Milanesa a la Napolitana

While a squeeze of lemon is sometimes enough to accompany a milanesa, this recipe takes it one step further. A thin coating of tomato sauce over the crispy crust, melted cheese, and a sprinkling of oregano give this classic Argentine dish an Italian-inspired twist. Since these delicious milanesas are oven-fried on baking sheets, you can enjoy the rich flavor with a little less guilt.

Milanesa a la Napolitana is one of Argentina’s most beloved comfort foods and a perfect meal to enjoy after an outdoor adventure. If you are planning an authentic Argentine experience, explore our Argentina hunting packages and discover the country’s incredible cuisine and traditions.

Ingredients for Milanesa a la Napolitana

• 6 veal cutlets, about 1/4-inch thick, ideally from a round roast or eye of round
  
• 2 large eggs
• 1/2 cup finely chopped parsley
• 3 tablespoons milk
• 2 cloves garlic, chopped
• 2 cups dry breadcrumbs
• 1 8-ounce can tomato sauce
• 6 slices ham (optional)
• 18 slices queso fresco or mozzarella (3 slices per milanesa)
• Sunflower oil, to taste
• Dried oregano, to taste
• Fine sea salt and freshly ground black pepper, to taste

How to Make Milanesa a la Napolitana

1. Pound the cutlets to just under 1/4-inch thick. Choose cuts with minimal fat and no sinew to prevent the milanesa from curling during cooking.
2. In a bowl, whisk together the eggs, parsley, milk, and chopped garlic. Season with salt and freshly ground black pepper.
3. Place the cutlets in the egg mixture and allow them to soak in the refrigerator for 30 minutes to 1 hour. Longer marinating times will improve flavor and tenderness.
4. Preheat the oven to 400°F. Lightly coat a baking tray with sunflower oil and heat it in the oven.
5. Spread the breadcrumbs into a shallow dish. Coat each cutlet thoroughly by pressing both sides firmly into the breadcrumbs.
6. Place the breaded cutlets on the hot baking tray and cook for approximately 5 minutes, or until the bottom becomes golden brown.
7. Flip the milanesas and top each one with a layer of tomato sauce, a slice of ham if desired, and three slices of cheese. Sprinkle generously with dried oregano.
8. Continue cooking for another 3 to 5 minutes, until the cheese is fully melted and the underside is crisp and golden. For best results, use the broiler during part of the cooking time to achieve perfectly melted cheese.

Why Milanesa a la Napolitana Is an Argentine Favorite

Milanesa a la Napolitana combines crispy breaded meat with rich tomato sauce and melted cheese, creating one of the most iconic comfort dishes in Argentina. It is commonly served with fries, mashed potatoes, or fresh salads and remains a staple in homes and restaurants throughout the country.

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(Source: By Greg de Villiers. thelatinkitchen.com)