Argentine Milanesa with Creamed Spinach and Onion Fugaceta

In a skillet, heat some olive oil and quickly sauté the spinach, using a fork to help toss. Use half a whole garlic clove pierced onto the fork to gently infuse the spinach with flavor, avoiding a strong garlic taste.

Season the sautéed spinach with salt and black pepper. Add onion that has been previously sautéed to enhance the flavor of the cream.

Prepare the béchamel base by melting the butter in a saucepan, adding all the flour at once, and mixing until a paste forms (roux). Gradually incorporate the milk while stirring constantly to prevent lumps.

Adjust the seasoning of the béchamel, cook until the desired consistency is reached, and then mix in the sautéed spinach.

Process the spinach cream mixture with an immersion blender until a smooth and creamy consistency is achieved. Adjust the seasoning by adding salt, black pepper, and nutmeg (optional).

Prepare the breading mixture: combine panko breadcrumbs, coarsely crushed stale bread, and grated Parmesan cheese. In another container, season the eggs with fresh thyme and fresh parsley.

Pound the steaks with a mallet to widen them, characteristic of traditional milanesa. Season the meat with salt and thyme.

Bread the steaks by dipping them successively in seasoned flour, beaten egg, and finally, the panko/bread mixture, ensuring they are fully coated.

Fry the milanesas in oil preheated to a medium temperature (about 330-340°F / 165-170°C) until they are well browned and crispy.

For the Fugaceta dough, dissolve the yeast and sugar in the warm water. Add a little olive oil, the flour, and salt, and mix until the dough pulls away from the mixer.

Let the Fugaceta dough rise until doubled in size. While the dough rises, cut the onions in half and then into thin strips (julienne). Season them with olive oil and fresh thyme.

Divide the risen dough into two portions (2/3 for the base and 1/3 for the topping). Grease a baking pan and stretch the larger portion of the dough with your fingertips, leaving a border.

Distribute the mozzarella over the base, leaving space at the border. Cover with the remaining dough, sealing the edges to enclose the cheese filling and prevent it from leaking during baking.

Decorate the surface with the seasoned onion strips. Make small holes in the dough with the tip of a knife to allow air to escape.

Bake the Fugaceta in a preheated oven at 400°F (200°C) for approximately 45 minutes to 1 hour, until it is golden brown and has a rustic appearance.