Recipe of Milanesa Napolitana Recipe: Crispy Argentine Beef with Ham and Mozzarella

Ingredients

• 4 thin beef cutlets (top round or sirloin, about 5 oz / 150 g each, 1.3 lb total)
• Salt and black pepper to taste
• 2 large eggs
• 2 garlic cloves, crushed (optional)
• 1 tablespoon chopped fresh parsley (optional)
• 1 1/2-2 cups breadcrumbs (150-200 g)
• Sunflower or neutral oil for frying (about 2 cups)
• 4 slices cooked ham (about 4 oz / 120 g)
• 7 oz (200 g) mozzarella, sliced
• 1 cup (250 ml) tomato sauce (homemade or crushed tomatoes, about 4-5 tablespoons per cutlet)
• 1 teaspoon dried oregano
• Optional to serve: French fries, lemon wedges, olives

Directions

1. 1

   Pound the cutlets between two pieces of plastic wrap with a mallet or the bottom of a small pot until about 1/4 inch (5-6 mm) thick and even.

2. 2

   Season both sides with salt and pepper.

3. 3

   Beat the eggs in a shallow dish with the garlic and parsley if using; spread the breadcrumbs on another plate.

4. 4

   Coat each cutlet in the egg first, then in the breadcrumbs, pressing gently so the coating sticks; for extra crunch, repeat egg and breadcrumbs a second time.

5. 5

   Heat plenty of oil in a large skillet over medium-high heat, without letting it smoke.

6. 6

   Fry the milanesas for 2-3 minutes per side until golden and crispy; transfer them to a plate lined with paper towels.

7. 7

   Preheat the oven to 200 °C (400 °F) or turn on the broiler; arrange the milanesas on a baking sheet without overlapping.

8. 8

   Top each cutlet with about 4-5 tablespoons of tomato sauce, a slice of cooked ham and mozzarella to taste; sprinkle dried oregano on top.

9. 9

   Broil for 5-7 minutes until the mozzarella melts and bubbles; serve right away with French fries or salad and a lemon wedge.