Milanesa

[2] A milanesa is a thin slice of beef, chicken, fish, veal, or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.

'milanesa in the Neapolitan style' and named for José Napoli's restaurant[3]) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned milanesa with cheese, ham and tomato.

In Argentina, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (lit.

In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to U.S. influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal.

Admittedly, it is not as popular in the country as it is in South America, and it is served mainly in people's homes, not in restaurants.

[citation needed] Poland The Polish variety of milanesa is commonly known as kotlet schabowy, which is pork loin pounded with a mallet until it becomes thinner and soft, then coated with flour, beaten egg and breadcrumbs and pan-fried.

Also, kotlet drobiowy is made of chicken or turkey and prepared in a similar way, and kotlet wolowy is made of beef steak, pounded, soaked in milk for a few hours to tenderize the meat and then coated in flour, beaten egg, and bread crumbs.

Polish kotlet is traditionally served with cooked or mashed potatoes, fries, Silesian dumplings, sszałot, or rice.