About this Dish
Argentina's take on the Milanese schnitzel — breaded and fried beef or chicken, eaten in a bread roll (milanesa sandwich) or with mashed potato and salad. The milanesa a la napolitana — topped with tomato sauce, ham and melted cheese — is the most popular version. Argentina's Italian immigrants introduced the dish in the 19th century; Argentinians now consider it their own.
IngredientsServes 2
🥩Beef (top round or sirloin), 4 thin slices, about 150g each
🥚Eggs, 3 large, beaten
🍞Breadcrumbs, 2 cups
🧄Garlic, 3 cloves, minced
🌿Fresh parsley, a small handful, finely chopped
🧂Salt and black pepper, to taste
🫙Tomato passata or sauce, 1 cup
🥩Cooked ham slices, 4
🧀Mozzarella cheese, 200g, sliced
🫒Sunflower or vegetable oil, for frying
Method
1
Place the beef slices between two sheets of plastic wrap and pound them with a meat mallet until they are about 5mm thin. Season both sides generously with salt and black pepper.2
In a shallow bowl, beat the eggs together with the minced garlic and chopped parsley. Spread the breadcrumbs out on a large plate.3
Dip each beef slice into the egg mixture, letting any excess drip off, then press firmly into the breadcrumbs on both sides until fully and evenly coated. Let them rest for 10 minutes so the coating sticks well.4
Heat about 1cm of oil in a large frying pan over medium-high heat. Fry the milanesas for 2–3 minutes per side until golden brown and crispy. Work in batches so you don't crowd the pan, then drain on paper towels.5
To make milanesa a la napolitana, preheat your oven grill to high. Place the fried milanesas on a baking tray and spread a spoonful of tomato sauce over each one.6
Layer a slice of ham on top of the sauce, then cover with slices of mozzarella. Grill for 4–5 minutes until the cheese is melted, bubbling and lightly golden.7
Serve immediately — alongside mashed potato and a simple green salad, or tucked into a crusty bread roll for a classic sandwich.User Reviews
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