Milanesa a la Napolitana — Print Recipe

A crispy breaded beef cutlet topped with tomato sauce, melted mozzarella, baked until bubbly. A beloved Argentine comfort food found in virtually every restaurant.

Ingredients

4 thin beef cutlets (about 150g each)
2 eggs, beaten
1 cup breadcrumbs
1 cup tomato sauce
200g mozzarella cheese, sliced
1/2 cup flour
Salt and pepper to taste
Oil for frying
Fresh oregano

Instructions

1 Pound the beef cutlets to an even thickness of about half a centimeter using a meat mallet. Season with salt and pepper on both sides.
2 Set up a breading station with flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing firmly to adhere.
3 Heat oil in a large frying pan over medium-high heat. Fry each breaded cutlet for about three minutes per side until golden and crispy. Drain on paper towels.
4 Place the fried milanesas on a baking sheet. Spoon tomato sauce over each cutlet, then layer mozzarella slices on top. Sprinkle with oregano.
5 Bake at 200C for ten to twelve minutes until the cheese is melted and bubbly. Serve immediately with french fries or salad.

Did You Know?

Despite its name suggesting Neapolitan origin, this dish was invented in Buenos Aires in the 1940s by a cook named Jorge La Grotta at a restaurant called Napoli.