Entree: Uruguay – Milanesa a la Napolitana (Napolitan-style Breaded Cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 beef cutlets (top round or round steak), each sliced and pounded to 1/4 in (0.635 cm), approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (about 3 1/2 oz (100 g) total)
- 2 cups (200 g) plain breadcrumbs (panko or regular)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- Vegetable oil for frying, about 2 cups (480 ml) or enough for shallow frying
- 1 cup (240 ml) tomato sauce or marinara, seasoned
- 1 clove garlic, minced (about 0.106 oz (3 g))
- 1 tbsp (15 ml) olive oil
- 1 tsp (1 g) dried oregano, plus extra for garnish
- 4 slices cooked ham, approx. 1 oz (28 g) each
- 8 oz (225 g) mozzarella cheese, sliced or shredded
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 4 beef cutlets (top round or round steak), each sliced and pounded to 1/4 in, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (about 100 g total)
- 2 cups (200 g) plain breadcrumbs (panko or regular)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- Vegetable oil for frying, about 2 cups (480 ml) or enough for shallow frying
- 1 cup (240 ml) tomato sauce or marinara, seasoned
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp (1 g) dried oregano, plus extra for garnish
- 4 slices cooked ham, approx. 1 oz (28 g) each
- 8 oz (225 g) mozzarella cheese, sliced or shredded
- Lemon wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven broiler to high (or oven to 425°F / 220°C if you prefer baking). Pat the beef cutlets dry and season both sides with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper.
2. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into breadcrumbs to coat evenly.
3. Heat about 1/4 in (0.635 cm)–1/2 in (1.27 cm) (enough oil for shallow frying) in a large skillet over medium-high heat. Fry cutlets in batches 2–3 minutes per side until golden brown and crispy; transfer to a wire rack or paper towel-lined plate to drain.
4. In a small saucepan heat 1 tbsp (15 ml) olive oil over medium heat; sauté minced garlic briefly until fragrant (30 seconds), add tomato sauce and 1 tsp (1 g) dried oregano, simmer 3–5 minutes to marry flavors. Adjust salt as needed.
5. Place fried cutlets on a baking sheet or ovenproof dish. Spoon a few tablespoons of warm tomato sauce over each cutlet, top each with 1 slice ham and then evenly distribute the mozzarella on top.
6. Broil 3–5 minutes (or bake at 425°F / 220°C for 6–8 minutes) until the cheese is melted and lightly browned. Watch closely to prevent burning.
7. Remove from oven, sprinkle with a little dried oregano and serve immediately with lemon wedges if desired.

1. Preheat the oven broiler to high (or oven to 425°F / 220°C if you prefer baking). Pat the beef cutlets dry and season both sides with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper.
2. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into breadcrumbs to coat evenly.
3. Heat about 1/4 in–1/2 in (enough oil for shallow frying) in a large skillet over medium-high heat. Fry cutlets in batches 2–3 minutes per side until golden brown and crispy; transfer to a wire rack or paper towel-lined plate to drain.
4. In a small saucepan heat 1 tbsp (15 ml) olive oil over medium heat; sauté minced garlic briefly until fragrant (30 seconds), add tomato sauce and 1 tsp (1 g) dried oregano, simmer 3–5 minutes to marry flavors. Adjust salt as needed.
5. Place fried cutlets on a baking sheet or ovenproof dish. Spoon a few tablespoons of warm tomato sauce over each cutlet, top each with 1 slice ham and then evenly distribute the mozzarella on top.
6. Broil 3–5 minutes (or bake at 425°F / 220°C for 6–8 minutes) until the cheese is melted and lightly browned. Watch closely to prevent burning.
7. Remove from oven, sprinkle with a little dried oregano and serve immediately with lemon wedges if desired.