Entree: Argentina – Cuyo – Milanesa a la Napolitana (Breaded thin beef cutlets topped with tomato sauce, ham, and melted cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 beef round steaks or cutlets, pounded thin, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs (approx. 100 g total)
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) plain breadcrumbs
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 cup (240 ml) crushed tomatoes or passata
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced (about 3 g)
- 4 slices ham, approx. 2 oz (60 g) total
- 2 cups (200 g) shredded mozzarella cheese
- 1 tsp (1 g) dried oregano
- Fresh parsley leaves for garnish
- Lemon wedges for serving

Instructions

1. Preheat oven to 400°F (200°C). Season the pounded beef cutlets on both sides with salt and pepper.
2. Set up a breading station: place flour in one shallow dish, beat eggs with milk in a second dish, and place breadcrumbs in a third dish seasoned with a pinch of salt and pepper.
3. Dredge each cutlet in flour, shake off excess, dip into the egg mixture, then press into the breadcrumbs to coat evenly.
4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the cutlets 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towels to drain.
5. In a small saucepan, warm the olive oil and sauté the minced garlic briefly until fragrant, then add the crushed tomatoes and simmer 5 minutes. Season to taste.
6. Place the fried cutlets in a single layer in a baking dish. Spread about 2 tbsp (30 ml) tomato sauce over each cutlet, top each with one slice of ham, then sprinkle about 1/2 cup (50 g) shredded mozzarella per cutlet. Sprinkle oregano over the top.
7. Bake 8–10 minutes, or until the cheese is melted and bubbling. If desired, finish under a hot broiler 1–2 minutes to lightly brown the cheese.
8. Garnish with chopped parsley and serve immediately with lemon wedges.