Milanesa
Another Argentinian dish with Italian influence is milanesa, known as escalope in the rest of the world.
Usually made from silverside -- a round of beef from the outside of the leg -- or chicken breast, the meat is hammered down to a thin cut before being bathed in breadcrumbs, then either fried or baked.
Toppings, however, raise this dish's excitement levels.
A caballo (on horseback) means topped with a fried egg, a la napolitana ups the ante with cheese and tomato sauce, while a la suiza uses gruyere.
Larger appetites should order completa, with ham, cheese and tomato sauce. Best accompanied with French fries and a token salad.