This milanesa is a pounded chicken breast. We have found that every food store, day market called a feria and even small tiendas called almacens have these tasty meats available. In Tienda Inglesia you can find them breaded ready to cook or already cooked and ready to eat. We found these above at our Sunday market all ready to be cooked. The first time we went to this market day so many of the older women were buying up packets of these – must have been for Sunday lunch with family. They looked like pretty experienced cooks so we decided to follow suit and buy a few for our Sunday lunch. Well they were wonderful, flavored bread crumbs or cracker crumbs on a thin piece of chicken breast, heat a bit of oil in a pan and sauté and you are ready to eat.
I would definitely buy these again. I covered mine in Bolognese sauce and some mozzarella cheese and Joe’s in Caruso sauce which is very popular here. Caruso sauce was first created in the 1950s in Uruguay by Raymundo Monti of the restaurant ‘Mario and Alberto’, located at the intersection of Constituyente and Tacuarembó Streets in Montevideo. Monti wanted to create a new recipe following the current traditions of Italian Cuisine. The dish was named in honor of the famous Neapolitan tenor Enrico Caruso (1873–1921) who was a popular figure in South America during his tours of the 1910s. It is a rich cream sauce with mushrooms and ham, it became known as Caruso sauce and is sold fresh in the refrigerator section of most grocery stores here.