Entree: Argentina – Northwest Argentina – Milanesa a la Napolitana (Breaded and fried beef cutlet topped with ham, tomato sauce, and melted cheese)

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 20 min

Cook 17 min

Total 37 min

Ingredients

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

- 4 beef cutlets, pounded thin, approx. 6 oz (170 g) each (such as top round)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (approx. 3 1/2 oz (100 g))
- 1 cup (100 g) fine breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 1/2 cup (120 ml) vegetable oil for frying
- 8 slices ham, thinly sliced, approx. 4 oz (115 g) total
- 1 1/2 cups (360 ml) crushed tomatoes or tomato passata
- 1 tbsp (15 ml) olive oil (for sauce)
- 1 clove garlic, minced
- 1 tsp (1 g) dried oregano
- 8 oz (225 g) mozzarella, sliced or shredded
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 4 beef cutlets, pounded thin, approx. 6 oz (170 g) each (such as top round)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (approx. 100 g)
- 1 cup (100 g) fine breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 1/2 cup (120 ml) vegetable oil for frying
- 8 slices ham, thinly sliced, approx. 4 oz (115 g) total
- 1 1/2 cups (360 ml) crushed tomatoes or tomato passata
- 1 tbsp (15 ml) olive oil (for sauce)
- 1 clove garlic, minced
- 1 tsp (1 g) dried oregano
- 8 oz (225 g) mozzarella, sliced or shredded
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). In a small saucepan, heat 1 tbsp (15 ml) olive oil over medium heat, add minced garlic and cook 30 seconds. Add crushed tomatoes, 1/2 tsp (1 g) salt and 1/2 tsp (1 g) dried oregano; simmer 8–10 minutes until slightly thickened. Adjust seasoning and set aside.
2. Set up dredging station: flour in one shallow dish, beaten eggs in a second, breadcrumbs mixed with grated Parmesan, 1/2 tsp (1 g) salt and 1/4 tsp (1 g) pepper in a third. Season cutlets lightly with salt and pepper, dredge each in flour, then egg, then breadcrumbs, pressing to adhere.
3. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry cutlets 2–3 minutes per side until golden brown and crisp. Transfer fried cutlets to a paper towel-lined plate to drain.
4. Place cutlets on a rimmed baking sheet. Top each cutlet with 2 slices ham, a few spoonfuls of the tomato sauce, and an even layer of mozzarella. Sprinkle with a pinch of dried oregano.
5. Bake in preheated oven 6–10 minutes until cheese is melted and bubbly. Finish with chopped parsley and serve immediately with lemon wedges if desired.