This is simply delicious in anybody’s language and can be bought at most ‘almacenes’ (stores) in Argentina as a cheap, on-the-go snack. No plates or cutlery are needed, just a serviette or two.






Skill level

Average: 5 (1 vote)


  • mayonnaise
  • 1 large baguette, cut into 20-cm (8-in) lengths and sliced in half
  • 1 small cos (romaine) lettuce, leaves separated
  • 2 large tomatoes, thinly sliced


  • 300 g (10½ oz/2 cups) plain (all-purpose) flour
  • 200 g (7 oz/2 cups) dried breadcrumbs
  • 1 tbsp dried oregano
  • 3 eggs
  • 4 beef schnitzels (about 200 g/7 oz each)
  • sea salt and freshly ground
  • black pepper
  • vegetable oil, for frying


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make the milanesas, tip the flour onto a plate. Combine the breadcrumbs and oregano in a bowl. Beat the eggs in a separate bowl.

2. Season the beef with salt and pepper and press the meat into the flour to coat all over. Dip the schnitzels into the egg to coat completely, then press into the breadcrumbs. Set aside or refrigerate until needed.

3. Preheat the oven to 140°C (285°F).

4. Pour 2–3 cm (¾–1¼ in) of vegetable oil into a large frying pan and heat over medium–high heat. Wait a few minutes, then drop a breadcrumb into the oil. If it sizzles on contact, the oil is ready. Carefully lower two crumbed schnitzels into the oil and cook for 4–5 minutes, until golden, then turn over and cook for a further 2–3 minutes, until golden. Transfer to the oven to keep warm while you cook the remaining schnitzels.

5. Spread the mayonnaise on the cut side of the bread. Top the bottom half of each small baguette with the lettuce, milanesa and tomato, then place the remaining halves on top. Serve immediately.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99