Milan Day: 6 non-traditional cups to prepare them

Ordered by adults and children, clbadic or renewed according to the new gastronomic recipes,
the Milanese remains undefeated in the first place as the most requested dish in our country.

So much so that a group of Argentines proposed, a few years ago, to become, the only fact of honoring it, in the

Milan's Day

.

Although it is one of the most popular dishes, there is no great creativity in Argentine homes to vary the recipes. "The public has little knowledge of the versatility and cooking properties of some cuts of meat," say the dietary guidelines developed by the Ministry of Health.

In the same vein, Juan, who has a butcher's shop in the Montserrat district, explains that the traditional cuts to make milanes such as the bad, the loin and the peceto have become more expensive (they cost more than 350 pesos per kilo) . while others can fulfill the same function and that its price is less than 300 pesos per kilo.

The good news for fans of this dish is that milan can be prepared with all kinds of meat. "The secret is to know how to choose, they should not have nerves that make chewing difficult," says the butcher.

This food is not only rich, convenient and easy to prepare, but the Institute for the Promotion of Argentine Beef also emphasizes that it is a "dish in which the meat yield is improved". In addition, they add, it facilitates family organization because "it can be prepared in advance and kept refrigerated until it is consumed".

The palette This is one of the non-traditional cuts recommended, but for the Milanese to be successful, "you have to ask the front part and not the front part because you have nerves," warns the butcher. You get an average of $ 156.9 per kilo according to Clear Prices.

When it comes to saving and playing the milanes, another suggested cut is the
pop corn ($ 227, 4 the average kilo). "They come out very well, just soften them with the hammer first," he adds.

For its part, the
baby turtle You can also become the protagonist of this meal (average $ 184.9 per kilo). "You have to remove the muscle from the middle part because it's hard and then you can put in the net," says Juan.

If you want to make a gastronomic dish to surprise the guests, the journalist Pietro Sorba, in his book Recipes of meat, recommends to prepare milanesa of
liver ($ 59.9 per kilo average). "Ask the butcher to cut it as if to make milanes without forgetting to remove the skin that surrounds it," he suggests.

Sorba further proposes that typical cuts of
pout (as the
skirt, which is $ 100.9 per kilo average) could be another cut to prepare good milanesa and, incidentally, to recycle leftover meat after preparing a stew cm thick.

Finally, if it is not to waste food, one of the latest trends is to prepare the milanes
roast ($ 180.9 per kilo average). "You have a lot of food on Sundays and you can recycle it," says the butcher.