Milanesa A La Napolitana (Breaded Cutlet With Ham, Cheese And Tomato)
The Quirky Foodster Team
Ingredients
- Thin beef or chicken cutlets — 4
- Breadcrumbs — 100 g (1 cup)
- Large eggs, beaten — 2
- Salt and black pepper, — to taste
- Vegetable oil, for frying — 4 tbsp
- Tomato sauce — 200 ml (3/4 cup plus 1 tbsp)
- Ham — 4 slices
- Mozzarella cheese, grated — 150 g (1.5 cups)
- Fresh oregano, for garnish
Method
- Season the cutlets with salt and pepper. Dip each into the beaten egg, then coat thoroughly in breadcrumbs, pressing to adhere.
- Heat the oil in a large frying pan over medium-high heat. Fry the cutlets for 3–4 minutes per side until golden brown and cooked through.
- Preheat the oven to 200°C (390°F).
- Arrange the fried cutlets in a single layer in a baking dish. Spread a spoonful of tomato sauce over each.
- Top each cutlet with a slice of ham, then a generous handful of grated mozzarella.
- Bake for 10–12 minutes until the cheese is fully melted and bubbling.
- Garnish with fresh oregano and serve immediately, ideally with French fries or a green salad.
Introduction: Milanesa a la Napolitana takes the classic breaded cutlet, itself brought to the region by Italian immigrants, and tops it with tomato sauce, ham, and melted cheese, then baked until bubbling.
Cultural Background: Milanesa a la Napolitana takes the classic breaded cutlet, itself brought to the region by Italian immigrants, and tops it with tomato sauce, ham, and melted cheese, then baked until bubbling. Despite its name, the dish was created locally rather than in Naples, and it has become a widely loved lunch and dinner staple across Uruguay, often served alongside French fries or a simple salad.
Tips: Fry the cutlets just until golden, as they will continue cooking briefly in the oven under the cheese. Use a good-quality melting cheese like mozzarella for the best gooey, bubbling topping. Serve immediately while the cheese is still hot and molten for the best experience.
Variations: Add sliced mushrooms or bell peppers under the cheese for extra flavor. Use a store-bought or homemade tomato sauce, seasoned simply with garlic and basil. Vegetarian version: substitute the meat cutlet with a breaded eggplant or mushroom cutlet.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in an oven at 180°C (355°F) for 10 minutes until warmed through and the cheese is melted again. Avoid microwaving, as it makes the breading soggy.
FAQs:
Q: Is milanesa a la napolitana actually from Naples?
A: No, despite the name, it is a local South American creation and is not found in traditional Neapolitan cuisine.
Q: Can I use chicken instead of beef?
A: Yes, chicken cutlets are a common and equally popular substitute for beef in this dish.
Q: What sides pair well with this dish?
A: French fries, mashed potatoes, or a simple green salad are the most traditional accompaniments.
- Thin beef or chicken cutlets — 4
- Breadcrumbs — 100 g (1 cup)
- Large eggs, beaten — 2
- Salt and black pepper, — to taste
- Vegetable oil, for frying — 4 tbsp
- Tomato sauce — 200 ml (3/4 cup plus 1 tbsp)
- Ham — 4 slices
- Mozzarella cheese, grated — 150 g (1.5 cups)
- Fresh oregano, for garnish
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