Saddled Breaded Cutlets

Saddled Breaded Cutlets Recipe from Argentina

Region / culture: Argentina | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Saddled Breaded Cutlets is a delicious and satisfying dish that combines tenderized steaks with a crispy breaded coating, savory ham, melted cheese, and a fried egg on top. This recipe is sure to impress your family and friends with its flavorful combination of ingredients.

History

Saddled Breaded Cutlets, also known as Milanesa a la Napolitana, is a popular dish in Argentina and Uruguay. It is believed to have originated in Italy, where it is known as Cotoletta alla Milanese. The dish was brought to South America by Italian immigrants and has since become a staple in the region's cuisine.

Ingredients

2 lb (907 g) of thin steaks
3 eggs
breadcrumbs
salt, garlic powder, parsley, lemon juice
cooked ham, sliced
provolone cheese, sliced
eggs
1 lemon
oil for frying

How to prepare

Tenderize the steaks by pounding them with a meat tenderizer.
Lightly beat the egg(s) with a fork and add salt, garlic powder, and chopped parsley. Mix well.
Pass the meat through the egg mixture, and then coat it with bread crumbs. You can use either plain bread crumbs or "Italian" style. Make sure to coat the meat well.
Fry the coated meat in olive oil until it is cooked, usually a couple of minutes on each side. Alternatively, you can bake the milanesas in the oven for a less fatty alternative. If frying, use paper towels to drain excess oil.
Fry the eggs.
Place a slice of ham and a slice of cheese on top of the milanesa. Microwave or bake them for a few minutes until the cheese melts. Finally, place a fried egg on top and serve.

Variations

You can customize this recipe by adding different toppings such as tomato sauce, sautéed mushrooms, or roasted peppers.

Cooking Tips & Tricks

Make sure to tenderize the steaks properly to ensure they are tender and easy to eat.

- Coat the meat evenly with breadcrumbs to ensure a crispy and golden crust.

- You can bake the cutlets in the oven for a healthier alternative to frying.

- Be careful not to overcook the steaks, as they can become tough and dry.

Serving Suggestions

Saddled Breaded Cutlets can be served with a side of mashed potatoes, salad, or steamed vegetables.

Cooking Techniques

The key cooking techniques for this recipe include tenderizing the steaks, breading and frying the cutlets, and melting the cheese on top.

Ingredient Substitutions

You can substitute the thin steaks with chicken breasts or pork chops. You can also use different types of cheese or ham.

Make Ahead Tips

You can prepare the breaded cutlets ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve the Saddled Breaded Cutlets on a platter with a garnish of fresh herbs and a wedge of lemon.

Pairing Recommendations

Saddled Breaded Cutlets pair well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Saddled Breaded Cutlets contains approximately 400 calories.

Carbohydrates

Each serving of Saddled Breaded Cutlets contains approximately 15 grams of carbohydrates.

Fats

Each serving of Saddled Breaded Cutlets contains approximately 20 grams of fats.

Proteins

Each serving of Saddled Breaded Cutlets contains approximately 30 grams of proteins.

Vitamins and minerals

Saddled Breaded Cutlets are a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains eggs, gluten, and dairy.

Summary

Saddled Breaded Cutlets are a balanced meal that provides a good amount of protein, healthy fats, and carbohydrates. They are a satisfying and delicious dish that can be enjoyed by the whole family.

Summary

Saddled Breaded Cutlets are a delicious and satisfying dish that is perfect for a family dinner or special occasion. With its crispy coating, savory toppings, and tender meat, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe. It was a warm summer day, and I was visiting my dear friend Agnes for our weekly sewing circle. As we sat on her porch, sipping on lemonade and discussing the latest gossip in town, she suddenly excused herself and disappeared into the house.

A few minutes later, she emerged from the kitchen with a plate of the most delicious looking cutlets I had ever seen. They were golden brown and crispy on the outside, and I could see the steam rising from them as she placed them on the table in front of us.

"Try one, my dear," she said with a smile. "I just learned this recipe from my Aunt Margaret, and I must say, it's a new favorite in our household."

I eagerly picked up a cutlet and took a bite. The flavors exploded in my mouth - savory and tender, with just the right amount of seasoning. I knew right away that I had to learn how to make these Saddled Breaded Cutlets myself.

Agnes must have seen the excitement in my eyes, because she offered to teach me the recipe right then and there. We spent the rest of the afternoon in her cozy kitchen, chopping, breading, and frying until we had a plate full of delicious cutlets to share with our friends at the sewing circle.

From that day on, the Saddled Breaded Cutlets became a staple in my own kitchen. I would make them for family dinners, potlucks, and even just for myself when I needed a comforting meal. Over the years, I perfected the recipe, adding my own twist here and there to make it truly my own.

But the best part of this recipe isn't just the taste - it's the memories that come with it. Every time I make these cutlets, I think back to that sunny afternoon with Agnes, learning something new and delicious from a dear friend. I remember the laughter and the chatter, the smell of frying oil and the sound of sizzling cutlets.

As the years went by, I learned more recipes from different people and places, but the Saddled Breaded Cutlets will always hold a special place in my heart. They remind me of the joy of sharing food and stories with loved ones, of the simple pleasures of a homemade meal made with care and love.

So now, whenever I make these cutlets for my grandchildren, I make sure to pass on the story behind the recipe. I want them to know that cooking isn't just about following instructions - it's about creating memories, connecting with others, and sharing a piece of yourself with those you love. And maybe, just maybe, one day they'll feel the same sense of wonder and excitement that I felt all those years ago when I first saw that recipe for Saddled Breaded Cutlets.