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In Cuba, breaded cutlet is served as steak milanesa, made with a thin cut of sirloin, breaded and fried, with tomato sauce on top and sometimes melted cheese. It is usually served with traditional Cuban side dishes. If not accompanied by the tomato sauce, it is merely known as bistec empanizado, bistec empanado or empanada. It is sometimes ...
Treat this steak like a New York strip and cook at high heat until the outside is seared and the inside is medium-rare to medium for best results. Season with salt and pepper, or add a spice rub ...
As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix," a "mixto," a "Cuban pressed sandwich," or a "Cubano" [12]) is murky. [13] [14] In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits.
The milanesa sandwich ("Sándwich de milanesa" in Argentina and "Milanesa al pan" in Uruguay) is a type of sandwich eaten in the Río de la Plata region in South America. The bread is usually a white baton or short baguette type, cut in half and filled with a large (beef) schnitzel , " milanesa " being the name schnitzels have in the region ...
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The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa. [ 1 ] The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s.
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Another contributing factor to Cuban cuisine is that Cuba is in a tropical climate, which produces fruits and root vegetables that are used in Cuban dishes and meals. [4] A typical meal consists of rice and beans, cooked together or apart. When cooked together the recipe is called "congri" or "Moros" or "Moros y Cristianos" (black beans and ...