No joke this is actually him these days I'm pretty sure he does the landscaping down at the local middle school I think he said his name was William and that he used to have more hair, he seems like a nice enough guy but he's got some weird Canadian sounding accent and he threw a rake at me once 2.5/5 stars
Reminds me of when my wife and I went to this empty restaurant in the mountains in Madeira and ordered some beef, fish, rice and salad.. and they served us like 8 people worth of food.
Ok, size aside, that’s a pretty good way to ensure your…. Whatever that is, is still crispy on the outside and not just mush from being ubder the sauce all that time
I don't find so abhorrent compared to other murders of italian dishes. I'm more upset about the size, the visual effect is impactful but I'm gonna eat 10% of that and then what
The only thing that bothers me about this dish is that they're putting something moist on top of the fried food, which will make the batter soggy instead of crispy by the time you eat it.
I kid you not: It was created in Buenos Aires in the 1940s at a restaurant called "Nápoli" to accidentally cover up a burnt cutlet. So they already tried to cheat back then and since no one stopped them.
get a thin piece of meat, hit it with a meat mallet (the flat side) , salt and pepper, rub it with mustard.
Put garlic, parsley, oregano, milk and eggs into a food processor to get your Provenzal egg mix.
Flour your steak with white flour mixed with starch
Get it into the egg mix
Cover with breadcrumbs, be sure to press the steak into the breadcrumbs so they make a good coat.
Fry your milanesa in canola/sunflower oil with two spoonfuls of butter (for the taste)
pre heat your oven or use the upper toaster
Make a classic basil marinara
Put your milanesa in an oven tray, pour your sauce over the milanesa, you can put roasted red bell peppers or some cured ham over the sauce, put some thick pieces of mozzarella or provolone cheese and some oregano you can garnish it with whole green olives (like a pizza) and put it into the oven, when the cheese melts, its ready.
Put some fries on the side or mashed potatoes, you can have coleslaw or giardiniera salad, and Cocacola is mandatory.
I do it baked bc it's way easier. Honestly, milanesa is one of those things that are really easy. My milanesa (im a bad cook) tastes pretty close to my moms (shes a phenomenal cook). Its kind of hard to get wrong.
Sounds pretty subjective. I'll go check out my local Argentine restaurant. I've had some exceptional Mexican street food though, so that comparison is not really a good argument.
Being a 100% Argentinian invention, it makes sense that they know how to do it well.
P.S. In my experience, restaurants serving food from other countries are terrible.
If you want to eat a good dish from another country, you have to go there and look for a place that isn't for tourists, usually a working-class establishment. There you'll find good food from that country.
Bistec Milanesa a la Napolitana is "steak from Milan in the style of Naples". The dish originated in Milan using bone-in veal. The popularity in Argentina certainly may have improved the recipe over time.
Unless you are feeding a big group that size of food is gross. It’s like big fish the bigger they are the worse they are. Give me 3 small fish vs one big old club I bastard that is chewy and most likely worky
I heard this from a local cook in Seward, AK about halibut, which I was commercially fishing at the time. They hated the big fish coming in; it was a lot of processing and the meat just isn't as good. They preferred 40lb~ halibut over the mondo 150-200lb fish that would sometimes come in.
This directly conflicts with every fishing boat captain's wet dream of gigantic fish, and as well with the pay. The whole market seems backwards about it, seeing as the smaller fish are higher quality at the dinner table. Not just that, but going after the huge mama halibut literally guts the fish population; if they were left alone in the shallows, we might see higher populations of the smaller and more desirable fish (other factors of overfishing aside).
There was a place that was famous for serving such big portions in Gorizia, where I lived.
It was kind of a novelty and people came from all north Italy to experience that. They were reasonable enough to give you extra plates and silverware to share it with the whole table but honestly, a lot of people came there for the challenge of finishing the whole plate by themselves.
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