case of avocado and tomato. Now we are going to prepare the caramelized onion, if you don’t have time you can buy it already made, but it is better if you can make it yourself because it is very easy.
Finely julienne the onions and place them in a hot skillet with a splash of oil. Cook over medium heat, covered, for 20-25 minutes, stirring occasionally. When the onion is transparent, add the brown sugar, slightly increase the heat and continue cooking for another 10-15 minutes. There will come a time when it will be difficult for you to move the onion for the caramel.
Finally, when the onion changes color, lower the heat again and add the vinegar. Wait another 10 minutes to reduce the flavor of the vinegar and voila, we already have our perfectly caramelized onion. Now we are going to make the Milanese, the most important part of our sandwich. To do this, prepare the battering station by placing the beaten egg, flour and breadcrumbs mixed with a pinch of dried parsley and salt on separate plates.
Then, lightly pound the steaks, cover them with flour to remove moisture, then pass them through the beaten egg and finish in the breadcrumbs.
Tip: It is important that the batter completely covers the Milanese, so try to pay close attention when passing the meat through each station: flour, egg, bread. To finish this step, heat a frying pan with a few tablespoons of oil and fry the meat Milanese’s until they are well browned on both sides. Remove on absorbent paper to remove excess oil and reserve.
The Milanese’s are not made with abundant oil, remember that we must make sure that the meat is done before the external batter burns. If you have doubts, you can review the more detailed instructions in the recipe for Milanese’s de veal. To assemble our Milanese sandwich we start by heating a piece of bread a little, spread mustard on the base, place the hot meat, cheese, another layer of mustard, finely cut lettuce and finish with a good portion of caramelized onion.
The meat must be hot so that the cheese melts a little, if not, you can give it a touch in the oven. Do not forget that you can add the extras you want. To finish, all you have to do is take a good bite of this spectacular Milanese sandwich. This sandwich is a complete meal so you can prepare it for dinner or even for lunch, do not forget to accompany it with marinated potatoes. Bon Appetite!
