Milanesa Napolitana (Argentinian Fried Beef Cutlets)

Milanesa napolitana served with creamy mashed potatoes.

5 from 1 vote

Milanesa Napolitana (Argentinian Fried Beef Cutlets)

Crispy, breaded beef cutlets topped with marinara, prosciutto, and melty mozzarella, Milanesa Napolitana is a classic Argentinian dish with Italian roots.

Prep Time20

Cook Time25

Total Time45

Course: Main

Cuisine: Argentinian, Italian

Keyword: beef milanesa, beef milanesa napolitana, milanesa napolitana

Servings: servings

Calories: 599kcal

Author: Samantha Ferraro

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

US Customary - Metric

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.

Nutrition