Wednesday, March 22, 2023

Milanesa and a Pisano Tannat from Uruguay #WorldWineTravel

This classic Uruguayan Milanesa is made from Sirloin Steak, sliced and pounded into cutlets that are then breaded and fried to a crisp golden brown.  Chimichirri is the traditional accompaniment to this delicious dish that I paired with a Pisano Tannat.

Milanesa and Wine

The World Wine Travel Group are Off to Uruguay......
I am hosting this month as we travel around South America, exploring the food and wines this Continent offers.


Sirloin Steak Cutlets, crisp and brown on the outside and medium rare on the inside, are the trademark of Urguayan Food where Beef is King.  Influenced by the Germans who brought Schnitzel, the Uruguayan version is topped with their traditional Chimichurri. They also make Milanesa Napolitana which is equally delicious but served topped with ham, tomato sauce and Mozzarella Cheese having been influenced by Italy.

Pisana Tannat Wine

Tannat is the most popular grape used for red wine in Uruguay, historically grown in southwest France it grows nicely in Uruguay and is considered the National Grape.   I found a Tannat from the Pisano Family Winery. The RPF stands for Reserva Personal de la Familia.  I can see why it is the Family's Personal Reserve.  It is a lovely wine.

I purchased both a bottle of Tannat and a bottle of Pisano's Chardonnay that I haven't opened yet from Total Wines.  This bottle of Tannat was under $25 and one taste made me realize that I would be willing to pay more for this intense, fruity, full bodied wine.  It paired very well with the Milanesa but I can't wait for grilling season when I can open another bottle to pair with a char grilled steak!!

Please stop by and visit Cam and Gwendolyn.  I have made Chivito before and your are definitely going to want to see Cam's version with homemade rolls.  I am also anxious to see what 4 wines Gwendolyn has found for us to try from Uruguay.

Entrees, Beef, Fried, Breaded,
Entrees, Beef
Yield: 8 servings
Author: Wendy Klik
Uruguayan Milanesa

Uruguayan Milanesa

This classic Uruguayan Milanesa is made from Sirloin Steak, sliced and pounded into cutlets that are then breaded and fried to a crisp golden brown. Chimichirri is the traditional accompaniment to these delicious steaks.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min


  • Handful of fresh parsley
  • 1 slice Vidalia onion
  • 3 cloves garlic
  • 1 T. dried oregano
  • 1/2 t. crushed red chlii pepper
  • 1 t. cumin
  • 1 T. cider vinegar
  • squeeze of lemon juice
  • 1/3 c. olive oil
  • salt and pepper, to taste
  • 2 (2 lb) sirloin steaks, cut from the bone into 4-5 pieces and trimmed of fat.
  • 1 c. flour
  • 2 eggs
  • salt and pepper, to taste
  • 2 c. seasoned bread crumbs
  • 1/4 c. butter
  • 2 T. olive oil


Chimichurri Sauce
  1. Place the parsley, onion and garlic into a food processor and pulse until finely chopped. Add the oregano, crushed red pepper, cumin, vinegar, lemon and olive oil. Pulse until combined.
  2. Pour into a bowl, taste and season with salt and pepper adding additional olive oil if needed.
  1. Place the steak, one piece at a time, inside a plastic bag or cover with plastic wrap. Using a meat mallet pound each piece into a thin cutlet.
  2. Make a dredging station by placing 3 shallow bowls onto your counter. Fill the first bowl with the flour.
  3. Place the eggs into the second bowl, season with salt and pepper and whisk with a fork.
  4. Place the bread crumbs into the 3rd bowl.
  5. Dredge the cutlets, one at a time into the flour. Tap off any excess and then dredge in the egg wash before dredging in the bread crumbs. Place onto a plate next to your stove.
  6. Melt the butter over med high heat in a large skillet. Add the olive oil and when hot but not smoking, cook the steaks, in batches, for about 2-3 minutes per side until golden brown and crisp. Remove to a platter and keep warm while finishing the next batch.


Adapted from a recipe found at Jenny is Baking

Nutrition Facts



Fat (grams)

33.8 g

Sat. Fat (grams)

11.27 g

Carbs (grams)

33.85 g

Fiber (grams)

2.29 g

Net carbs

31.58 g

Sugar (grams)

2 g

Protein (grams)

25.13 g

Sodium (milligrams)

558.26 mg

Cholesterol (grams)

104.07 mg


  1. I poured this same bottle of wine and know that the dish you made would have been amazing. Now, I guess, I need aother botttle. Cheers.

    1. I am going to get another bottle, I thought it was very good for the price.

  2. Your Uruguayan Milanesa sounds perfect with the Pisano RPF Wendy. Thanks for leading the charge this month. I wish we'd had more participation!


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