Milanesa a la Napolitana (Breaded Beef Cutlet with Ham and Cheese)
Local name: Milanesa a la napolitana
In short: A thin breaded beef cutlet fried until crisp, then topped with tomato sauce, ham and melted mozzarella and finished under the broiler. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 640 kcal
The milanesa is the everyday comfort food of Argentina, and the napolitana is its most popular form. A thin beef cutlet is dipped in egg with garlic and parsley, coated in breadcrumbs and fried until crisp. Then comes the topping: tomato sauce, a slice of ham and mozzarella, melted under the broiler. Most families serve it with french fries or mashed potatoes, and the leftovers make an excellent sandwich the next day.
Instructions
- Pound the cutlets between sheets of plastic wrap to an even 5 mm (1/4 in) thickness. Season both sides with the salt and pepper.
- Whisk the eggs with the garlic and parsley in a shallow dish. Spread the breadcrumbs on a plate.
- Dip each cutlet in the egg, letting the excess drip off, then press it firmly into the breadcrumbs on both sides. Rest the coated cutlets on a rack for 10 minutes so the crumbs set.
- Heat the oil in a wide skillet over medium-high heat until it shimmers, around 170°C (340°F). Fry the cutlets, 1 or 2 at a time, for 2 to 3 minutes per side until deep golden and crisp. Drain on a rack.
- Heat the broiler. Set the cutlets on a baking sheet. Spoon about 2 tbsp of tomato sauce over each, then add a slice of ham, the mozzarella and a pinch of oregano.
- Broil for 3 to 4 minutes until the cheese is bubbling and spotted brown. Serve right away with french fries or mashed potatoes.
Tips
- Pound the meat evenly. Thin cutlets cook through before the crust burns, and uneven ones end up tough in one spot and raw in another.
- Chicken breast, called suprema, works the same way. For a lighter version, spray the cutlets with oil and bake at 220°C (425°F) for 12 minutes per side.
Questions and answers
What cut of beef is best for milanesa?
Lean, tender cuts such as top round, eye of round or rump, sliced thin and pounded. Ask the butcher to slice them for you to save time.
Can I bake the milanesas instead of frying?
Yes. Spray the breaded cutlets with oil and bake at 220°C (425°F) for about 12 minutes per side. They will be less crisp but still good.
What is the difference between milanesa and schnitzel?
They are close relatives: thin breaded fried cutlets. Argentine milanesa is often flavored with garlic and parsley in the egg, and napolitana adds tomato, ham and cheese.
How long does it take to make Milanesa a la Napolitana (Breaded Beef Cutlet with Ham and Cheese)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Milanesa a la Napolitana (Breaded Beef Cutlet with Ham and Cheese)?
About 640 kcal per serving, with 48 g of protein, 32 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 32 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
