Lunches
Milanesa a la Napolitana
Ingredients
- - 4 thin beef top round cutlets (approx. 150 g / 5 oz each)
- - 2 large eggs, beaten
- - 150 g (1 1/2 cups) breadcrumbs
- - 60 g (1/2 cup) plain flour
- - Salt and black pepper, to taste
- - 200 ml (3/4 cup) tomato sauce (passata-based)
- - 4 slices cooked ham
- - 150 g (1 1/2 cups) shredded mozzarella
- - 60 ml (1/4 cup) sunflower oil, for frying
Method
- Pound the cutlets to an even 1 cm thickness. Season with salt and pepper.
- Dredge each cutlet in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.
- Fry in hot oil for 2-3 minutes per side until golden and cooked through. Drain on paper towel.
- Arrange fried cutlets in a baking dish, spoon over tomato sauce, top with a slice of ham and a generous layer of mozzarella.
- Bake at 200°C (400°F) or grill for 8-10 minutes until the cheese is melted and bubbling.
- Serve immediately with fries or salad.
Introduction: Brought by Italian immigrants and reinvented in Buenos Aires in the mid-20th century, the milanesa napolitana – a breaded beef cutlet topped with tomato sauce, ham and melted cheese – is said to have been named on the spot at a restaurant called Nápoli rather than after the city itself.
Cultural Background: Brought by Italian immigrants and reinvented in Buenos Aires in the mid-20th century, the milanesa napolitana – a breaded beef cutlet topped with tomato sauce, ham and melted cheese – is said to have been named on the spot at a restaurant called Nápoli rather than after the city itself. It remains one of Argentina’s most-ordered lunch dishes.
Tips: Fry the cutlets slightly under so they don’t overcook during the final bake. Use a chunky, well-seasoned tomato sauce rather than thin passata.
Variations: Milanesa a caballo: topped with a fried egg instead of ham and cheese. Milanesa de pollo: use chicken breast in place of beef.
Vegetarian/Vegan: Vegetarian: Replace beef with breaded, pan-fried aubergine (eggplant) slices; top and bake as usual. Vegan: Use breaded aubergine, a plant-based ham alternative and dairy-free mozzarella-style cheese.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a 180°C (350°F) oven for 10 minutes to keep the coating crisp; avoid the microwave.
Nutrition: Per serving: 520 kcal, 38 g protein, 28 g fat, 30 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I bake the cutlets instead of frying? A: Yes – bake breaded cutlets at 220°C (425°F) for 15 minutes, turning once, before adding toppings.
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