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Having spent time in Argentina it was immediately apparent that Italian cuisine was almost as prevalent as domestic Argentine fare.  


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The milanesa is one of the most delicious examples of the Italian influence on Argentine cuisine. Popular throughout the Americas, it’s the South American version of the Italian Cotoletta. Its name is derived from Milan’s cotoletta alla milanese, a dish brought to South America by Italian immigrants in the late 19th and early 20th centuries.

Milanesas are made with prime slices of beef that are pounded, breaded, and fried. It’s similar to the Austrian/German wiener schnitzel, American chicken fried steak, or Japanese tonkatsu. In Argentina, it’s typically made with a lean cut of beef but it can be made with pork, veal, or chicken as well.

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