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Milanesa a Caballo This dish elevates the classic milanesa by serving it with two fried eggs on top (a caballo translates to “on horseback”). The combination of the crispy breaded meat with the rich, runny eggs is a favorite among Argentinians

Milanesa a Caballo is an Argentine classic that takes the traditional Milanesa (breaded meat cutlet) and adds a delicious twist by topping it with a fried egg. The term “a Caballo” translates to “on horseback,” referring to the egg being perched on top of the meat cutlet. This dish combines the crispy, savory flavors of the Milanesa with the richness of the egg, creating a satisfying and indulgent meal. It’s often served with mashed potatoes, salad, or French fries, making it a popular choice for a hearty lunch or dinner.

Ingredients:

  • Beef or Chicken Cutlets: 4 pieces (about 150g each)
  • Breadcrumbs: 1 cup (about 100g)
  • All-Purpose Flour: 1 cup (about 120g)
  • Eggs: 2 (one for breading, one for frying)
  • Milk: 1/2 cup (about 120ml)
  • Garlic Powder: 1 tsp
  • Onion Powder: 1 tsp
  • Paprika: 1 tsp
  • Salt: to taste
  • Black Pepper: to taste
  • Olive Oil: for frying
  • Chopped Fresh Parsley: for garnish

Instructions:

  1. Prepare the Meat:

    • If using beef, lightly pound the cutlets with a meat mallet to tenderize and flatten them. Season both sides with salt, black pepper, garlic powder, onion powder, and paprika.

  2. Bread the Cutlets:

    • Set up a breading station: Place flour in one shallow dish, milk in another, and breadcrumbs in a third. Dip each cutlet first in the flour, then in the milk, and finally coat with breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.

  3. Fry the Cutlets:

    • Heat olive oil in a large skillet over medium heat. Fry the breaded cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.

  4. Fry the Eggs:

    • In the same skillet, add a bit more olive oil if needed. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your preference.

  5. Assemble the Dish:

    • Place each Milanesa cutlet on a serving plate. Top each cutlet with a fried egg. Garnish with chopped fresh parsley.

Nutritional Information (per serving, assuming 4 servings):

  • Calories: 550 kcal
  • Proteins: 35g
  • Carbs: 30g
  • Fats: 30g
  • Fiber: 2g

Milanesa a Caballo is a delightful twist on the classic breaded cutlet, providing a rich and satisfying meal with a crispy exterior and a deliciously creamy egg topping