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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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
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