Milanesa Napolitana

Nutrition · per serving

Steps

1. 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 pieces, 150 g each beef escalopes, thinly pounded4 g fine salt1 g black pepper1 clove, 5 g garlic, finely grated
2. 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.

   2 medium eggs80 g breadcrumbs20 g grated Parmesan2 pieces, 150 g each beef escalopes, thinly pounded
3. 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.

   120 g tomato passata2 g dried oregano
4. 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.

   80 ml sunflower oil2 pieces, 150 g each beef escalopes, thinly pounded
5. 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.

   120 g tomato passata2 slices, 60 g cooked ham120 g mozzarella, sliced or grated2 g dried oregano
6. 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.

   120 g mozzarella, sliced or grated

Origin & History

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.