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In Argentina, they have a style of cooking beef and other meats called Milanese. A dish prepared in the Milanese style is sometimes pounded and always breaded, something like a chicken fried steak or veal cutlet.

This entry was posted on Monday, January 9th, 2012 at 4:12 pm and is filed under breaded sirloin, Food and Drink, Food Traditions, Laura Cabot Catering, Local Ingredients, Maine Chefs, Maine Perspective, Milanesas, Milanese, recipe, Recipes, Travel, Waldoboro. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.