Entree: Argentina – Buenos Aires – Milanesa a la Napolitana (Breaded thin beef cutlets topped with tomato sauce, ham and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 4 thin beef round cutlets, approx. 5 oz (140 g) each
- 1 cup (125 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 3 large eggs
- 1/4 cup (60 ml) whole milk
- 2 cups (200 g) plain breadcrumbs (preferably fresh or panko)
- 1/2 cup (120 ml) vegetable oil for frying
- 2 cups (480 ml) simple tomato sauce or passata, warmed
- 4 slices cooked ham, approx. 1.5 oz (45 g) each
- 8 oz (225 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp (1 g) dried oregano
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

1. Lightly season beef cutlets on both sides with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. If very thick, gently pound to about 1/4 inch (6 mm) thickness.
2. Set up a dredging station: flour in one shallow dish, whisk eggs with milk and remaining 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper in a second, and breadcrumbs in a third. Coat each cutlet in flour, shake off excess, dip in egg wash, then press into breadcrumbs to coat thoroughly.
3. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Fry cutlets in batches 2–3 minutes per side, until golden-brown and cooked through. Transfer to a paper-towel-lined tray to drain.
4. Preheat oven to 425°F (220°C). Arrange fried cutlets on a baking sheet or shallow ovenproof dish. Spoon about 1/2 cup (120 ml) warmed tomato sauce over each cutlet.
5. Top each with one slice of ham, then divide shredded mozzarella evenly over the cutlets. Sprinkle with Parmesan and dried oregano.
6. Bake 6–8 minutes until cheese is bubbly and beginning to brown, or place under a hot broiler 1–2 minutes watching closely to avoid burning.
7. Garnish with chopped parsley and serve immediately with lemon wedges on the side.