The "classic" way is pan fried, although an increasingly popular alternative is oven cooked with just a little oil. I've never tried / seen it deep fried, but I don't imagine it would be too good as it would probably overpower its tastiness.
Of course! The milanesa itself is veal or thin beef cuts, soaked in egg batter with oregano, and then breaded. On top of that there's ham, cheese and tomatoes (that's the "Napolitana" part of it), and then it has two eggs on top of all of that (that's why it's "on horseback"). Classical dish in Argentina.
[I ate] Milanesa Napolitana a Caballo (Napolitan Milanesa on Horseback)
Franconstein OP t1_j1ieoqt wrote
Reply to comment by ttystikk in [I ate] Milanesa Napolitana a Caballo (Napolitan Milanesa on Horseback) by Franconstein
The "classic" way is pan fried, although an increasingly popular alternative is oven cooked with just a little oil. I've never tried / seen it deep fried, but I don't imagine it would be too good as it would probably overpower its tastiness.