Entree: Argentina – Argentine Italian Cuisine – Milanesa a la Napolitana (Breaded fried beef cutlets topped with tomato sauce, ham and melted cheese then baked)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 4 beef round cutlets, approx. 6 oz (170 g) each
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 3 large eggs, beaten
- 1/4 cup (60 ml) milk
- 2 cups (200 g) fresh breadcrumbs or panko
- 1 cup (240 ml) vegetable oil for shallow frying
- 8 slices ham, approx. 4 oz (115 g) total
- 1 1/2 cups (360 ml) tomato sauce or marinara
- 1 tsp (1 g) dried oregano
- 8 slices mozzarella or provolone, approx. 8 oz (225 g) total
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley (optional)
- Lemon wedges for serving

Instructions

1. Prepare the cutlets: pound each beef cutlet to about 1/4 inch (6 mm) thickness between plastic wrap, then season both sides with salt and pepper.
2. Set up a breading station: place flour in one shallow dish, beaten eggs mixed with milk in a second dish, and breadcrumbs in a third. Dredge each cutlet in flour, shake off excess, dip into the egg mixture, then coat evenly with breadcrumbs.
3. Heat oil in a large skillet over medium-high heat until shimmering. Fry the cutlets 2–3 at a time (do not crowd) until golden brown, about 2–3 minutes per side; transfer to a paper towel-lined plate to drain and keep warm. Add more oil if needed.
4. Preheat the broiler. In a small saucepan, warm the tomato sauce with oregano and a pinch of salt and pepper until just simmering.
5. Arrange fried cutlets on a baking sheet or in a shallow ovenproof dish. Spoon a generous tablespoon of tomato sauce over each cutlet, top with a slice of ham, then a slice of mozzarella or provolone. Sprinkle with grated Parmesan.
6. Broil 3–5 minutes until the cheese is melted and bubbly and edges begin to brown. Garnish with chopped parsley and serve immediately with lemon wedges.