Argentine · main
Milanesa
Milanesa reads umami 6.0, richness 5.3 and allium 4.6 on Palate's 0–10 flavor X-ray — a Argentine main, about 27 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.3 / 10
- Sweet & Fruity — 0.9 / 10
- Sour & Bright — 1.1 / 10
- Bitter & Earthy — 1.0 / 10
- Rich & Fat — 5.5 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Umami 6.0 · Richness 5.3 · Allium 4.6 · Salinity 3.3 · Herbaceous 3.2 · Warm Spice 1.9 · Heat 1.0 · Sweetness 0.9 · Citrus 0.9 · Floral 0.9 · Bitterness 0.9 · Nutty 0.8 · Earthy 0.6 · Sourness 0.5
What's in it (8)
- 4 thin beef escalopes (about 1.5 lbs total)
- 3 eggs
- 2 cups breadcrumbs
- 3 cloves garlic
- 2 tbsp parsley
- salt to taste
- 1/2 tsp black pepper
- 1/2 cup oil for frying
Time & effort: about 27 min · effort: easy
Nutrition (per 100 g, engine-estimated): 204.8 kcal, 19.3 g protein, 6 g fat, 18 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Beat eggs with minced garlic and parsley.
- Dip each escalope in the egg wash, then coat thoroughly in seasoned breadcrumbs.
- Shallow-fry in hot oil until the crust is deep golden on both sides and the meat is cooked through.
Dishes with a similar flavor shape
- Dirty Rice — Cajun/Creole
- Leberknödelsuppe (Liver Dumpling Soup) — German
- Keftedes — Greek
- Pea Soup with Pork (Ärtsoppa) — Scandinavian
- Coxinha — Brazilian
Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.