May 3, 2022 – 21:16
Today is a very important day for Argentines, especially for those who enjoy food. Today marks Milanesa Day, and in Luján the preparation of the world’s largest “milanga” took place.
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The love of Argentines for the milanesa is unconditional. Thus, although the consumption of meat fell, the Milanese are the exception. It heads the list of the most chosen meals with beef, according to the Institute for the Promotion of Beef (Ipcva).
Milanesa Day is celebrated in Argentina every May 3. The date was born as a trending topic on social networks and, for a few years, this classic meal of Argentine gastronomy has been celebrated with promotions and special menus throughout the month.
In 2022, Milanesa Day was celebrated with a Neapolitan super Milanesa of 4 meters by 3 meters, which wants to be a world record. The Holis Food factory prepared throughout the early morning, with 20 chefs from its team, a Neapolitan Milanese that weighed between 800 and 1,000 kilograms.
In the middle of Plaza Belgrano, in Luján, the record Argentine milanesa was made. And incredible amounts of ingredients were used: 580 kilos of buttock meat, 420 kilos of breadcrumbs, 50 kilos of mozzarella, 50 kilos of ham and 100 liters of tomato sauce.
At mid-morning today, Tuesday, May 3, the world’s largest milanese began to fry in 2,000 liters of oil at a temperature of 140 degrees. For that, a specially designed mega frying pan (4.5 meters long by 3.2 meters wide and 50 centimeters high) was used.
Finally, around noon, it was ready to be shared with the almost 2,000 people who came to the square in front of the Basilica of Luján.
What is the origin of the milanesa
The origin of the milanesa or milanga has many versions. The most accepted says that it comes from the Italian city of Milan, where it is known as cotoletta. They say that in the year 1134, when Milan was part of the Austro-Hungarian empire, an Italian cook presented this dish to the Court for the first time.
Fried milanese, with a few drops of lemon and French fries, the dish that is not lacking in the Argentine table. With the arrival of immigrants to Argentina, the cotoletta alla milanese became the Milanese we all know. But there is more! Already in the 1950s, the Neapolitan Milanese began to become popular. Its creation was the result of an accident in the 1950s. They say that Don José Nápoli, owner of a bodegón that was in front of the Luna Park stadium in Buenos Aires, had the idea of ”covering” a milanese that had been badly burned in the fryer
To hide it, he used tomato sauce, ham and mozzarella cheese, those ingredients with which he prepared the pizzas that all the clients ate when they left to watch the popular boxing matches at the Luna.
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