Beef Milanesa Napolitana (Milanesa Napolitana)
Milanesa napolitana Say it: mee-lah-NEH-sah nah-poh-lee-TAH-nah
Milanesa napolitana is a Buenos Aires bodegón classic: a thin beef cutlet breaded and fried until crisp, then topped with tomato sauce, a slice of ham and melted cheese and briefly baked. Despite the name, it is thoroughly Argentine, served in homes and neighborhood restaurants, often with fries. The contrast is the point—crunchy crumb under a savory blanket of tomato, ham and cheese, with juicy beef below. Oregano and olives add a bright, familiar finish.
Beef Milanesa Napolitana (Milanesa Napolitana)
Milanesa napolitana
Pronounced mee-lah-NEH-sah nah-poh-lee-TAH-nah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the milanesas
For the tomato sauce
For the topping
Method
If the cutlets are thicker than ¼ inch (6 mm), pound them gently between sheets of plastic wrap to an even thickness. Pat dry and season both sides with 1 tsp (6 g) of the salt and ¼ tsp of the pepper.
For the sauce, warm 1 tbsp (15 ml) olive oil in a small saucepan over medium heat. Add the crushed tomatoes, ½ tsp of the oregano, the sugar, and the remaining ½ tsp salt and ¼ tsp pepper; simmer 8–10 minutes, until slightly thickened and glossy. Set aside.
Set up three shallow dishes. put the flour in one, beat the eggs with the garlic and parsley in the second, and spread the breadcrumbs in the third.
Dredge each cutlet in flour, shaking off excess, then dip in the egg mixture, then press firmly into the breadcrumbs on both sides. Transfer to a tray and refrigerate for 10 minutes to help the coating set.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). Fry the milanesas in batches, 2–3 minutes per side, until deep golden and crisp; drain on paper towels.
Heat the oven to 400°F (200°C). Arrange the fried milanesas in a baking dish just large enough to hold them in one layer. Spoon the tomato sauce over each, then top with a slice of ham, a tomato slice, and a quarter of the mozzarella; sprinkle with the remaining ½ tsp oregano.
Bake for 10–12 minutes, until the cheese is melted, bubbling at the edges and lightly golden, and the milanesa edges are crisp. Scatter the olives over the top and serve hot.
Regional variants
Some bodegones use sliced fresh tomatoes instead of tomato sauce, and chicken cutlets can replace beef for milanesa de pollo napolitana.
Cook's notes
- Do not skip chilling the breaded cutlets; it helps the crust stay attached during frying.
- Keep the oil at a steady medium-high heat—too low and the crumb turns greasy, too high and it darkens before the beef cooks through.
- Pat the tomato slices dry before topping so the crust stays crisp under the sauce and cheese.
Serve with
French fries or mashed potatoes and a simple lettuce salad; agua con gas or a glass of Malbec.
Make ahead and storage
Bread the cutlets up to 1 day ahead and refrigerate; assemble and bake just before serving. Leftovers keep for 2 days and reheat in a 350°F (175°C) oven.
