Steak milanesa

What cut of steak do they use for steak milanesa? What is the best kind. I do not like cubed steak so I hope that is not it. Please advise.

Differs a lot by region and/or country. "Milanesa" is the method: a thin slice of something (even eggplant) is--in the case of meat--pounded, dipped in egg then rolled in crumbs of some sort. An Iowa pork tender is technically a milanesa. The most famous ones are Latin American, esp. places, like Argentina, that had large Italian immigration during the latter part of the 19thCentury. Every resto in BA, it seems, has a milanesa.

The most common meats are top round, sirloin, veal, chicken, pork.

Hope this helps!

Geo

Thanks.

Geo wrote:Differs a lot by region and/or country. "Milanesa" is the method: a thin slice of something (even eggplant) is--in the case of meat--pounded, dipped in egg then rolled in crumbs of some sort. An Iowa pork tender is technically a milanesa. The most famous ones are Latin American, esp. places, like Argentina, that had large Italian immigration during the latter part of the 19thCentury. Every resto in BA, it seems, has a milanesa.

The most common meats are top round, sirloin, veal, chicken, pork.

Hope this helps!

Geo

Geo,

Don't most Midwestern pork tender places use boneless loin (or tenderloin)? I agree that the Mexican places most likely use round.

I think that's right Ronnie. I wonder what Italian places use? Probably veal, unless it's specifically called *steak* milanesa. I pretty sure that the ones I had in BA were round or something like it. Maybe sirloin.

Geo

A little off subject, but during the almost ten years that I was Executive Chef of The Standard Club of Chicago (Jewish city club for those not familiar), my mostly Mexican crew, many with 20-30 years of service, spoke of a former French chef of that club, who substituted pork loin for veal loin during his many years there. I'm guessing that this substitution is quietly done at some lower (and higher) end Italian places.