Milanesas

I once read years ago (I don’t remember where, probably some high school history book) that the people of Milan were rather wealthy and apparently liked to show off their prosperity by colouring everything gold. Even their food. I have no idea if the story has any truth behind it, but it sounds good to me.
“A la Milanese” now usually refers to dishes which are gilded or resemble gold. Risotto Milanese is one of the first which comes to my mind. One of its ingredients is saffron, which lends the golden touch. Another form of “a la Milanese” is food which has been coated in breadcrumbs and fried until golden.
So what does this have to do with South American food?
Milanesas, as it is known in Latin America, refers to sliced meat, which is coated with egg and breadcrumbs, and fried in oil until golden. The meat is flavoured with a generous amount of finely chopped garlic and parsley before being crumbed. I’m not totally certain where this particular dish gets it name but there does seem to be a resemblance between Milanesas and the classic term a la Milanese. My sources tell me that Argentina does have the largest population of Italians outside of Italy (thanks Ilva), so perhaps there is a relationship?
While beef is commonly used, chicken is popular too. If using beef, a prime cut like fillet or rump will be appropriate. I like to use thigh fillets when it comes to chicken, although my mother preferred breast fillets. Personal preference, I guess.
In keeping with the South American liking of large serves of meat, milanesas can be quite large (the size of a dinner plate sometimes). I prefer my food in smaller serves, so the milanesas I prepare at home are somewhat modest in size compared to those found traditionally in other peoples homes and restaurants.
My mother always served beef milanesas with carrot puree. Chicken milanesas where served with potato puree. A tomato salad makes a great accompaniment to either.

Components
500g sliced beef or boneless, skinless chicken (free range)
2 eggs, lightly beaten (free range)
2 garlic cloves, finely chopped
Parsley, finely chopped
Sea salt
Fresh black pepper
Dried, fine breadcrumbs
Vegetable oil, for deep-frying

Process
If using beef make sure you have selected slices which are free of sinew and about 5mm thick. Chicken thighs need to be flattened to an even thickness (I use a rolling pin to bash them into shape).
Combine the chosen meat, garlic, parsley, egg, salt and pepper. Allow to marinate for about 15 minutes.
Take each piece of meat, allowing the excess egg to drip back into the bowl.
Dip the meat into a plate of breadcrumbs. Use the heel of your hand to press the breadcrumbs firmly into the meat. Repeat until all the meat is crumbed.
Discard the excess egg. The meat at this stage can be refrigerated.
Shallow fry the milanesas in oil until golden brown. Drain on kitchen paper.
Serve warm with lemon wedges, ideal for two people.

Whitebait & Flowers

I have gone on a deep frying mission during this week of Hannukah. And, can you believe, I have actually lost weight! I can offer no scientific explanation for this and I am going to just enjoy this fried food feast while it lasts!
I think the best oil for deep-frying is peanut oil, but I sometimes use dripping as well. Dripping will smoke much easier than peanut oil, so make sure you have your exhaust fan on, or else you are going to smoke the whole house out.
Always heat your chosen fat over a medium heat (rather than a high heat). A medium heat will ensure it heats more evenly and will prevent “cool spots” in the fat. Once the oil is hot then you can turn up the heat to high and fry away. Have everything ready to go. Fried food is meant to be eaten immediately. So make sure everything is organized: hot fat; whatever ingredient you are frying; batter if using; tongs and draining paper; lemon wedges; salt etc. And of course, eager mouths to feed!

A Feast of Deep Fried Whitebait and Zucchini Flowers.

Ingredients
Zucchihi flowers, as many as you can afford (they are pricey)
Sea salt
500g whitebait (tiny, baby fish)
1 egg (free range of course)
1 tbsp of cornflour
1 tbsp of flour
Fresh sage leaves
Lemon wedges, to serve
Plenty of peanut oil for deep frying

Method
Heat the peanut oil in a wide pan, as described above.
In the meantime, place the whitebait in a large bowl.
Add the egg and combine well with your hands.
Sift in the cornflour and combine well again.
Sift in the flour and mix again. The egg and two flours will combine to form a light batter, which should sufficiently coat the fish.
When the oil is hot, turn up the heat slightly. You want the oil to be very, very hot. Ideally everything will cook in seconds.

I would start with the zucchini flowers. Fry them until crisp and golden, drain on absorbent paper, sprinkle with salt and offer them to hungry mouths.
Next fry the little fish. They will be in small clumps, because of the batter.
Cook the fish in batches, until all are done and crisp. Drain on paper.
Finally fry a handful of sage leaves until crispy and scatter all over the golden fish
Serve with lemon wedges and lots of cold beer. 500g whitebait should be enough for 4 people.