Tag Archives: Milanesa

La Brigada ***

Estados Unidos 465
San Telmo, Buenos Aires
(+54) 11 4361.5557

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Lets face it, you’re going to get a good piece of steak no matter where you decide to eat in BA (I would honestly consider beef the cultural glue here…like music is to New Orleans). But if you’re on the hunt for the absolute best parrilla in terms of atmosphere, service, and quality of food–as most visiting tourists are–then you will certainly stumble across the name La Brigada at some point in your search (albeit be on Google, at  your hotel concierge, or local word of mouth).

Located in the heart of San Telmo and filled with gaucho/futbol memorabilia (all Boca, of course!), La Brigada is considered a major contender for the title of best parrilla in Buenos Aires, competing alongside Cabana las Lilas, Don Julio, and La Cabrera, just to name a few. One unique feature that has helped to set La Brigada apart from the rest, is that they serve the steak by cutting it with a spoon–a testament to its tenderness. Naturally, upon hearing word of this, I went to witness it myself!

The atmosphere of the place is very old-school, not dingy in any way, but broken in (as all well-loved things are). Images of cows and futbol players hang side-by-side on the walls, and crisp white linens and shiny crystal glasses adorn the tables. Upon entry, you will submit your senses to the heavenly and pungent aroma of steak, which will have you smacking your lips in anticipation of your meal. Cue the ordering frenzy!

My friends and I started our dinner off with a nice bottle of Rutini Malbec and then embarked on the delicious and abundant bread basket. Next we shared an order of Provoleta, which is a wedge of provolone cheese gilled in a cast iron skillet until it turns a delicious golden color at the edges. The provoleta was served nice and hot, and I thought it was very tasty. Although, I must admit I tend to like mine with a little more “umph.” You know, sautéed onions, peppers, and herbs (I acknowledge that it’s not traditional, but I am a modern and progressive 22-year old).

Next we ordered a simple Mixed Green Salad with Tomatoes and Onions, tossed in a balsamic vinaigrette. A salad is a salad, need I say more?

Now we get to the stuff that really matters…..the STEAK! My friend and I decided to share the whopping 30-ounce Baby Beef (mainly because this is the cut rumored to be served with a spoon…I’m a sucker for presentation) and it was enormous! Note: The portion below is on my half of the steak!

Unfortunately though, they did NOT cut it with a spoon. Not my meat, not no ones, which was a rather big disappointment. The quality of the beef, however, was incredible. It was a couple of inches thick, with just the right amount of marbled fat, and it was cooked to perfection. I asked for it medium and it actually came out medium (this is to say as American’s would define medium). I have found in Buenos Aires that they often overcook the meat, so to see red drippings on the plate when I finished was a refreshing change.

Two of my other friends ordered the Bife de Lomo in Peppercorn Sauce, which was an absolute disaster. The peppercorn sauce had some sort of metallic aftertaste (almost inedible) and the steak was completely overdone, despite their requests for medium-rare temperature. A french chef would have been appalled seeing a steak with absolutely no red hue. In fact, it was so bad that neither of them finished their meals. And it is this inconsistency between a fabulous steak and a horrendous steak that leaves La Brigada with just 3 out of 5 stars.

The Potatoes au Gratin (or shall i say, Batatas a Gratinada) were fantastic though!!! They were creamy, and cheesy, and probably my favorite part of the meal. They came as an unexpected complimentary side to the Bife de Lomo, but were large enough to share among the entire table. Likewise, the French Fries were also very tasty!

My other friend (already a getting a little tired of beef), decided to order the Chicken Parmesan (or Milanesa Suprema Napolitana de Pollo). Given the size (which you can see below), she  was able to spare me a couple of bites and I thought it was delicious. I wouldn’t normally order chicken at a well known steakhouse, but I was impressed by the dish.

Last but not least, we ordered a Creme Brûlée  and round ofcafe con leches for dessert. The creme brûlée was spot on and a perfect way to end our meal.

Overall, I would be willing to give La Brigada another chance because half of the meal was great, but I do prefer La Cabrera and Cabana las Lilas as it stands right now (and I plan to try Don Julio this coming week to make my final judgement!).

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Filed under Buenos Aires Restaurants, International Restaurants

{ Chicken Milanesa }

Based on my observations here in Buenos Aires, there are five staple dishes in the Argentine diet: steak, pizza, pasta, empanadas, and milanesas (they will also consume dulce de leche in any, and every, form possible!). But milanesas are just about as popular in Argentina as hamburgers are in America. Likewise, they are decorated with many different toppings and condiments and served in numerous forms. Originally an Italian creation, Milanesa is a thin slice of meat—veal, chicken, or beef—that is breaded and fried to a golden perfection. Argentines, however, have taken their creative liberties with this simple dish and used it as a blank canvas to invent unfathomable and uncountable flavor combinations. There are even entire restaurants dedicated to the art of milanesas (i.e. Club de Milanesa). Toppings range from four cheeses, to sundried tomatoes and basil, to fried eggs and pancetta. Here is a look to get you inspired:

This is my simple recipe for chicken milanesa, although you can do it with any meat and top it with any ingredients that you like! I prefer mine simple like the Italians, with a little bit of fresh squeezed lemon juice and a nice side salad.

{ My Tips for Cooking the Milanesa }

  • Really pound out the chicken so that it is thin and tender.
  • Use panko breadcrumbs if you can, they seem to brown nicer.
  • Bread the chicken one-hour before frying it, allowing it to chill in the refrigerator in the meantime. I find that this helps the breading adhere to the meat, so it doesn’t fall apart when you are turning it.
  • Make sure the oil is hot enough before you start to fry. I test the temperature of my oil by throwing in bits of breadcrumbs, and checking that they sizzle upon submersion. Also, make sure that the oil is not too hot or the breading will burn and the meat won’t cook. You should heat the oil over a medium-high flame, not high.
  • When you remove the fried chicken from the oil, place it on a bed of lettuce leaves, which absorb the oil better than paper towels and brown paper bags!

 { Ingredients }

  • 1 cup all-pupose flour
  • 2 eggs, beaten with a splash of milk
  • 1 ½ cups panko breadcrumbs
  • ½ cup freshly grated parmigiano reggiano cheese
  • 1 ½ pounds chicken breast, pounded to ¼” thickness
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil for frying (Extra Virgin Olive Oil, if it’s in your budget!)

 { To Make the Milanesa }

Set up three bowls; one with the flour, one with the beaten eggs, and one with the breadcrumbs combined with the parmigiano reggiano cheese. Season the chicken breasts with a little kosher salt and black pepper and then take each piece of chicken through a standard breading procedure: dredge in the flour (shaking off the excess), then through the egg wash, and then through the breadcrumbs.

Make sure that the chicken is well breaded!! Lay the breaded chicken on a baking sheet and allow to sit in the refrigerator for a hour or so.

Pour the oil into a large sautee pan until it reaches a thickness of about half an inch (remember, you want it to cover the chicken). Then heat the oil over a medium-high flame. Once the oil is hot, cook the chicken in batches for 4 to 5 minutes on each side, or until golden brown and crispy!

When the chicken is removed from the pan, lay it on a bed of lettuce leaves to absorb the oil and sprinkle with a bit of kosher salt.

Serve with fresh lemon wedges or go the Argentina route and top it with whatever your heart desires!

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