Entree: Argentina – Argentine Asado Belt – Milanesa a la Napolitana (Neapolitan-style milanesa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 beef round steaks, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1/4 cup (60 ml) milk
- 2 cups (200 g) plain breadcrumbs (preferably fresh)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Vegetable oil for shallow frying, about 1 cup (240 ml)
- 4 slices cooked ham, about 2 oz (60 g) total
- 1 1/2 cups (360 ml) tomato sauce (simple strained tomato sauce or passata)
- 1 tsp (1 g) dried oregano
- 8 oz (225 g) mozzarella, sliced or shredded
- 2 tbsp (30 g) unsalted butter (optional, for finish)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

1. Prepare three shallow dishes: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs seasoned with 1/2 tsp salt and 1/4 tsp pepper in the third.
2. Lightly pound each steak to an even thickness (about 1/4–1/3 inch / 6–8 mm). Season both sides with remaining salt and pepper.
3. Dredge each steak in flour, shaking off excess, dip into the egg mixture, then press into breadcrumbs to fully coat. Set aside on a tray.
4. Heat vegetable oil in a wide skillet over medium-high heat until shimmering. Fry milanesas in batches, 2–3 minutes per side, until golden brown and crisp. Drain on a wire rack or paper towels.
5. Preheat your broiler (or oven to 425°F / 220°C). Place fried milanesas on a baking sheet or ovenproof dish. Spoon tomato sauce evenly over each, sprinkle with oregano, top each with a slice of ham and then mozzarella.
6. Broil or bake just until the cheese melts and bubbles, about 3–6 minutes under the broiler (or 6–8 minutes at 425°F / 220°C). If using, dot with butter before finishing for extra gloss.
7. Remove from oven, let rest 1–2 minutes, garnish with parsley, and serve immediately while the cheese is hot and melty.