The milanesa is the most-eaten dish in Argentina and possibly the least glamorous — a thin cutlet, egg, breadcrumbs, hot oil. Every household seasons the breadcrumbs and every household thinks their combination is the one. This is the consensus version: garlic and parsley leading, oregano behind, white pepper because it disappears into pale breading where black pepper speckles it, and the smallest amount of nutmeg. Leave the nutmeg out and it is fine. Put it in and people ask what is in it.
3 tbsp per 2 cups breadcrumbs. Season the beaten egg too — 1 tsp per two eggs, with a crushed garlic clove — which is the step most recipes skip and the one that matters. Beef, chicken, pork, eggplant. Also good in meatloaf and mixed into ricotta.
Granulated garlic, parsley, sea salt, oregano, white pepper, nutmeg.
