Entree: Argentina – Central Culinary Region – Milanesa a la Napolitana (Breaded fried beef cutlets topped with ham, tomato sauce, and melted cheese in Argentine style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 4 beef round or top sirloin cutlets, pounded thin, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1/4 cup (60 ml) milk
- 2 cups (200 g) fine breadcrumbs
- 1/2 cup (120 ml) vegetable oil for frying (plus more as needed)
- 6 slices smoked ham, approx. 6 oz (170 g)
- 1 1/2 cups (360 ml) tomato sauce or passata
- 2 tbsp (30 ml) olive oil for sauce
- 2 cloves garlic, minced
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) fresh parsley, chopped
- 8 oz (225 g) mozzarella cheese, sliced or shredded
- 2 tbsp (20 g) grated Parmesan cheese (optional)
- Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). In a small saucepan, heat 2 tbsp (30 ml) olive oil over medium; add minced garlic and cook 30–45 seconds until fragrant. Add tomato sauce, oregano, and half the parsley; simmer 8–10 minutes, season with salt and pepper and remove from heat.
2. Set up a breading station: place flour in one shallow dish, beat eggs with 1/4 cup (60 ml) milk in a second, and place breadcrumbs in a third. Season flour and breadcrumbs lightly with salt and pepper.
3. Dredge each pounded cutlet first in flour, shaking off excess, then dip in the egg wash, and press into breadcrumbs to coat evenly.
4. In a large skillet, heat 1/2 cup (120 ml) vegetable oil over medium-high until shimmering. Fry cutlets in batches 2–3 minutes per side until golden brown and cooked through; transfer to a paper towel-lined rack to drain briefly.
5. Place fried cutlets on a baking sheet or in a shallow ovenproof dish. Top each cutlet with 1–2 slices of ham, 2–3 tbsp of warmed tomato sauce, and a slice or sprinkle of mozzarella. Sprinkle with grated Parmesan if using.
6. Bake in the preheated oven 6–8 minutes until cheese is melted and lightly bubbling. Garnish with remaining parsley and serve with lemon wedges.