Name: Veal Milanesa
Yield: Makes 6 servings
Ingredients: 6 rib veal chops, trimmed, bones still attached; Salt and pepper; 3 large eggs; 2 large garlic cloves, minced; 4 cups fresh breadcrumbs (from 8 slices firm white sandwich bread); 8 tablespoons olive oil; 1/2 cup (1 stick) unsalted butter; 1 bunch fresh arugula, torn into small pieces (about 1 cup); 6 medium tomatoes, cut into 1/2-inch-thick wedges, or 1 pint cherry tomatoes, halved; 2 tablespoons red wine vinegar; Dijon mustard, for serving

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge.

As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef.

Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."

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