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Milanesa Napolitana
LatinoamericanaAI Chef · Cook Book 4all Team

Milanesa Napolitana

Milanesa napolitana is pure Argentine goodness: it comes out piping hot, with the mozzarella stringing, and everyone around the table waiting for "theirs." Although the name looks to Naples, this version was born in Buenos Aires and became Sunday, club, and family food. I like to make it straightforward and festive: thin meat to keep it tender, a firm breading to hold the sauce, and a quick gratin that doesn't soften the base. The secret is frying at the right temperature and finishing in a high oven, so the Argentine milanesa stays crispy below and juicy above.

ByChef SofíaAR · Latinoamérica
Shared by The kitchen of Chef Sofía with the community.Ready to cook, save, and share from your family cookbook.

Prep

25 min

Cook

25 min

Total

50 min

Yield

6 servings

Origin

AR · Latinoamérica

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Ingredients

Adjust diners to recalculate quantities.
  • Egg· lightly beaten3 piece
  • Wheat flour· for dusting120 g
  • Breadcrumbs· fine or mixed with panko250 g
  • Garlic· finely chopped2 clove
  • Parsley· chopped2 tablespoon
  • Salt· divided2 teaspoon
  • Black pepper· freshly ground if possible1 teaspoon
  • Vegetable oil· for frying, adjust according to the skillet600 ml
  • Ham· thin slices6 slice
  • Mozzarella cheese· grated or sliced300 g
  • Dried Mexican oregano· to finish1 teaspoon

Method

  1. 01

    Preheat the oven to 220°C. Pound the beef steaks between two sheets of kitchen paper until they are 5 to 7 mm thick; season both sides with 1 tsp of fine salt and 1/2 tsp of black pepper.

  2. 02

    Prepare three plates: place the wheat flour in the first; mix the eggs with garlic, parsley, 1 tsp of fine salt, and 1/2 tsp of black pepper in the second; put the breadcrumbs in the third.

  3. 03

    Dredge each steak in the flour and shake off the excess; dip it in the seasoned egg and cover it with breadcrumbs, pressing with your palm so the breading sticks evenly and well.

  4. 04

    Heat the vegetable oil in a large skillet to 175°C. Fry the milanesas in batches for 2 to 3 minutes per side, until golden brown, crispy, and sounding dry when moved; drain them on a rack or paper towel.

  5. 05

    Arrange the fried milanesas on a baking sheet. Top each with 60 ml of tomato sauce, a slice of cooked ham, and 50 g of mozzarella cheese.

  6. 06

    Bake at 220°C for 6 to 8 minutes, until the mozzarella melts, bubbles, and begins to brown at the edges.

  7. 07

    Remove from the oven, sprinkle dried oregano over the milanesas napolitanas, and let rest for 2 minutes before serving so that the topping sets without overly moistening the breading.

Chef tips

  • If you can't find round or loin, use thin beef steak without nerves; it’s important to even out the thickness before breading.
  • Avoid frying with cold oil: below 165°C, the breadcrumbs absorb fat, and the milanesa becomes heavy.
  • For a firmer coating, use thick tomato sauce; a very runny sauce will soften the breading.
  • Keep cooked milanesas without gratin for up to 3 days in the refrigerator; reheat at 200°C and then add sauce, ham, and cheese.

Classifications

Latinoamericanaeverydaydinnerall year

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