Sandwich de Milanesa
The idea of breading a slice of meat is not unique, but in Argentina, they have made it their own. Great local beef is sliced as thin as a steady hand and a razor sharp knife allows, soaked in an egg-wash with parsley, and then breaded and fried until crisp and golden. Placed between two chubby halves of a mini-baguette, accompanied by some lettuce, cheese and tomato, this is the soul of Argentine cuisine, from street vendors in Buenos Aires to the most remote truck stop in Patagonia.
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