Milanese is a very popular Argentine symbol in the country. There are also numerous elaborations: on horseback, Neapolitan, fleeting, miapizza, the truth is that there are as many varieties as people who prepare them. Even Milaneses sandwich is an institution, so much so that they are not missing in any house, both family and single and in restaurants of the best level or still lifes. You should also know that the Milanese prepares with cow meat, pork, chicken or fish, moistened in egg and empanada with breadcrumbs, polenta, oatmeal, panko, seeds or a combination of all of them. Cooked to the oven or fried and accompanied by different garrisons, among the most common, fries, puree or salad. In this recipe you will learn how to do Neapolitan Milanese with puree with natural potatoes. Lets cook!
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make Napolitan Milanese with puree: |
| 2 EMINCÉ DE MEAT 1 egg ½ cup of breadcrumbs 25 cubic centimeters of milk ½ teaspoon of pepper 2 slices of natural ham 60 grams of fresh cheese 1 teaspoon of oregano para the sauce :: 1 onion girl ½ can of perita tomato ½ teaspoon of paprika 1 teaspoon of oregano |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Napolitan Milanese with puree:
1. To start with the Milanese recipe with mash, first turn on the oven at a maximum temperature and, on the one hand, mix the egg with milk and pepper. Next, the meat moistens in this preparation, which can be pork carré without bone, loin, back ball, square, nalga or buttock lid.
Trick: The salt will cause the Milanese to release some liquid during cooking, causing it to take off from the breadcrumbs. If you wish, you can season to taste with mustard or Provencal.
2. Prepare the breadcrumbs in a broad container. You can also mix it or replace it with oatmeal, polenta, processed corn flakes or PANKO. You can also add seeds. Next, it carries the Milanese moistened in egg to this container and exerts some pressure to ensure you stick. Reserve them.
Trick: If you want the empanado to be thicker, you can get the meat again with the egg and then bring the meat to the breadcrumbs.
3. Before starting to cook the milanesas, cook the ingredients of puree. To do this, you will need to peel and cut the potato and pumpkin into cubes.
Trick: Do not cut cubes too small, if not the surface will be in contact with the water, losing a higher percentage of nutrients.
4. Kitchen vegetables in abundant boiling water until, when clicking them, they fall from the fork or knife.
5. spray the milanesas with spray oil on both sides and then cover them with just a splash of oil, you can also paint them with the help of a kitchen brush. Then, take them to a roasting and cook them in the preheated oven at 200 ºC or 220 ºC for 10-15 minutes. To cook them fried, heat enough oil so that the Argentine Neapolitan is submerged, do it for about 2 or 3 minutes on each side.
Trick: When cooking in the oven you do not use too much oil or absorb more than in a frying with plenty of oil and, therefore, they will cease to be so healthy.
6. Prepare the sauce for your Milanese Argentina. To do this, peel and pile the onion to saute it in a pan with a teaspoon of oil. When it is transparent, lower the fire to the middle and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat about 2 or 3 times to be well cooked.
Trick: The last time you repeat it you can replace the water with wine to add more flavor to your onion.
7. When the onion is cooked, add the footprint and condiments: the paprika, the oregano and the thyme. When it starts boiling, lower the heat to a minimum and cook your sauce while the milanesas are cooked in the oven.
Trick: If you prefer to use natural tomato, you can wash it and cut it in half to grate it until you keep your skin in your hand. Download it and add the tomato in the sauce.
8. Before serving your sauce, add a pinch of sodium bicarbonate so that it does not produce stomach acidity.
9. After 10 minutes of cooking of the Milanesas, gy them and cook for about 5-10 more minutes, according to the thickness of the Milanesas.
10. Add the sauce you had previously prepared. Also, if you had cooked the Milanese Frita, take it to a roast to start following these steps and prepare it Neapolitan.
11. Add the ham and fresh cheese. Next, it returns the milanesas to the baked Neapolitan and heats about 5 minutes to melt the cheese and the ingredients are heated.
12. Prepare puree. To do this, step on pumpkin.
13. It season the pumpkin to taste with pepper, nutmeg and butter. According to consistency, add milk or cream to lighten it.
14. Also stepped on and season the potato to taste with pepper, nutmeg and butter. According to consistency and your taste, add milk or cream to lighten it.
15. The Napolitan Milanese serves with mashed and with a little oregano. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
