Milanesa Napolitana
Sign in to rate this recipe.
The Tale of Milanesa Napolitana
The breaded cutlet itself traces to Italian immigrant cooking in the Río de la Plata region, but its tomato-and-cheese 'napolitana' topping is said to have been invented in 1940s Buenos Aires at a pizzeria called Nápoli — not in Naples. Uruguay shares the dish as part of that same regional culinary culture.
Ingredients
Scale:· 4 servings
- 4 thin beef or chicken cutlets
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/2 cup tomato sauce
- 4 slices mozzarella cheese
- 4 slices ham
- oregano, vegetable oil for frying
Instructions
- 1Season the cutlets with salt and pepper.
- 2Dredge each cutlet first in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs, pressing to adhere.
- 3Heat oil in a large skillet and fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side; drain on paper towels.
- 4Arrange the fried cutlets on a baking sheet.
- 5Top each with a spoonful of tomato sauce, a slice of ham, and a slice of mozzarella cheese, then sprinkle with oregano.
- 6Place under a broiler or in a hot oven until the cheese melts and turns lightly golden, about 5 minutes.
- 7Serve hot, typically with a side of fries or salad.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.