argentinianbeefclassicfriedcheeseweeknight

Milanesa Napolitana

Name: Milanesa Napolitana
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Argentinian
Ingredients: 2 pieces, 150 g each beef escalopes, thinly pounded; 4 g fine salt; 1 g black pepper; 1 clove, 5 g garlic, finely grated; 2 medium eggs; 80 g breadcrumbs; 20 g grated Parmesan; 80 ml sunflower oil; 120 g tomato passata; 2 g dried oregano; 2 slices, 60 g cooked ham; 120 g mozzarella, sliced or grated

Milanesa Napolitana combines a crisp, golden beef cutlet with bright tomato sauce, savory ham, and a blanket of melted mozzarella. It is hearty, comforting, and deeply satisfying, with crunchy edges and a rich, cheesy finish.

30 min

2 servings

873 kcal

Argentinian

Ingredients

Para las milanesas

2 pieces, 150 g eachbeef escalopes, thinly pounded
4 gfine salt
1 gblack pepper
1 clove, 5 ggarlic, finely grated
2 mediumeggs
80 gbreadcrumbs
20 ggrated Parmesan
80 mlsunflower oil

Para la salsa y cobertura

120 gtomato passata
2 gdried oregano
2 slices, 60 gcooked ham
120 gmozzarella, sliced or grated

Instructions

1
Pat the beef escalopes dry and, if needed, pound them between sheets of baking paper to about 5 mm thick so they cook quickly and evenly. Season both sides with the salt, black pepper, and grated garlic.
2
In a shallow bowl, beat the eggs until smooth. In a second shallow bowl, mix the breadcrumbs with the grated Parmesan. Coat each escalope first in egg, then in the breadcrumb mixture, pressing firmly so the crumbs adhere well; this helps create a crust that stays on during frying.
3
Warm the tomato passata in a small pan over medium heat for 2 to 3 minutes with half of the dried oregano, just until lightly thickened and no longer raw-tasting. Set aside.
4
Heat the sunflower oil in a large frying pan over medium-high heat. Fry the breaded escalopes for 2 to 3 minutes per side until deep golden and just cooked through. Adjust the heat as needed so the coating browns without burning. Transfer to a tray or oven-safe pan.
5
Top each fried milanesa with a thin layer of the warm tomato sauce, then add a slice of cooked ham and the mozzarella. Sprinkle with the remaining dried oregano.
6
Place under a hot grill or in a very hot oven for 3 to 4 minutes, just until the mozzarella is fully melted and bubbling at the edges. Serve immediately while the crust is still crisp underneath and the topping is hot.

Nutrition per serving

873 kcal

Calories

61g

Protein

33g

Carbs

55g

Fat

Fiber

Notes

•For the best beginner-friendly result, ask the butcher for very thin beef escalopes; this keeps the total cooking time short.
•Do not overload the milanesas with sauce or the crust can soften too much.
•Classic sides include mashed potatoes, fries, or a simple green salad.
•If your mozzarella is very wet, pat it dry first so the topping melts rather than steams.

Background

Milanesa Napolitana is a beloved Argentine dish inspired by the breaded cutlet traditions brought by Italian immigrants. Despite its name, it is considered an Argentine creation, usually credited to Buenos Aires, where a milanesa was topped with tomato, ham, and cheese and became a classic of home cooking and bodegones.

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