Milanesa a la napolitana is a typical dish of Argentinian cuisine consisting of fried breaded beef topped with tomato sauce, ham and mozzarella.
- 4 beef cutlets sirloin, tenderloin, (½ inch / 1 cm thick), tenderized
- 2 cups breadcrumbs
- 4 eggs beaten
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- 4 slices ham
- 3 tablespoons grated parmesan
- 4 slices mozzarella
- ½ cup tomato coulis
- Vegetable oil for frying
- Season the beef with salt, pepper, parmesan, garlic and oregano, rubbing well with the hands so the meat soaks up the flavors.
- Dip the beef cutlets in the eggs, then coat with the breadcrumbs.
- Heat a large volume of vegetable oil in a frying pan to a temperature of 340 F (170ºC).
- Fry the beef cutlets on both sides until they are golden brown.
- Set them aside on a plate lined with paper towel to remove excess oil.
- Preheat the oven to 350 F (180ºC).
- Pour the tomato coulis into a large bowl.
- Dip all the freshly fried cutlets in the coulis and place them on a baking sheet lined with parchment paper.
- On each slice of meat, place a slice of ham and a slice of mozzarella.
- Bake 5 minutes in the oven or until everything is browned.
- Serve with French fries or white rice and a green salad.