How to prevent the breadcrumbs from coming off the breadcrumbs?

Milanesas are a true classic on the Argentinian table, in fact they are among the 5 favorite foods when choosing a dish. It can be accompanied with the garnish that we like the most and is the one preferred by the boys.

We can also say that it is versatile because it accepts numerous variants, since you can prepare meat, chicken, pork milanesas, among other flavors. In addition to being accompanied with the ingredients that most please the palate, such as cheese, vegetables and even some sauce to taste.

However, so that we can add everything we want, it is vital that the breadcrumbs do not come out of the breadcrumbs. Each cook has their secrets or tips to share so that we get delicious Milanese with the breadcrumbs very firm and without coming apart.

Below are the following tips or tricks:

• First of all, the secret is in the prior preparation of the Milanese. Precisely in the meat you have to cut all the small nerves that it has because when these enter the heat of the oil they contract the meat, thus separating or detaching the breadcrumbs from the Milanese.
• Another tip closely related to this is to monitor the temperature of the oil because when it is very hot the meat shrinks inside. It is literally overcooked to the point of drying it out, because its juice evaporates, destroying the external structure and releasing the breadcrumbs.
• So that the breadcrumb coating does not come off, we first dip it in egg and then in breadcrumbs, but it is important to press well with the palms of your hand so that it adheres much more. Then we repeat the procedure one more time and this way the breadcrumbs will be firmer and cling to the breadcrumbs.
• On the other hand, if we like puffed milanesas, the recommendation is to first pass it through flour to eliminate the humidity. Let’s remember that the flour absorbs the juices, then we do pass it through the seasoned egg and finally the breadcrumbs.
• It is not recommended to use vinegar and/or lemon in the marinade, simply because it loosens the breadcrumbs. Obviously we can use it later as a dressing on Milanese, before consuming it.
• Another trick to keep in mind after passing them through breadcrumbs is to let them rest for a few minutes so that the moisture of the meat absorbs the breadcrumbs.
• When frying them you have to handle them very carefully, do not turn them too much in the pan.
• Something essential if we notice that the breadcrumbs are very rough, it can be mixed with a little flour to improve its texture.
• When we beat the eggs to pass the Milanese, we can add a little water and also a tablespoon of mayonnaise.
• Finally, the most essential trick has to do with resting the milanesas once prepared. Place them in a flat container, covering them with plastic wrap, and place them in the refrigerator for approximately 10 minutes before frying.