Quick Weeknights · Argentine
Milanesa a la Napolitana
These breaded beef cutlets are fried until golden and crisp, then layered with ham, tomato sauce, and melted cheese.
Why This Works
The double breading ensures a shatteringly crisp crust, while the quick broiling melts the toppings perfectly without overcooking the meat.
The Upgrade
Use a good quality San Marzano tomato sauce and consider adding a fried egg on top for an even more decadent experience.
Chef's Secret
Michelin TechniqueFry the milanesas just before topping and broiling. A freshly fried milanesa guarantees the crispiest texture, making the difference between good and great.
Ingredients
Total time including resting: 35 min
Directions
Gently pound the beef sirloin slices to about 1/4-inch thickness between two sheets of plastic wrap. This ensures even cooking and tenderness.
In a shallow dish, combine breadcrumbs with salt and pepper. In another shallow dish, whisk the eggs. Set up a breading station: seasoned breadcrumbs, beaten eggs, then back to breadcrumbs.
Dip each beef slice first into the beaten eggs, ensuring it's fully coated, then dredge it generously in the seasoned breadcrumbs, pressing firmly to adhere. Repeat the egg and breadcrumb coating for a thicker crust.
Heat vegetable oil in a large skillet over medium-high heat (around 350°F). The oil should be shimmering but not smoking.
Carefully place 1-2 milanesas in the hot oil, taking care not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
8 minRemove the fried milanesas and place them on a wire rack to drain excess oil. Place them in an oven-safe dish. Preheat your broiler to high.
Top each milanesa with a spoonful of tomato sauce, a slice of ham, and a generous sprinkle of shredded mozzarella. Sprinkle with dried oregano.
Place the dish under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch carefully to prevent burning.
3 minServe immediately, perhaps with a side of mashed potatoes or a simple salad.
Wine Pairing
Barbera d'Asti
Red Wine
The BottleVietti Barbera d'Asti Tre Vigne
High acidity is essential for fried food, and Barbera’s punchy profile cuts through the grease of the breading and cheese. The juicy, cherry-forward palate harmonizes with the tomato sauce.
Nutrition per Serving
720
calories
50g
protein
35g
carbs
45g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Ensalada Mixta
A crisp, simple salad of lettuce, tomato, and onion with a light vinaigrette balances the fried, cheesy cutlet.
Ingredients
Directions
Place the shaved red onion in a bowl of cold water for 5 minutes to remove excess pungency, then pat thoroughly dry.
Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl until emulsified.
Combine the butter lettuce, tomato wedges, and dried onion in a large chilled salad bowl.
Drizzle the vinaigrette over the vegetables immediately before serving.
Toss gently to ensure each leaf is lightly coated without wilting the greens.
Side Dish
Potato Purée
Creamy mashed potatoes offer a comforting, smooth texture to accompany the crispy milanesa.
Ingredients
Directions
Place potatoes in a large pot, cover with cold salted water, and bring to a boil; cook until tender, about 15 minutes.
Drain potatoes thoroughly and return to the warm pot over low heat for 1 minute to evaporate excess moisture.
Pass potatoes through a ricer or food mill while hot into a clean bowl.
Fold in the cold butter cubes using a spatula until fully incorporated.
Gradually stream in warm milk, whisking constantly until the texture is smooth and velvety.
Season with salt and a pinch of freshly grated nutmeg; serve immediately.
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