🥩 Milanesa a la napolitana

Name: Milanesa a la napolitana
Total time: 40 min
Yield: 4
Cuisine: Argentina · Buenos Aires
Ingredients: 4 thin beef cutlets (about 600 g in total); 2 eggs, beaten with a pinch of salt; 150 g breadcrumbs; 200 ml tomato sauce; 4 slices ham; 150 g mozzarella, sliced; Vegetable oil for frying; 1 tsp dried oregano, salt, pepper

Origin: Argentina · Buenos Aires

825kcal

per serving · 300 g

275kcal

per 100 g

60 gProtein20 g / 100 g

45 gFat15 g / 100 g

39 gCarbs13 g / 100 g

Milanesa a la napolitana is a thin beef cutlet coated in egg and breadcrumbs, fried until crisp, then topped with tomato sauce, a slice of ham and mozzarella and grilled until the cheese melts. It combines a crunchy crust with a soft, cheesy, tangy top. In Argentina and Uruguay it is a classic of neighbourhood restaurants, usually served with French fries or mashed potato.

Diets

✓

High protein20 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: beef, ham

Not veganbecause of: beef, egg, ham, mozzarella

Contains porkbecause of: ham

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: mozzarella

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

beefbreadcrumbsegghammozzarellatomato sauce

Recipe

4 servings40 min

Ingredients

4 thin beef cutlets (about 600 g in total)
2 eggs, beaten with a pinch of salt
150 g breadcrumbs
200 ml tomato sauce
4 slices ham
150 g mozzarella, sliced
Vegetable oil for frying
1 tsp dried oregano, salt, pepper

Method

Season the beef, dip each cutlet in the beaten egg, then press firmly into the breadcrumbs.
Fry in hot oil for 2–3 minutes per side until golden; drain on paper towels.
Lay the cutlets on a baking tray, spread with tomato sauce and top with a slice of ham and the mozzarella.
Grill or bake at 220 °C for 5–8 minutes until the cheese melts and bubbles.
Sprinkle with oregano and serve.

How to make it lighter

Bake the breaded cutlets at 200 °C on a lightly oiled tray instead of frying them.
Use less mozzarella or a thin layer of tomato sauce only — cheese and frying oil carry most of the calories.
Serve with a green salad instead of fries.

History

The breaded milanesa arrived in the River Plate region with Italian immigrants in the late 19th and early 20th centuries. The napolitana topping is usually credited to a Buenos Aires restaurant called Nápoli, the story goes, rather than to Naples itself, though the details are not well documented. Today it is one of the most popular dishes in Argentina.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →