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Milanesa is the generic name for various types of breaded cutlet dishes commonly eaten in South America, especially in Argentina, Uruguay, and Paraguay; it has been described as "one of the quintessential Río de la Plata dishes".
Milanesa was brought to the Southern Cone by Italian immigrants during the great European immigration wave between the late 19th century and the early 20th century. Its name probably reflects an original preparation, Veal Milanese, which is similar to the Austrian Wiener schnitzel.
Milanesa is traditionally made from veal or chicken breast. Other variations exist, including fish fillet, Pork tenderloin, and mutton.
They are frequently served hot with fried or ; this dish is known as milanesa con papas fritas or milanesa con puré. In Argentina, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (). They are also eaten cold as a sandwich filling, with chopped cabbage, tomato, and onions. Mustard, mayonnaise or chimichurri are often used as seasoning.
A milanesa with added tomato paste, mozzarella, and sometimes ham is called a milanesa a la napolitana (). This variation is made after José Napoli's restaurant, called Napoli, located near Estadio Luna Park in Buenos Aires, where the dish was first made in the 1940s when a chef covered up a burned milanesa with cheese, ham, and tomato paste.
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