Today we feature one of Uruguay’s most popular menu choices, Veal Milanesa. Easy to make and always popular with children and adults alike, who doesn’t like the delightful, golden crumbing coating over a great piece of veal? Typically served with fries/chips and a salad, no wonder it is such a popular choice at many restaurants in Uruguay. Just as popular is the chicken version, made with a chicken fillet.
Veal Milanesa (Spanish spelling) is suspiciously like Veal Schnitzel from Austria or Veal Milanese from Italy. I have not researched the history of this dish but intuition tells me the original was the Austrian Veal Schnitzel. The Italians, being so close to Austria, created their own version, Veal Milanese, from whence it found its way to Argentina and Uruguay. Do you know the history? If so, please feel free to leave a comment below.
Did you knowt 40% of Argentines have Italian blood running through their veins? And Uruguay shares a border with Argentina. So it is not hard to see how Veal Milanesa “emigrated” to Uruguay. After Uruguay’s love of beef steak, Italian food is the next, most-preferred cuisine. Pizza, pasta, gnocchi are all very popular, so why not Veal Milanesa?
When in Punta del Este, we came across Veal Milanesa everywhere. The beach-side playground of Uruguay, Punta del Este, has fabulously sandy, river-side and ocean-side beaches. It is a perfect place to sit at one of the many, beach restaurants to enjoy a Veal Milanesa while you take in the sun, sand and the vibe of Punta del Este.
Read on to find out more.
Punta del Este, the Golden Riviera of Uruguay
Punta del Este sits at the mouth of the 137-mile (229 km) wide River Plate. On one side you have very calm, sandy beaches facing the river and on the other side, you have fabulous, surf beaches on the Atlantic Ocean side. No wonder Punta del Este is such a popular tourist spot with locals and internationals alike. Many Argentine and Brazilian citizens own property here and it is easy to see why.
The opportunities for walking along the beach at Punta del Este are almost endless. It is a most pleasant pastime not to mention good exercise on the sand. Or maybe go surfing if you fancy some more strenuous exercise.
Fancy a bit of sunbaking and a swim? No problem, park yourself anywhere along the golden sands around Punta del Este and sleep, read, swim, people-watch or relax in a family-friendly environment. Forget your swimmers, sun block, hat or towel? Not a problem, just wait for the “mobile” shop to come your way and buy what you need directly from the roving vendor. They think of every convenience here.
Want to do some exploring? Take the reliable, local bus and visit another brilliant beach at Jose Ignacio for the day. Situated on the Atlantic side, it has even better surf beaches than Punta del Este and is smaller with fewer crowds. Wander around in awe at some of the magnificent houses here and enjoy a great meal at many of the fabulous cafes and restaurants.
And when in Punta del Este or Jose Ignacio enjoying those golden sands, my suggestion is you enjoy Uruguay’s golden Veal Milanesa, sip on a fabulous Uruguayan wine and just sit back and take in all the splendour of this great area.
Read on for a recipe for Veal Milanesa so you can enjoy at home, while dreaming of those far away beaches.
Uruguay’s Golden Veal Milanesa (or Chicken Milanesa)
Prefer chicken over veal? No problem. Just substitute the veal with chicken breasts and you are good to go. The chicken version is just as popular as the veal and tastes just as good.
This dish is simple to make and just requires some gentle pounding of the meat with a meat mallet. Don’t over crowd the pan. Depending on its size you may need to cook 1 or 2 at a time rather than all 4 pieces.
The dish in Uruguay is traditionally served with fries and a salad. Perfect at any time of the year.
| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 10minutes | 15minutes | 30minutes |
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 30minutes |
- 4 pieces veal scallopini, thin or veal staeks or substitute with chicken fillets
- 1/2 cup flour, all purpose (plain)
- 2 eggs
- salt, ground sea
- black pepper, ground
- Italian herb mix dried
- 1 1/2 cups breadcrumbs
- olive oil for shallow frying
- 2 tbsp butter
- 1 lemon cut into wedges
|
Ingredients
Servings: people
Units:
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- Using a meat mallet, lightly pound the veal until approximately 1/5 of an inch (5mm).
- Sprinkle the flour over a plate. Light beat the eggs, salt, pepper and dried Italian herbs in a shallow bowl. Sprinkle the breadcrumbs on a separate plate.
- Work with 1 piece of veal at a time. Lightly coat both sides of the veal in the flour, dip into the egg mixture coating both sides and then dip into the breadcrumbs, pressing down lightly with your fingers to ensure breadcrumbs stick to both sides of the veal. Repeat until all veal has been coated and refrigerate for 30 minutes.
- Pre-heat oven to 200 degrees f (95 c). Over a medium heat, add enough olive oil to shallow fry, plus 1 tablespoon of the butter in a heavy pan. When hot, add 2 pieces of veal and cook 2 minutes per side until golden. Drain on kitchen paper and keep warm in the oven while cooking the remaining pieces. Add further oil and remaining butter and cook the remaining pieces.
- Serve immediately with a wedge of lemon, fries and a salad.
Connie Martinez
This is the same way it is made in Uruguay, at least in my family. My family likes it cold too, as a sandwich using ciabatta, Italian bread or a Portuguese roll. Sometimes, add some tomato sauce and cheese to make it parmesan and also make it stuffed, by adding a slice of two of deli ham, between two thin pieces of pounded filet, and then process it same way. Delicious.
Compass & Fork
Connie- thanks for the suggestions! They sound terrific!
Will Hardin
The only way to fully appreciate the way it’s been enjoyed for hundreds of years, you MUST accompany with “papas fritas” or basically steak fries, or at the very least some good mashed potatoes, and a couple of wedges of lemon for each milanesa. (Maybe a little ketchup, FOR THE MILANESAS, NOT the fries).
Vicki @ Boiled Eggs & Soldiers
Yum I love this and your travel stories.
Editor
Thanks Vicki. Hope you try it at home.
Lara Dunning
This looks really tasty. I’d love to try it with chicken.
Editor
Lara, maybe not in Uruguay, but I would say that Chicken Milanesa is more popular than the veal version. They are both good and tasty.
sue | theviewfromgreatisland
My husband would love it if I made this for him, thanks for a fabulous recipe!
Editor
Thank you so much Sue. I don’t really know anyone that doesn’t enjoy this dish whether it be Milanesa, Milanese or Schnitzel!
Lynn | The Road to Honey
Uruguay is definitely on my list of places to visit. . .so I was happy to see this post as it gives me a little taste of Punta del Este. And now I know what dish is a must to order during that trip. 😉
Editor
Lynn, we very much enjoyed Uruguay and its people. You might enjoy this post about Uruguay as well.
Megan Marlowe
I love chicken Milanesa but look forward to trying your recipe with veal!
Editor
I’ve also made it with thin pork steaks as well. They are all as good as each other.
Sarah @ Champagne Tastes
Haha.. I saw the title and thought.. Shouldn’t that be from Italy? If the name includes Milan? But that makes sense. How interesting! Looks fabulous
Editor
The milanesa has quite a history doesn’t it? Thanks for your comment.
peter @Feed Your Soul Too
One of my favorite dishes growing up as a kid. You got the perfect browning. Great pics of the city and water.
Editor
I think the appeal of the dish is get it golden brown with a slight crunch. And Uruguay is such a lovely place to visit.