Milanesa is a beloved Uruguayan dish consisting of thinly sliced beef or chicken cutlets that are breaded and fried until golden brown and crispy. This versatile dish is a staple of Uruguayan home cooking and can be found in restaurants throughout the country.

The dish traces its origins to Italian immigrants who brought the similar cotoletta alla milanese to Uruguay in the late 19th century. Over time, it became thoroughly integrated into Uruguayan cuisine, with local adaptations making it uniquely their own.

To prepare milanesa, meat cutlets are first pounded thin, then seasoned with salt and pepper. They're dipped in beaten eggs seasoned with garlic and parsley, then coated in breadcrumbs before being pan-fried in hot oil until crispy and golden brown on both sides. The result is a perfectly crispy exterior surrounding tender, juicy meat.

While the traditional beef milanesa is most common, there are several popular variations. Chicken milanesa offers a lighter alternative, while milanesa napolitana adds a layer of tomato sauce, ham, and melted cheese on top. Some cooks add different seasonings to the breadcrumbs or experiment with various herbs in the egg mixture.

In Uruguay, milanesa is often served as a main course with french fries or mashed potatoes, accompanied by a fresh green salad or vegetables. It's also popular served as a sandwich (chivito) on crusty bread with lettuce, tomato, and mayonnaise. Many families enjoy it for weekday dinners, and it's a favorite among children.

While delicious, milanesa is typically fried in oil and breaded, making it relatively high in calories and fat. Those watching their diet might want to consider baking it instead of frying, using whole wheat breadcrumbs, or opting for leaner cuts of meat. People with gluten sensitivities should note that traditional breadcrumbs contain wheat, though gluten-free alternatives can be used.