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Milanesa Napolitana

A beloved Argentinian dish featuring thin breaded beef cutlets topped with tomato sauce, ham, and melted cheese. This hearty comfort food showcases the Italian influence on Argentinian cuisine and is typically served with French fries or mashed potatoes.

50 minMediumServes 4580 cal/serving

ArgentinianDinnerStovetop and OvenStandardHigh ProteinAlcohol-Free

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Ingredients

  • 4 beef top round steaks, thinly sliced (about 1/4 inch thick)
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 3 large eggs, beaten
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 2 cups plain breadcrumbs
  • 1 cup vegetable oil (for frying)
  • 2 cups tomato sauce (marinara)
  • 1 tsp dried oregano
  • 4 slices sliced ham
  • 2 cups mozzarella cheese, sliced or grated
  • 1/4 cup parmesan cheese, grated
  • as needed French fries or mashed potatoes (for serving)
  • 2 lemon wedges (for serving)

Instructions

  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    If needed, place each 4 thinly sliced (about 1/4 inch thick) beef top round steaks between two sheets of plastic wrap and gently pound to about 1/4 inch thickness using a meat mallet.

  3. 3

    Season the beef cutlets on both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.

  4. 4

    In a shallow dish, beat the 3 beaten large eggs with the 2 minced garlic cloves and 2 tbsp finely chopped fresh parsley.

  5. 5

    Place the 2 cups plain breadcrumbs in another shallow dish.

  6. 6

    Dip each beef cutlet into the egg mixture, allowing excess to drip off, then dredge in breadcrumbs, pressing gently to adhere.

  7. 7

    Heat 1 cup vegetable oil (for frying) in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.

  8. 8

    Fry the breaded cutlets for about 2-3 minutes per side, until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.

  9. 9

    Transfer the fried cutlets to a baking sheet lined with paper towels to drain excess oil.

  10. 10

    In a small bowl, mix the 2 cups tomato sauce (marinara) with 1 tsp dried oregano.

  11. 11

    Spread a thin layer of the seasoned tomato sauce over each cutlet.

  12. 12

    Place a slice of 4 slices sliced ham on top of the sauce on each cutlet.

  13. 13

    Distribute the 2 cups sliced or grated mozzarella cheese evenly over the ham, then sprinkle with 1/4 cup grated parmesan cheese.

  14. 14

    Transfer the cutlets to a baking sheet and bake for 8-10 minutes, until the cheese is melted and bubbly.

  15. 15

    If desired, switch the oven to broil for the last 1-2 minutes to lightly brown the cheese. Watch carefully to prevent burning.

  16. 16

    Serve hot with as needed French fries or mashed potatoes (for serving) and 2 lemon wedges (for serving) on the side.

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Questions

What is Milanesa Napolitana?

A beloved Argentinian dish featuring thin breaded beef cutlets topped with tomato sauce, ham, and melted cheese. This hearty comfort food showcases the Italian influence on Argentinian cuisine and is typically served with French fries or mashed potatoes. This reference files it under Argentinian dinner: made on the stovetop and in the oven, rated medium and about 50 minutes start to finish.

What temperature do I cook Milanesa Napolitana at?

For Milanesa Napolitana, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 10 minutes, in step 14.

What should Milanesa Napolitana look like when it is ready?

Go by the cues in the method rather than the clock. Step 8: cook until golden brown and crispy. Step 14: cook until the cheese is melted and bubbly.

Is there a substitute for Parmesan in Milanesa Napolitana?

The entry for Milanesa Napolitana calls for 1/4 cup parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

How do I store and reheat Milanesa Napolitana?

Refrigerate what is left of Milanesa Napolitana within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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