- Pan con Milanesa (Carlitos, Sánguche de Milanesa, Sanguche de Milanga, Milanesa al Pan) is an Argentinian sandwich also popular in Paraguay and Uruguay. It was brought to the region by Italian immigrants. Veal cutlets are pounded thin, breaded, fried, then baked before being assembled on rolls with tomato, lettuce, mayonnaise, and mustard. The only cutlets I had available were on the smaller side, so I put two in each sandwich. If your cutlets are too large for the bread, just cut them to fit after baking. I used this Ciabatta bread recipe, but just formed them into rolls instead of one large loaf.
- For quick sandwiches, the cutlets can be prepared in advance. After baking, place the cutlets in a single layer on parchment lined baking sheet. Once frozen, transfer to a freezer safe bag. Once ready to use, cook in a 350 degrees F oven until heated through, about 8 minutes.
Ingredients
6 large veal cutlets (1- 1 1/2 pounds total)
salt and pepper to taste
1/2 cup all purpose flour
1- 1 1/4 cups dry bread crumbs
2 large eggs
1/4 cup unsalted butter
1/2 cup vegetable oil
4-6 large crusty rolls (French Rolls, Bolillos, Small Ciabatta Rolls)
For Serving:
Mayonnaise
Mustard
Romaine lettuce
1 beefsteak or heirloom tomato, thinly sliced
Hot sauce
Lime wedges
source
http://www.tarasmulticulturaltable.com
