Milanesa Napolitana
Milanesa Napolitana is a popular Argentine dish, featuring a breaded and fried thin cut of beef or chicken, topped with tomato sauce, ham, and melted cheese. It's a comforting and flavorful main course that's perfect for a family meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,022 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gbeef round steak, thinly sliced and pounded
- 2 pcsegg, beaten
- 2 cupbread crumb
- 2 clovegarlic, minced
- 2 tbspfresh parsley, chopped
- 1 tspsalt
- 0.5 tspblack pepper
- 3 cupvegetable oil
topping
- 1 cuptomato sauce
- 100 gcooked ham, thinly sliced
- 150 gmozzarella cheese, shredded
Equipment
shallow dish · large skillet · paper towels · baking sheet · oven · meat mallet
The method
Step by step
- 1
Place the beef round steak between two sheets of plastic wrap and pound with a meat mallet until about 0.5 cm thick.
About 5 min
Cook’s note: Pounding the meat evenly ensures it cooks quickly and uniformly.
- 2
In a shallow dish, whisk the eggs with minced garlic, chopped fresh parsley, salt, and black pepper.
About 2 min
- 3
Place the bread crumbs in a separate shallow dish.
About 1 min
- 4
Dip each pounded beef steak into the egg mixture, ensuring it is fully coated, then transfer to the bread crumbs, pressing firmly to adhere them to both sides.
About 5 min
Cook’s note: For extra crispy milanesas, you can double bread them by repeating the egg and bread crumb steps.
- 5
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 175°C (350°F).
About 3 min
Cook’s note: The oil should be hot enough to sizzle when a small crumb is dropped in.
- 6
Carefully place the breaded beef steaks into the hot oil, frying them in batches if necessary to avoid overcrowding the pan.
About 2 min
- 7
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring the meat is cooked.
- 8
Remove the cooked milanesas from the pan and place them on a baking sheet lined with paper towels to drain excess oil.
About 1 min
- 9
Preheat your oven broiler to high.
About 2 min
- 10
Top each milanesa with a spoonful of tomato sauce, a slice of cooked ham, and a generous sprinkle of shredded mozzarella cheese.
About 3 min
- 11
Place the baking sheet under the broiler for 2-4 minutes, or until the cheese is melted and bubbly and slightly golden.
About 3 min
Cook’s note: Watch carefully under the broiler to prevent burning.
- 12
Serve immediately with a side of mashed potatoes or a fresh salad.
Per serving
Nutrition
- Calories
- 1,022kcal
- Protein
- 63.3g
- Carbs
- 49.9g
- Fat
- 63.6g
- Fibre
- 4.4g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover milanesa in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) until warmed through, or in a pan over medium heat.
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