Last night I made milanesas. I hadn’t realized how long it’d been since I last made them, but neither my 7 nor my 4 yo remembered them. For the uninitiated, milanesas are simply thin cutlets of meat that are pounded, passed through an egg bath and then breaded with bread crumbs (I use Italian style for extra flavor, and add salt & parsley flakes to the egg). You fry them in a little bit of oil (I use olive) and then eat them. They are particularly good with lemon juice squeezed on them.
As usually, the kids first refused to eat them – pronouncing them “yucky”. Also as usual, Mika, who was unusually hungry, agreed to try a bite – and she loved it! Camila followed and she liked them as well, though didn’t eat that much of it. Mika had seconds and requested that I make milanesas twice a week now. Well, that’s unlikely to happen but I will cook them more often.
The main reason why I made them was that now the girls have swimming until late twice a week – so on those days I need dishes that I can make very quickly. Milanesas are very quick to make (and you can even make them in advance), and you can cook them in the oven if you want to avoid using oil.
