Milanese sailors are also known as scallions. In Argentina, both battered with breadcrumbs and flour, they are one of the dishes preferred by all and that we find in any restaurant. According to the gastronomic critic Pietro Sorba, the lomo meat battered with bread originally appeared in a menu of what today We know as Milan in 1134. Like many other recipes, Milanese arrives in America with the emigration caused by World War II. He traveled so many kilometers that, don you think he is worth trying? Continue reading and discovers in recipes how to do sailor milanesas. Dare to do these milanesas at home!
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make sailor milanesas: |
| 3 half -finger meat fillets ¼ cup of flour |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make sailor milanesas:
1. To start preparing your milanesas sailors, prepare, on the one hand, the beaten egg with the dependent herbs and a little milk. On the other, the flour disputes. In both cases, use a large enough container for the meat fillet.
2. It begins by rebobing meat with the flour. In this case, it is pork, but you can also use vaccine meat. In either case, we recommend choosing cuts with little fat, since the type of cooking provides more fats than other types of cooking such as baked.
3. Then, pass the meat through the beaten egg and allow it to soak well.
4. Repeat flour battering to get milanesas crispy sailors.
5. Take your meat fillets battered with flour and egg to a pan with hot oil. If you have the right heat, it will make small bubbles around your milanesas sailors. If it is cold, it will not bubble. In that case, it will be convenient for you to remove your fillets and try again in a few seconds. If it is too hot, the oil will make a white foam. In this case, it will be better than, on the contrary, you remove it from the heat for a few seconds. If it is burned, it will do the same with your fillets and, in addition, you will see black smoke. In this case, you should get rid of that oil because it is harmful to your health.
Trick: If you want to make a healthier frying, the food should be completely covered by new oil, avoiding reuse. This will absorb less fatty matter.
6. After 5 minutes, turn your milanesas and cook them on the other side. Throughout cooking, oil should keep those little bubbles. You can correct the temperature with the force of the fire or the advice mentioned in the previous point. Once you have cooked on both sides, remove your sailor milanesas and absorb the surplus oil with cooking paper. Clever! You will see that above all the little ones will love this recipe of milanesas sailors.
