Traditional Argentine Dishes
Milanesa Napolitana - Argentine Recipe
Argentine milanesa napolitana with golden and crispy breading, thick tomato sauce, cooked ham, and melted mozzarella. A homemade and abundant recipe, ideal for serving with french fries or a fresh salad.
Milanesa napolitana is a classic of Argentine cuisine: tender beef cutlets breaded and fried, covered with tomato sauce, cooked ham, mozzarella, and oregano. Follow the step-by-step guide to preserve the crispy breading and achieve well-melted cheese.
01
Ingredients
Have everything ready before you begin.
- ✓4 thin beef cutlets of approximately 180 g each
- ✓120 g of wheat flour
- ✓2 large eggs
- ✓2 cloves of garlic
- ✓2 tablespoons of fresh parsley chopped
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓200 g of breadcrumbs
- ✓4 tablespoons of olive oil
- ✓400 g of crushed tomatoes
- ✓1 teaspoon of dried oregano
- ✓4 slices of cooked ham
- ✓200 g of mozzarella
- ✓Approximately 500 ml of vegetable oil for frying
02
Step-by-step method
- 01
Remove any excess fat or nerve from the cutlets
Remove any excess fat or nerve from the cutlets. If they are thick, cover them with kitchen film and gently beat them with a mallet until they are about half a centimeter thick.
- 02
Beat the eggs in a deep plate along with the finely chopped garlic, …
Beat the eggs in a deep plate along with the finely chopped garlic, parsley, salt, and pepper.
- 03
Place the flour in a plate and the breadcrumbs in another
Place the flour in a plate and the breadcrumbs in another. Pass each cutlet first through the flour and shake off the excess; then through the seasoned egg and finally through the breadcrumbs. Press with your hands so that the breading adheres well.
- 04
Let the breaded milanesas rest for 10 minutes
Let the breaded milanesas rest for 10 minutes.
- 05
While they rest, heat the 4 tablespoons of olive oil in a …
While they rest, heat the 4 tablespoons of olive oil in a pan over medium heat. Add the crushed tomatoes and 1/2 teaspoon of dried oregano. Cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens. Adjust the seasoning with the indicated salt, if necessary.
- 06
Heat the vegetable oil in a large pan over medium-high heat
Heat the vegetable oil in a large pan over medium-high heat. Check the temperature by dropping a small breadcrumb: it should bubble immediately without burning right away.
- 07
Fry the milanesas one by one or two by two, without overfilling the pan
Fry the milanesas one by one or two by two, without overfilling the pan. Cook them for approximately 3 minutes on each side, until they are golden and fully cooked. If they brown too quickly, lower the heat.
- 08
Remove the milanesas and place them on a rack or absorbent paper …
Remove the milanesas and place them on a rack or absorbent paper, without stacking them.
- 09
Preheat the oven to 200 °C
Preheat the oven to 200 °C. Place the fried milanesas in a tray and spread a portion of tomato sauce over each one, leaving a small border free.
- 10
Add a slice of cooked ham over each milanesa and cover with the mozz…
Add a slice of cooked ham over each milanesa and cover with the mozzarella. Sprinkle the remaining dried oregano.
- 11
Take the tray to the oven for 5 to 8 minutes, until the mozzarella me…
Take the tray to the oven for 5 to 8 minutes, until the mozzarella melts and starts to form small golden bubbles. You can also use the broiler function, watching closely.
- 12
Remove the milanesas, let them rest for 1 minute, and serve immedi…
Remove the milanesas, let them rest for 1 minute, and serve immediately with french fries or a fresh salad.
- Let the breaded milanesas rest for 10 minutes so that the coating adheres better.
- Keep the oil at medium-high temperature: if it's cold, the breading will absorb too much fat; if it's too hot, it will brown before the meat is cooked.
- Cook the sauce until it's thick to prevent it from moistening the breading.
- Drain the fresh mozzarella well before using it. You can also use low-moisture mozzarella.
- Don't stack the milanesas after frying them to preserve their crispy texture.
- You can substitute the breadcrumbs with ground bread, although the texture will be a bit more rustic.
- If you prepare french fries, do it separately so that their moisture doesn't reach the milanesa.