Overview
- El Gourmet will air the episode Friday, March 6 at 18:30, with repeat broadcasts on Wednesday 11 and Friday 20 at the same hour.
- The program traces the milanesa’s origin and cultural role and points viewers to standout versions from premium restaurants to neighborhood bodegones.
- Petersen shares practical techniques on cuts and thickness, breading and egg mixtures, frying versus baking, and the use of lemon to balance richness.
- He highlights methods from his Hermanos restaurant, including vacuum‑packed Angus beef wet‑aged 40 days and hand‑breaded cutlets for tenderness and crunch.
- The special fits El Gourmet’s single‑episode tributes to Argentine staples and builds on Petersen’s 2025 book, Milanesas.