Milanesa Napolitana Recipe

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that’s breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler.

It is typically served with french fries on the side. If there are any leftovers, they can be used to make delicious sandwiches called sánguche de milanesa. Milanesa napolitana was supposedly invented in the 1930s or 1940s in a restaurant called Nápoli, hence the name.

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WHAT IS THE ORIGIN OF MILANESA NAPOLITANA?

The origin of milanesa a la napolitana begins with milanesa, a recipe itself inspired by an Italian dish, cotoletta alla Milanese. The latter was also exported to Austria, under the name of Wiener schnitzel (Viennese cutlet).

Milanesa appeared in Argentina between 1860 and 1920, during the strong wave of immigration from Europe and especially from Italy to Latin America. Italian gastronomy was immediately appreciated and adopted by the South Americans, who hastened to adapt it with local ingredients and preparation methods.

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This is how the cotoletta alla Milanese, a dish from Milan, in Lombardy, became one of the favorite dishes of the Argentines who renamed it milanesa in Spanish. Their love for it is such that on May 3, the “National Day of Milanesa” is celebrated across the country.

The version of milanesa a la napolitana is entirely Argentinian and has nothing to do with the city of Naples in Italy. It was born in Buenos Aires in the 1940s in the kitchens of a small restaurant called Nápoli.

Milanesa Napolitana Recipes

Recipe by RecipeWikkiCourse: Main CourseCuisine: Argentinian, Latin AmericanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

333

kcal

Milanesa a la napolitana consists of a thin slice of beef filet, dipped in a mixture of eggs and then coated with breadcrumbs before pan-fried. The fried steak is then topped with tomato sauce, ham and mozzarella cheese and then baked in the oven like a pizza. It is typically served with French fries or white rice.
It is actually a gourmet version of milanesa (only the piece of breaded meat), a great classic of Argentine cuisine with Italian influences. Always fond of meat dishes, Argentines consider this dish to be the ultimate comfort food.

Ingredients

• 4 milanesa-style cutlets (they may come this way, if not, slice top sirloin lengthwise into slices about 1/3 inch (8 mm) thick)

• 2 eggs

• 1 cup (110g) breadcrumbs

• 2 tbsp dried parsley

• salt, to taste

• pepper, to taste

• oil, for frying

• 8-10 slices of prosciutto

• 1 cup (260g) tomato sauce

• 2 cups (225g) mozzarella, sliced

Directions

• Beat the cutlets to the desired thickness.
• Whisk the eggs, parsley, salt, and pepper in a large shallow container, pour the breadcrumbs on a large, flat plate.
• First, dip the cutlets into the egg mixture, and then coat them with breadcrumbs.
• Arrange the breaded cutlets on a plate, then place the plate in the refrigerator between several hours to up to overnight.
• Pour a half an inch of oil into the pan, and then heat it over medium-high heat.
• Fry the cutlets in oil, in batches, 5-7 minutes on one side, and then for another five minutes when you flip them, until golden. Transfer the finished cutlets onto paper towels to drain.
• Arrange the cutlets in a baking tray.
• Top each first with prosciutto, one to two slices, then spread them with a 1/4 cup (65g) of tomato sauce, and lastly, top with mozzarella.
• Preheat the broiler, then place the baking tray under it for 5-9 minutes, then serve.

Notes

• Also called beef tenderloin, it is the most tender piece of beef. You can replace it with roast beef, sirloin steak, top round steak, or diamond (tenderloin) fillet. Dry the tenderloin on the outside before putting it in the pan.