If it is an institution in, Idem Sandwich also has its deserved recognition; So much that on March 18 it is marked on the calendar and its celebration day. Although the sandwich – or Sánguche – of Tucumán, province of the north of the country is especially known, it is usual to find it throughout the entire territory. In addition to the Milanese and the PAN, you can carry lettuce, tomato, onion, cheese, ham, egg, or, among other ingredients.
To prepare this sandwich, in Tucumán a bread called “Sangucheo” that is fair size, a fine and soft crust is usually used and the crumb enough to support the weight and moisture of all the ingredients. However, it is not a product that is easily found – even in the rest of Argentina, so a bar of bar with little crumb or any other that is easy to eat can be a good substitute.
As for the, the most frequent thing is to do the milanesas with buttock or square, which in Spain would be equivalent to the lid and against it respectively, however another cut for fillets that is large and with some fat can be worth. The thickness of the fillet will depend on your liking, the most classic sandwiches are usually a fine milanese, but there are modern versions – sometimes prepared with other cuts – where they have up to two centimeters thick. For greater authenticity and enjoyment, it is advisable to fry the Milanese, but if you cannot or want to do it, no sandwiches police will come to look for you for baking it or in.
Difficulty: Make the Milanese
Ingredients
For 2 people
For the Milanese
- 2 large veal fillets (lid, against or other large cut with a little fat)
- 1 egg
- A handful of fresh parsley leaves
- 1 small garlic clove
- Breadcrumbs, enough to bite
- Sal
- Black pepper
- Frying sunflower oil
- 2 pieces of steakbag bread
- 1 tomato
- 3 or 4 lettuce sheets
- 2 eggs
- Mayonnaise
- Other optional: ham, cheese, onion, ketchup, mustard …
Instructions
Prepare the meat: Eliminate the telilla from the edges if it had to prevent the Milanese from curving to fry or bake. Salpimentar the fillets on both sides.
Chop garlic and parsley fine.
Beat the egg on a deep plate. Add the garlic and parsley and salt and pepper.
Pass the fillets through the egg mixture and then through the breadcrumbs (placed on another deep dish).
Heat two sunflower oil fingers in a pan or pot that is, at least, as large as the fillet.
Fry the Milanese until it is brown on both sides. Remove and place on a plate with absorbent paper.
In the same oil, fry the eggs for the sandwich.
Cut the bread in half and spread both sides with mayonnaise or the chosen sauce.
Place a few slices of tomato, lettuce – forest or chopped in Julian -, the Milanese and the egg.
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