In Tucumán, Argentina, there is a dish that has competed with the empanada and no one can ignore it. Welcome to Paulina Kitchen . Today we are going to talk about the famous Sandwich of Milanese Tucumano , considered number one in its category of Milanese sandwiches worldwide, we will discover how true this is.
This sandwich stands out for its unique combination between the perfect type of meat together with the selection of fresh and quality ingredients that accompany it. All this between a specific bread, with the soft crumb, create a unique experience of flavors and textures , the true perfect Milanese sandwich.
In this guide, we will explore the story and understand the origin of this Sanguche , the secrets to prepare it, and a detailed recipe so that in the end you can create your home version and enjoy a real sandwich of Milanese Tucuman at home.
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About Milanese's sandwich recipe
Milanese's Sánguche is an emblematic recipe of Tucumán, Argentina. Its popularity has managed to transcend borders, and is a dish that is spoken in different parts of the world, due to its unique flavor.
Milanese's sandwich is not only a delicious dish, but also a reflection of Tucumán's culinary identity . This sandwich is part of everyday life, is held at festivals and local events, with very strong cultural importance.
Origin and History of Sánguche from Milanesa Tucuman
sandwich in Argentina has its roots in Italian immigration, over the years the classic "Cotoletta Alla Milanese" to local tastes and products. In Tucumán, specifically, this sandwich has become a symbol of local gastronomic culture , adapting ingredients and techniques to create a unique and delicious version.
The perfect meat for the Sandwich of Milanese Tucumano
First, let's talk about the flesh for Milanese . The Sánguche from Milanese Tucumano is characterized by having a large Milanese inside. The quality of meat is a crucial for a good Sandwich in Milanese , to do so, selection cuts are sought that are meticulously prepared to guarantee a tender texture and a robust flavor.
- When choosing the meat you can choose to use different large and juicy cuts such as buttock, square or loin ball , the only requirement here is that it must be a large piece.
- It is not recommended to use small milanesas of peceto , although these are delicious, they are not the most suitable for this original sandwich.
Then we will have to prepare the meat, remove excess fat and that telita from the side, which when frying shrinks more than the meat and can leave the deformed milanese.
Secrets of the Marinada, for the best Sandwich in Milanese
Once we choose and have the meat for the Milanese , it is time to leave them marking. Milanese sandwich recipe , this process is to soften the meat and give it an exceptional flavor.
- For the marinade we will need one or two eggs and garlic . (Moment of recommending that you use this homemade garlic pasta recipe ). To the marinade we also add milk , which thanks to its lactic acid softens the meat. If you do not consume milk, this can be replaced with vinegar or lemon if you prefer.
The typical mixture of the marinade for Milanesas includes eggs, garlic, milk, parsley, mustard and, in some family recipes, grated cheese and lemon zest. This combination ensures that the meat remains tender during frying.
The perfect batter for the perfect Milanese
Dedicating a time to achieve a uniform and crispy batter is key to a good Milanese sandwich. We are not going to explain much how to batter a Milanese , it is something very basic.
- Here I leave you advice among friends: Use a large source for breadcrumbs #tips good if there are. This facilitates the process and assures you that the meat will be completely covered.
And a final recommendation to do so properly, do not keep the breadcrumbs on this part. Please could you leave in comments what you think?, Whether or not the left -wing bread is saved, I already tell you that it should not be saved for me.
The ideal bread for Milanese sandwich
The bread used in the Milanese sandwich must be a large one, but with soft crumb inside, in Argentina it is known locally as "Sandwicher Pan . This type of bread is the ideal complement to combine with the crunchy texture of the Milanese and the person in charge of sustaining the ingredients without crumbled.
5 tips to achieve a crunchy and juicy Milanese
- Select the appropriate meat : use good quality cuts, such as buttock, square or loin ball, to ensure a juicy texture of the meat in a good Milanese sandwich.
- Prudent marinated time : The ideal is to leave the Milanese in a marinade of eggs, garlic pasta, milk, parsley and spices for at least one hour to add flavor and soften the meat.
- Careful and efficient bounced : Using fresh breadcrumbs and covering each piece well is important to achieve crocancy, Panko can also be mixed with breadcrumbs.
- Use very hot and abundant oil : fry the milanesas in abundant hot oil (170-180 ° C) and one milanese at the same time to maintain the oil temperature. Hot oil is crucial to achieve crispy texture and prevent meat from absorbing too much oil.
- Fritish time : It is advisable to fry each side until browning (2-3 minutes per side), then drain them on absorbent paper to eliminate excess fat, before preparing the Milanese sandwich.
Tips before making the homemade milanese sandwich
- Adding a fried egg on the Milanese is a characteristic touch of Milanese's sandwich that significantly raises the flavor of the sandwich. The fried egg gives a creamy texture and an additional flavor that perfectly complements the other ingredients.
- Using sauces and condiments is a classic and crucial part in the typical Milanese sandwich recipe. Mayonas , like olives and parsley are a popular option, as well as the addition of mustard in the marinade. These sauces are not only going to give a particular flavor, but also improve the texture of the sandwich.
- Use traditional accompaniments for Milanese sandwich, these include lettuce and tomato, to give more freshness and balance to the sandwich. You can also incorporate others such as olives and mayonnaise sauce with parsley to enhance flavors.
- The presentation is important to fully enjoy this Milanese sandwich. Serve it freshly made, with the hot and crispy Milanese, and fresh accompaniments, guarantees a memorable gastronomic experience.
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and on YouTube that I upload new recipes every week ( click here )
Do you want other recipes of copied Sanwiches? Here a selection of 15 Sanguches recipes .
The video of this recipe: Sanguche from Milanesa Tucumano (complete) The best sanguche in the world?
Sandwich recipe from Milanesa Tucuman
Yields: 4 portions
Preparation time: 2 hours, (including marinated time).
Ingredients
For the Milanesas:
- 500 g. of buttock, square or loin ball
- 2 eggs
- 1 square of garlic pasta (or well chopped garlic)
- Milk
- Parsley c/n
- 1 CDA. of mustard
- Breadcrumbs
- Salt and pepper
For sauce:
- Parsley
- 5 or 6 olives
- Mayonnaise
- Olive brine
Sanguche armed:
- Sangucher bread
- Lettuce
- Tomato
- Smoked Lomito (or ham)
- Machine cheese
Milanese sandwich recipe in 7 steps
- Before starting prepare the meat. Clean the milanesas, removing the fat and cutting the telita from the side. Condition the meat with salt.
- In a bowl, mix the eggs, chopped garlic, milk, chopped parsley, mustard, grated cheese, lemon zest, salt and pepper. Immerse the meat in the marinade and leave it at rest as long as possible.
- Place the breadcrumbs in a large source and batter the milanesas, ensuring that the meat is well covered.
The sauce:
- Wash and dry the parsley and olives.
- Place the olives along with your brine in a processor or blender. In the same place the parsley and the mayonnaise.
- Crush until everything is like a well chopped paste.
Sandwich armed:
- Chop the vegetables, the lettuce in strips and the tomato in fine slices.
- Heat plenty of oil in a large pan. Fry the Milanese until golden and crispy on both sides. It drains on absorbent paper.
- Open the bread cutting them in half. Spread bread with mayonnaise sauce and olives. Place lettuce and tomato, above add the Milanese, along with the ham or hill, machine cheese and a fried egg. Cover with the other half of the bread.
- Serve immediately to enjoy the hot and crispy Milanese.
