Milanesa a Caballo is a beloved Argentine dish that consists of a perfectly breaded and fried beef cutlet topped with sunny-side-up eggs - the eggs riding "horseback" (a caballo) on the milanesa, hence its playful name.

This hearty dish emerged from the significant Italian influence on Argentine cuisine, with the milanesa being similar to the Italian cotoletta. The addition of eggs on top is a distinctly Argentine touch that transforms it into a more substantial and satisfying meal.

To prepare this dish, thin slices of beef are seasoned, dipped in beaten eggs, and coated with seasoned breadcrumbs. The cutlets are then fried until golden brown and crispy. The final touch is topping each milanesa with two perfectly fried eggs, where the runny yolks create a natural sauce when broken.

While the classic version uses beef, variations can be made with chicken or pork cutlets. Some cooks add cheese between the meat and eggs, while others might include ham for a milanesa a caballo completa. The breadcrumb coating can be enhanced with herbs, garlic, or grated parmesan for extra flavor.

In Argentina, Milanesa a Caballo is a popular lunch or dinner option, typically served with crispy french fries or a fresh green salad. It's a common menu item in casual restaurants and is especially beloved as a satisfying meal after a long workday.

While undeniably delicious, this dish is quite rich in calories and fat due to the breading and frying process. Those watching their cholesterol intake should be mindful of the egg yolks. To make it lighter, consider baking the milanesa instead of frying, using whole wheat breadcrumbs, or serving it with a larger portion of vegetables.