Uruguay’s Italian community is strong and has helped shape the country’s cuisine in more than one way. You can see in the architecture in Montevideo, Uruguay’s capital, and in the country’s passionate wine scene, but you can experience it with all your senses in the food.
The milanesa, in Uruguay, mirrors the cotoletta alla Milanese, the thin, breaded veal cutlet popular around the northern Italian city of Milan.
The Neapolitan milanesa we’re making today, though, has no equal
in Italy; it was invented in South America and looks a bit more
like the American veal Parmesan, than the European versions of
The milanesa napolitana is very popular in both Argentina and
Uruguay. The classic Neapolitan flavors, tomato sauce, and
mozzarella cheese combined with ham over a thin, crumbly cutlet
become a hearty, tasty and satisfying dish, especially when
served with the always-present side of French fries.
For this recipe, you can use chicken, pork, beef, or veal cutlets. Of course, with the incredible quality of Uruguay’s beef, it comes as no surprise Uruguayans make it with thin, top round beef steaks.
Since we’re celebrating the best of two cultures, consider pairing your tasty Neapolitan milanesas with Uruguayan wine.
Although Tannat is the most famous red grape in the country, many wineries make wine with Italian grapes too, including the earthy Sangiovese and peach-scented Pinot Grigio. Talking about a perfect pairing, right?
Now we’re ready to make our comforting milanesas, don’t worry, they’re quite easy to make, and everyone will love them, so make
plenty to go around!
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