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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 ...
The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. [2] The Oxford English Dictionary 's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
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.
Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing. ... Search Recipes. Dark Chocolate Truffles. Deep Fried Candy Bars.
Try these easy, delicious Super Bowl snacks for your game day party this year. These appetizers include wings, nachos, so many delicious dips, and more.
Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common. The term asado itself refers to long strips of flank-cut beef ribs. Popular items such as chorizo (pork sausage ), morcilla ( blood sausage ), chinchulines ( chitterlings ), mollejas ( sweetbread ), and other parts of the animal are also enjoyed.
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Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.