Entree: Argentina – Northeast Argentina – Milanesa a la Napolitana (Breaded beef cutlets topped with tomato sauce, ham, and melted mozzarella)

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 20 min

Total 40 min

Ingredients

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

- 4 beef top round cutlets, pounded to about 1/4 in (0.635 cm) thickness, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 1 cup (100 g) fine dry breadcrumbs
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) vegetable oil for frying
- 1 tbsp (15 ml) olive oil
- 1 small garlic clove, minced (about 0.106 oz (3 g))
- 1 cup (240 ml) tomato passata or simple marinara sauce
- 4 slices cooked ham, approx. 1 oz (28 g) each
- 8 oz (225 g) fresh mozzarella, sliced into 4 portions, approx. 2 oz (56 g) each
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges for serving

Show original ingredient measurements

- 4 beef top round cutlets, pounded to about 1/4 in thickness, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs, approx. 100 g total
- 1 cup (100 g) fine dry breadcrumbs
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) vegetable oil for frying
- 1 tbsp (15 ml) olive oil
- 1 small garlic clove, minced (about 3 g)
- 1 cup (240 ml) tomato passata or simple marinara sauce
- 4 slices cooked ham, approx. 1 oz (28 g) each
- 8 oz (225 g) fresh mozzarella, sliced into 4 portions, approx. 2 oz (56 g) each
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges for serving

Instructions

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

1. Prepare sauce: heat olive oil in a small saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant, add tomato passata, 1/4 tsp (1.25 ml) salt and a pinch of pepper, simmer 5–8 minutes until slightly reduced; keep warm.
2. Set up breading: place flour in one shallow bowl, beaten eggs in a second bowl, and breadcrumbs mixed with oregano, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper in a third bowl. Dredge each pounded cutlet in flour, then egg, then breadcrumbs, pressing to adhere.
3. Fry cutlets: heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry cutlets in batches 2–3 minutes per side, until golden and crispy. Transfer to a paper towel-lined rack to drain.
4. Assemble and finish: place fried cutlets on a rimmed baking sheet. Spoon a generous tablespoon or two of warm tomato sauce over each, top each with one slice of ham and one portion of mozzarella. Sprinkle a little oregano if desired.
5. Bake: heat oven to 425°F (220°C) and bake 6–10 minutes, or until mozzarella is melted and bubbly. Garnish with chopped parsley and serve with lemon wedges.

1. Prepare sauce: heat olive oil in a small saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant, add tomato passata, 1/4 tsp salt and a pinch of pepper, simmer 5–8 minutes until slightly reduced; keep warm.
2. Set up breading: place flour in one shallow bowl, beaten eggs in a second bowl, and breadcrumbs mixed with oregano, 1/2 tsp salt and 1/4 tsp pepper in a third bowl. Dredge each pounded cutlet in flour, then egg, then breadcrumbs, pressing to adhere.
3. Fry cutlets: heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry cutlets in batches 2–3 minutes per side, until golden and crispy. Transfer to a paper towel-lined rack to drain.
4. Assemble and finish: place fried cutlets on a rimmed baking sheet. Spoon a generous tablespoon or two of warm tomato sauce over each, top each with one slice of ham and one portion of mozzarella. Sprinkle a little oregano if desired.
5. Bake: heat oven to 425°F (220°C) and bake 6–10 minutes, or until mozzarella is melted and bubbly. Garnish with chopped parsley and serve with lemon wedges.