Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr 20 mins
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Servings
4 -6 Sandwiches
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Course
Main Course
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Cuisine
Argentinian
Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)
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A recipe for Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet).
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Ingredients
- 6 veal cutlets 1- 1 1/2 pounds total, large
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour
- 1- 1 1/4 cups bread crumbs dry
- 2 egg large
- 1/4 cup butter unsalted
- 1/2 cup vegetable oil
- 4-6 crusty rolls French Rolls, Bolillos, Small Ciabatta Rolls, large
For Serving:
- mayonnaise
- mustard
- romaine lettuce
- 1 beefsteak tomato thinly sliced, or heirloom tomato
- hot sauce
- lime wedges
Instructions
- Preheat oven to 300˚F. Place 1-2 wire racks on a large rimmed baking sheet and lightly oil.
- Place a veal cutlet between 2 sheets of plastic wrap. Pound until 1/4 inch thick and season both sides with salt and pepper. Repeat with remaining cutlets.
- On one rimmed plate, spread out flour. On another rimmed plate, spread out bread crumbs. In a shallow bowl, beat eggs with 1 tablespoon of water.
- Coat one cutlet in the flour. Shake off any excess, coat with the egg, then completely with the breadcrumbs. Repeat with remaining cutlets and let them rest for 10-20 minutes.
- In a deep 12 inch skillet, melt butter and oil over medium high heat. Once thoroughly heated, fry cutlets until golden on each side, 2-3 minutes per side. Adjust the heat as needed between medium low and medium high. Fry the cutlets in batches to prevent overcrowding. Once golden, remove to prepared wire racks. Bake until cooked through, 12-15 minutes.
- Slice the rolls in half lengthwise. Spread mayonnaise and mustard on the bottom half. Cover with romaine lettuce, cooked cutlets, then sliced tomato. If desired, serve with hot sauce and lime wedges.
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