How to prevent the breadcrumbs from coming off the breadcrumbs?

Definitely, we all love Milanesas, it is the great Argentine classic. Perhaps the simplicity of its preparation or the fact that it can be accompanied with any garnish, which makes it the favorite of adults and children.

It is also a very versatile preparation since we can make countless variants, such as meat Milanese, chicken Milanese, pork Milanese, which are some of the best known. We can bread any ingredient we can think of. Without a doubt, they are practical when it comes to accompanying any preparation, you can even make them stuffed or another good option is Neapolitan style, accompanied by sauce and cheese.

Although milanesas are something simple to prepare, they don’t always turn out well. Have you ever wondered how to keep the breadcrumbs from coming off the breadcrumbs? We all have tricks that we put into practice for certain dishes and in the case of Milanese, for us they are no exception.

In this case, we have put together a couple of tips or advice that will help you so that your Milanese come out with very firm breadcrumbs and do not come off.

Tips and advice so that the breadcrumbs do not come off the breadcrumbs

• One of the things that many do not take into account is the choice of meat, there are a couple of cuts that are usually used to make Milanese, it is not advisable to use just any type of meat. Those cuts that have many nerves are not suitable for this type of preparation, since when cooked the nerves contract due to the action of the heat, separating the breadcrumbs from the meat. 
• Another thing that is extremely important for the result to be a perfect Milanese is the heat of the oil. If it is too hot, the meat will quickly shrink and overcook, naturally releasing into breadcrumbs.
• So that the breadcrumbs do not come off, it is necessary to ensure that they are very firm and even over the entire surface of the meat. That is why you first have to pass it through egg and then through breadcrumbs but pressing well so that it sticks correctly. Then we repeat the operation, this way we will ensure that the breadcrumbs are firmer and more adherent to the breadcrumbs.
• Another good trick so that the Milanese don’t come out puffy is to first coat them in flour or starch to completely eliminate the moisture in the meat. Let’s keep in mind that both flour and starch absorb juices, so after giving the meat a good bath with either of them, the fetas will be ready to pass through egg and breadcrumbs, there would be no need to repeat the operation. .
• Whether you make them in the oven or fry them, it is also important to let the Milanese rest once they are done. It is recommended to leave them in the refrigerator for approximately 30 minutes, so that the breadcrumbs absorb the moisture from the meat.
• If you notice that the breadcrumbs are very rough, we can mix in a little flour to improve the appearance and texture of the final result.

Without further ado, we hope that these tips are useful to you and if you have any suggestions about them, we invite you to leave us your comment.