Milanesa Napolitana
Thin, crispy beef milanesa topped with tomato sauce, ham, and melted mozzarella — an Argentine classic with a pizza-like twist.
Ingredients
- boneless beef600 g
- eggs2 pcs
- milk30 ml
- garlic2 cloves
- parsley1 tbsp
- breadcrumbs300 g
- oil30 ml
- tomato sauce200 g
- ham200 g
- mozzarella150 g
- salt1 tsp
- black pepper0.5 tsp
- oregano1 tsp
Instructions
Trim 600 g of beef of any membranes and cut into 4 thin slices about 7–8 mm thick; gently pound them to even out the thickness, then season with salt and pepper.
In a bowl, whisk 2 eggs with 30 ml of milk, add the minced garlic and parsley; dip the beef into the egg mixture and let it marinate for 20 minutes.
Coat each slice in 300 g of breadcrumbs, pressing the crumbs onto the meat to form an even crust.
Preheat the oven to 230 °C, pour 30 ml of oil into a large ovenproof dish and spread it over the bottom. Arrange the milanesas in the dish, brush the tops lightly with oil, and bake for 20 minutes, turning once.
Remove the dish, spread tomato sauce over each milanesa, top with slices of ham, and cover with mozzarella.
Return the dish to the oven for 5–7 minutes, until the mozzarella is fully melted and the edges start to turn golden.
Sprinkle the finished milanesas with oregano and chopped parsley; serve hot.
More recipes
Argentine Alfajores de Maicena
Delicate cornstarch shortbread cookies, generously layered with thick dulce de leche and rolled in coconut.
Argentine Empanadas
Crispy Argentine empanadas with a juicy filling of ground beef, sautéed onion, boiled egg and green olives, baked until golden.
Guiso de Lentejas
A hearty Argentine lentil stew with smoked bacon, chorizo, vegetables, and sweet paprika that warms and satisfies the whole family.
Tucumán-style Empanadas
Juicy Argentine empanadas with beef matambre, onion, egg and a spiced filling wrapped in tender broth-based dough.