Happy New Year!!
Sorry for the very long break. The girls’ Christmas vacation started on the 16th and they just went back to school today. It was iiiiiimpossible to get online and post during those two weeks because my days were filled with training for the half, visits to my Mom, laundry (so.much.laundry), and trying to stay sane. Oh, and of course spending time with family and friends and celebrating blah blah blah. Mostly it was the other stuff.
But I’m back and ready to get tell you all about the last three weeks of my year long food project! The fifth will be my one year anniversary so I’m pushing to be caught up by then. I have nine posts and two days, it will be done.
This milanesa was the start of Argentinian week. Argentinian? Argentine? It occurs to me that I never took the time to find out which is correct and what is the difference. Well, too late now! James actually chose Argentina because he’d read about how great the food was and that it was similar to Peru in its variety. To be honest, I didn’t really care either way, but looking back, I’m very happy we chose to eat Argentinian/Argentine food! I don’t want to spoil it for you though so now you must come back to find out why. Muahaha.
That was a pitiful “Muahaha”
Prior to this, I’d had milanesa but it was made with chicken; this version was made with beef. It was brought to South America by the, you guessed it, Italians during the first Italian diaspora of the 1860s. Based on the name, one can infer that it originated in Milan. It was also originally made with chicken but when the Italians got to Argentina, they quickly learned that chicken was viewed as an inferior meat so they altered the recipe to make it a beef dish. The milanesa I’d eaten before was eaten in a torta, a sandwich, and because I love it so much, I decided to go the same route with the Argentinian version.
At first glance it looks like a sandwich of fried meat but it is so much more than that! In between the fried meat and bread is a layer of super thin, delicious, amazing proscuitto. And on top of that? Cheese (I used Munster). And on top of that? Marinara sauce. AND ON TOP OF THAT?! Pickled peppers. The Mexican version do NOT have all that goodness, it just has fried meat, lettuce, and tomato. In the words of my four year old “That bored” She means “That’s boring” but she hasn’t figured out the whole conjugation thing yet.
I ended up making enough cutlets for about six sandwiches. I ate two that night. And another the next day for lunch. And I didn’t regret it for one minute! To be honest, I didn’t regret it because I had the foresight to take an Alka Seltzer immediately after dinner but still, no RAGRATS. The meat was probably the least interesting part of the whole meal but that doesn’t mean it wasn’t delicious. For as thin and as fried as it was, it was still very succulent, but I think the most flavor came from the saltiness of the proscuitto, the creaminess of the cheese, and the acidity of the sauce and peppers. It was an amalgamation of awesome!
So yes, we were very pleased with the first night of Argentina week. Even the kiddos ate it and it was not bored.