Beef milanese

Beef Milanesa is a dish made from thin slices of beef, typically tender cuts like sirloin or round steak, which are breaded and fried until they achieve a crispy and golden texture. This ingredient is very popular in the cuisine of several Latin American countries, especially in Argentina, Uruguay, and Mexico, where it is used both as a main dish and in sandwiches or as a side.

The origin of beef milanesa dates back to Italian cuisine, specifically to the "cotoletta alla milanese", a traditional recipe from Milan consisting of breaded and fried meat. The technique was adopted and adapted in Latin America, becoming a staple of the regional diet.

From a nutritional standpoint, beef milanesa provides a good amount of high-quality protein from the beef, essential for muscle development and maintenance. However, as it is fried in oil and breaded, its calorie and fat content can be high, so it is advisable to consume it in moderation or accompanied by healthy ingredients like fresh vegetables or salads.

In different Spanish-speaking countries, beef milanesa may also be known as breaded beef, breaded steak, or simply milanesa. In some regions of Mexico, the term breaded beef is commonly used to refer to the same dish.