What is Milanesa Napolitana?

An Argentinian Milanesa a la Napolitana is a breaded and fried beef or chicken cutlet, topped with tomato sauce, ham, and mozzarella cheese, then broiled. It was created in a Buenos Aires restaurant in the 1940s. The dish is Argentina's iconic comfort food, served with fries for a complete, hearty meal.

What's the difference between Milanesa and Chicken Parmesan?

The main difference is the order of assembly. For Chicken Parmesan, the cutlet is often baked with the sauce. A Milanesa Napolitana is always fried first to achieve an independent, super-crispy crust. The toppings, a specific sequence of sauce, ham, then cheese, are added after frying and just broiled to melt.

Can I use chicken instead of beef?

Absolutely. Use large boneless, skinless chicken breasts. Slice each one horizontally into two thinner fillets, then pound them to a ¼-inch thickness. The breading, frying, and topping process is identical. Just ensure the chicken reaches an internal temperature of 165°F (74°C) during frying.

Can I bake the Milanesa instead of frying it?

You can, but the crust won't be as crisp. For a baked version, place breaded cutlets on a wire rack over a baking sheet. Spray lightly with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden. Then add toppings and broil.

How do I store and reheat leftovers?

Let cutlets cool completely. Store in an airtight container in the fridge for up to 3 days. To reheat, use an oven at 350°F (175°C) for about 10 minutes. This method restores crispness better than a microwave, which will make the breading soggy.

Can I freeze Milanesa Napolitana?

Yes, before adding toppings. Fry and cool the breaded cutlets completely. Wrap each one individually in plastic wrap, then place in a freezer bag. They'll keep for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15-20 minutes, then add toppings and broil.

What if I don't have a meat mallet?

Use a heavy-bottomed pan, a rolling pin, or even a sturdy glass bottle. The key is to place the meat between two sheets of plastic wrap first to prevent tearing. Pound from the center outward until you achieve that crucial, even ¼-inch thickness for tender results.

Argentinian Milanesa a la Napolitana: Easy Crispy Steak Cutlets

Name: How to Make Authentic Argentinian Milanesa Napolitana (Beef or Chicken)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Argentinian
Ingredients: 2 lbs (900g) beef flank, top round, or sirloin tip, OR 4 large boneless, skinless chicken breasts; 1 ½ cups all-purpose flour; 4 large eggs; 3 cups plain breadcrumbs; 2 tsp salt; 1 tsp black pepper; 2 tsp dried oregano; 1 cup vegetable or canola oil for frying; 1 ½ cups tomato sauce or marinara; 6 slices ham or prosciutto; 8 oz (225g) mozzarella cheese, sliced or shredded

Description

Argentinian Milanesa a la Napolitana is a crispy, breaded beef or chicken cutlet topped with tomato sauce, ham, and melted mozzarella cheese. It’s a classic comfort food dish from Buenos Aires, perfect for a hearty family meal.

Ingredients

Scale

For the Cutlets:

2 lbs (900g) beef flank, top round, or sirloin tip, OR 4 large boneless, skinless chicken breasts

For the Breading:

1 ½ cups all-purpose flour

4 large eggs

3 cups plain breadcrumbs

2 tsp salt

1 tsp black pepper

2 tsp dried oregano

1 cup vegetable or canola oil for frying

For the Toppings:

1 ½ cups tomato sauce or marinara

6 slices ham or prosciutto

8 oz (225g) mozzarella cheese, sliced or shredded

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Instructions

1. Prepare and pound the meat. If using chicken, slice each breast horizontally. For beef, slice against the grain. Place each piece between plastic wrap and pound to ¼-inch thickness.

2. Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and oregano.

3. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumbs to coat. Let the breaded cutlets rest for 30 minutes.

4. Heat oil in a large skillet over medium heat to 350°F (175°C). Fry cutlets for 3-4 minutes per side until deep golden brown and cooked through. Work in batches.

5. Arrange fried cutlets on a baking sheet. Top each with a thin layer of tomato sauce, a slice of ham, and a generous amount of mozzarella cheese.

6. Broil on high for 3-5 minutes until the cheese is melted, bubbly, and has golden spots. Serve immediately.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 2 months. Reheat at 350°F for 10 minutes.

Let the breaded cutlets rest before frying to help the coating adhere.

Press the breadcrumbs firmly into the meat for the best, thickest crust.

Use one hand for the dry steps (flour and crumbs) and the other for the egg to keep your fingers clean.

Pound the meat to an even ¼-inch thickness for tender, evenly cooked cutlets.

Prep Time: 30 min
Rest Time: 30 min
Cook Time: 25 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Argentinian

Nutrition

Serving Size: 1 cutlet with toppings
Calories: 610 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 185 mg