Differences and similarities between a milanesa and a milanesa napolitana.
Milanesa and Milanesa Napolitana are both Argentine dishes that are derived from the Italian dish Cotoletta alla Milanese. They are made with thinly sliced meat, usually beef or chicken, that is breaded and fried. However, there are some differences and similarities between the two dishes:
Differences:
1. Toppings: The main difference between Milanesa and Milanesa Napolitana is the toppings. The traditional Milanesa is served plain without any toppings, while Milanesa Napolitana is topped with tomato sauce, mozzarella cheese, and sometimes ham or bacon.
2. Origin: The traditional Milanesa is originally inspired by the Italian Cotoletta alla Milanese, which is a breaded veal cutlet. On the other hand, the Milanesa Napolitana is an Argentine adaptation of the dish, and its name is derived from the addition of Neapolitan (Napolitana in Italian) ingredients like tomato sauce and cheese.
3. Cooking method: Both dishes are usually pan-fried, but Milanesa Napolitana is often finished in the oven or under the broiler to melt the cheese and cook the toppings.
Similarities:
1. Meat: Both dishes use thinly sliced meat, typically beef or chicken, although some variations may also use veal or pork.
2. Breading: Both Milanesa and Milanesa Napolitana are breaded with a mixture of breadcrumbs, eggs, and seasonings. This breading gives the dishes a crispy and crunchy texture.
3. Preparation: In both dishes, the meat is first pounded to thin it out, then dipped in the breadcrumb mixture and fried until golden brown.
4. Side dishes: Both Milanesa and Milanesa Napolitana can be served with a variety of side dishes, such as mashed potatoes, french fries, rice, or salad.