November 14, 2008
Milanesas are a creation of Italian immigrants in Argentina. After a piece of tango and a hot sip of mate, they mixed two Milanese dishes: cotolette and scaloppine. In Argentina, milanesas are usually made with beef or veal. However, you can easily transform this Italian-Argentine dish into a holiday recipe by using turkey cutlets! I made this for Canadian Thanksgiving and it was a big hit, so why not give it a try for American Thanksgiving? It’s the perfect recipe for an easy turkey dinner!
1 pound turkey cutlets
1 Tbsp cold water
1¼ cup bread crumbs
¾ cup flour
Butter for sautéing (about 4 Tbsp)
Set flour, eggs and breadcrumbs separately in three shallow bowls. Add water to the eggs and beat this mixture slightly to obtain an egg wash. Season the flour with some salt and pepper (if you’re using seasoned bread crumbs just add a little touch of salt and pepper). Pound each cutlet gently to get thin and tender milanesas. Then, start a standard breading procedure: cutlets in flour first, then egg wash. After the egg wash dipping, put your cutlets in a colander. The extra egg will drain, and you’ll be able to wash your hands to continue. Dip the cutlets into the bread crumbs, and sauté the milanesas in a preheated saucepan with butter. Over medium-high heat, it won’t take more than 5 or 6 minutes to be ready. Drain the cutlets on paper towels, and serve with my French Canadian cranberry sauce.
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