Pork Matambre Fugazzeta Milanesa

Ingredients

• 1 Pork matambre (flank steak) (Whole)
• 4 Eggs
• 1 cup Flour (For the first coating)
• 1 handful Parsley (Chopped)
• 1 handful Cilantro (Chopped)
• 5 cloves Garlic (Minced)
• Red pepper flakes (To taste)
• Paprika (To taste)
• 1 tbsp Mustard
• 1 Lemon (Zest only)
• Salt and pepper (To taste)
• 2 cups Breadcrumbs (Amount needed for breading)
• 2 Large onions (Julienned for the fugazzeta)
• 300 g Cheese (Mozzarella or similar for melting)

Steps

1. 1

   Make shallow diamond-shaped cuts on the pork matambre to prevent it from curling or shrinking during cooking.

2. 2

   Season the meat with salt and pepper on both sides and dredge it in flour, shaking off the excess.

3. 3

   In a bowl, whisk the 4 eggs and season with the minced garlic, parsley, cilantro, salt, pepper, paprika, red pepper flakes, one tablespoon of mustard, and the lemon zest.

4. 4

   Dip the floured matambre into the egg mixture, ensuring it is thoroughly coated.

5. 5

   Dredge the matambre in breadcrumbs, pressing firmly so the breading adheres well.

6. 6

   Place the milanesa on a baking sheet and cook in a preheated oven at high heat (approx. 220°C / 425°F) for about 30 minutes or until golden brown.

7. 7

   Meanwhile, sauté the julienned onions in a pan with a little oil until they are tender.

8. 8

   Remove the milanesa from the oven, cover with plenty of cheese and the sautéed onions on top.

9. 9

   Return to the oven to gratiné until the cheese is completely melted and bubbly.

10. 10

    Serve hot, ideally accompanied by french fries or a salad.

Notes

If the matambre is very large and does not fit in a pan, oven cooking is the best option to achieve a crispy milanesa without using much oil. It is recommended to pair it with a Whiscola (30% whisky, 70% cola soda, and plenty of ice).

Nutrition per serving

• milanesa
• matambre
• pork
• fugazzeta
• baked
• main dish
• argentine food
• gratin