Cooking with Argento


  • 1/2 K Eye of round steaks
  • 11 eggs
  • 2 tbsp chopped fresh parsley
  • 3 chopped garlic cloves
  • 1/2 K breadcrumbs
  • Salt and pepper
  • 1 K potatoes
  • 2 L vegetable oil



Milanesas. Serves 4

Clean the meat, take nerves and fat out.
Peel the garlic cloves and chop.
Chop the parsley.
Beat the eggs. Then mix them with parsley, garlic, salt and pepper to taste into a bowl.
Place the meat and the breadcrumbs in separate trays.
Take 1 slice of meat, soak it in the beaten egg and breading both sides. Continue with all the meat.
Leave them about 30 minutes in the refrigerator to incorporate more flavour.

Papas fritas

Peel the potatoes. Cut french fries style.


Milanesas: Heat the oil until warm. Fry back and forth until the bread is golden browned, remove and wipe dry with paper.
French fries: Heat the oil until warm and fry until golden brown.
Fried eggs: Get your frying pan on a medium to low heat and add enough oil, crack the eggs into the pan and cook until the tops of the whites are set but the yolk is still runny.


Place a Milanesa in the dish and two fried eggs on top, add a  serving of French fries aside.

#TheRealArgentina tips:

– Break up the fried egg once on top of the Milanesa so that it soaks in the juice.

– Pair with Argento Malbec Rosé.

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