Crispy, golden breaded beef cutlets topped with marinara, prosciutto, and melty mozzarella, Milanesa Napolitana is Argentina’s answer to chicken parmesan, and it’s absolutely delicious!
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About This Recipe
Milanesa Napolitana is a beloved dish in Argentina, featuring a crispy, breaded beef cutlet topped with marinara, ham (or prosciutto), and melted cheese, then finished under the broiler for the perfect bubbly, golden top. The name "Milanesa" comes from its Italian roots—brought over by Italian immigrants—and is similar to the cotoletta alla milanese, a breaded veal cutlet from Milan. Over time, it evolved in Argentina, where beef is king, and Milanesa Napolitana became a popular variation.
You’ll find many versions of this dish across Argentina, from home kitchens to steakhouses, often served with French fries, mashed potatoes, or a simple salad. My take uses a final topping of Argentinian pesto as a fresh, herby finishing touch.
📋 Ingredients
- Chuck Roast: A flavorful, well-marbled cut that becomes tender when pounded thin and holds up well to frying and toppings.
- Egg Marinade: Whisking eggs with chopped garlic and fresh parsley creates a flavorful marinade that helps the breadcrumb coating adhere but also infuses the beef with delicious flavor.
- Panko Breadcrumbs: Creates a light, crispy crust. You can also use regular breadcrumbs for a finer texture.
- Neutral Oil: Use a high-heat oil, such as avocado oil or vegetable oil that can handle multiple batches of shallow frying.
- Marinara Sauce: Use your favorite store-bought or homemade sauce.
- Prosciutto: Traditionally, Milanesa Napolitana is layered with thin slices of deli ham, but prosciutto adds a delicious slightly salty layer that pairs beautifully with the cheese and marinara.
- Mozzarella Cheese: Melts beautifully under the broiler, giving the dish its signature gooey, cheesy topping.
- Pesto (optional, for finishing): Use a homemade basil pesto or this delicious premade Argentinian pesto for an herby, garlicky kick that brings everything together.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Meat Options: Traditionally, this dish is made with beef, but you can also use chicken, pork, or veal.
- Cheese: Mozzarella is classic, but provolone or fontina would also be delicious.
- Toppings: Swap prosciutto for sliced deli ham, or even a slice of roasted red pepper for a vegetarian twist.
⏲️ Instructions
Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steak and marinate for at least 10 minutes.
Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.
Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp.
Drain Cutlets: Transfer the beef cutlets to a wire rack-lined baking sheet to drain.
Assemble: Arrange the cutlets on a smaller baking sheet and top each with marinara sauce, slice of prosciutto, and mozzarella.
Broil and Serve: Place the milanesa under the broiler for 2-3 minutes, until the cheese is melted. Garnish with pesto and serve with mashed potatoes or your favorite side.
📍 Recipe Tips
- Pound the Beef: Use a meat mallet (or rolling pin) to pound the steaks to about ¼ inch thick. This tenderizes the beef and ensures even cooking.
- Fry in batches: Avoid overcrowding the pan and fry 1-2 cutlets at a time, which helps keep the coating crispy and the oil hot.
- Bread the steaks ahead of time: After coating the beef in breadcrumbs, place them on a baking sheet in a single layer, cover, and refrigerate for up to 24 hours before frying. This helps the coating adhere better and saves time when cooking.
- Reheat for best texture: To keep the cutlet crispy, reheat in an oven at 375°F for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes until warmed through.
Serving Suggestions
Milanesa Napolitana is traditionally served with potatoes. Try pairing it with creamy mashed potatoes, a bright lemon rice pilaf, or a fresh arugula salad for balance.
More Beef Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Milanesa Napolitana (Argentinian Fried Beef Cutlets)
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 ½ pounds chuck roast sliced into 6 steaks
- 4 eggs
- 4 cloves garlic finely chopped
- ¼ cup finely chopped Italian parsley plus more for garnish
- 2 cups Panko breadcrumbs
- Neutral oil for frying
- ¾ cup marinara sauce 2 tablespoons per cutlet
- 6 slices prosciutto
- 12 ounces mozzarella sliced (about 2 ounces per cutlet)
- 6 tablespoons pesto
Instructions
- Prep the Meat: Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
- Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Cover and marinate for at least 10 minutes (or up to 2 hours in the fridge).
- Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.
- Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Transfer to a wire rack-lined baking sheet to drain.
- Assemble & Broil: Preheat the broiler. Arrange the cutlets on a smaller baking sheet and top each with 2 tablespoons of marinara sauce, 1 slice of prosciutto, and 2 ounces of mozzarella.
- Broil for 2-3 minutes, until the cheese is melted and bubbly.
- Finish & Serve: Top each cutlet with 1 tablespoon of pesto and garnish with chopped parsley. Serve hot, with mashed potatoes or your favorite side.
Notes
- Pound the Beef: Use a meat mallet (or rolling pin) to pound the steaks to about ¼ inch thick. This tenderizes the beef and ensures even cooking.
- Fry in batches: Avoid overcrowding the pan and fry 1-2 cutlets at a time, which helps keep the coating crispy and the oil hot.
- Bread the steaks ahead of time: After coating the beef in breadcrumbs, place them on a baking sheet in a single layer, cover, and refrigerate for up to 24 hours before frying. This helps the coating adhere better and saves time when cooking.
- Reheat for best texture: To keep the cutlet crispy, reheat in an oven at 375°F for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes until warmed through.
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