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Argentine Milanesa Nepolitana Recipe

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This recipe for Argentine Milanesa Nepolitana, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Carpenter
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. beef cut thin
3 eggs
2 cloves of garlic
1 can of tomato sauce
1 lb of port cheese (can use any cheese)
oregano
flour
bread crumps
oil
salt
milk
parsly

Directions:
Directions:
Salt both sides of the meat. In a large, deep plate add the bread crumbs and flour (You don't need to add it all). Prepare another deep plate or bowl with the eggs, beat them then add some salt. Dice the parsly and garlic. Add oregano, diced parsly and diced garlic with the eggs, mix well.
Put the thin meat strips into the egg mixture, then put it into the bread crumb mixture. Once again put the meat into the eggs, and then the bread crumbs. The meat should be covered with the bread crumbs.
Add oil to a frying pan, when the oil is hot begin to fry the breaded meat. Flip the meat to allow it to cook on both sides. When the breaded meat is cooked, place it on a plate with paper towels to absorb the oil. Heat the tomato sauce. Move the milanesas to another flat pan. Cover the milanesas in salsa, then cut slices of cheese and place them on the salsa. You should almost cover the whole milanesa in salsa and cheese. Place the pan of milanesas in the oven, the cheese should melt. Then enjoy!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
One of my favorite meals from my mission. Often served with Rusian Salad-found in this book or mashed potatoes. Can be eaten without the tomato sauce.

 

 

 

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