Milanesa a la Napolitana
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The Tale of Milanesa a la Napolitana
Story updated
Milanesa, a breaded and fried cutlet, arrived with Italian immigrants who brought their cotoletta alla milanese to Argentina in the late 1800s and early 1900s. As legend has it, the tomato-and-cheese "napolitana" topping was improvised at a Buenos Aires restaurant to rescue an overcooked cutlet, though the exact story is disputed.
Ingredients
Scale:· 4 servings
- 4 thin beef cutlets
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup tomato sauce
- 4 slices ham
- 1 cup shredded mozzarella
- Oil, for frying
- Salt and pepper, to taste
Instructions
- 1Season the beef cutlets with salt and pepper.
- 2Dip each cutlet in beaten egg, then coat thoroughly in breadcrumbs.
- 3Fry the cutlets in hot oil for 2-3 minutes per side until golden and cooked through; drain on paper towels.
- 4Place the fried cutlets on a baking sheet and top each with tomato sauce, a slice of ham, and shredded mozzarella.
- 5Broil for 3-5 minutes until the cheese is melted and bubbly.
- 6Serve with French fries or a simple salad.
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