A thinly pounded, breaded veal or beef cutlet, fried crisp and then topped with tomato sauce, ham and melted cheese. Everyday fare in Argentina, and with the napolitana finish festive enough for a Sunday.
Milanesa a la napolitana
Region: Buenos Aires
Milanesa a la napolitana
Region: Buenos Aires
Method
01
Prepare the meat
Pound the cutlets paper-thin with a meat mallet between two sheets of cling film. Season with salt and pepper.
02
Bread
Dip each cutlet first through the flour, then through the beaten egg, and finally through the breadcrumbs. Press the breadcrumbs on well.
03
Fry
Heat a layer of oil in a large frying pan over a medium-high heat. Fry the cutlets for 2–3 minutes per side until golden brown and crisp. Drain on kitchen paper.
04
Finish
Preheat the oven grill. Lay the fried milanesas in an ovenproof dish, spoon the tomato sauce over the top, put a slice of ham on each cutlet and sprinkle with the cheese.
05
Gratinate
Put under the grill for 3–5 minutes until the cheese is completely melted and lightly spotted golden brown.
06
Serve
Finish with fresh oregano and serve immediately, with mash or chips and a salad.
Tips & notes
Pound the meat really paper-thin; the thinner the cutlet, the crisper the end result and the quicker it cooks. Don't fry the milanesa for too long beforehand; it cooks a little further under the grill with the topping. Best straight away; keep leftovers in the fridge for a maximum of 2 days and reheat them in the oven or air fryer so the crust stays crisp.
Variations
- Serve plain, without ham/cheese/tomato sauce, for an ordinary milanesa, the everyday variant.
- Replace the tomato sauce with creamy mushroom sauce for a milanesa a la suiza.
Contains:
Gluten
Eggs
Milk
Serve with
| Calories | 449 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 38 g |
| Fat | 17 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
