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Authentic Milanesa napolitana Recipe
Buenos Aires, Argentina
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Milanesa a la Napolitana
PREP 40min
COOK 30min
READY IN 1h 10min
This is the authentic way to prepare milanesa a la napolitana — breaded and fried cutlets are topped with prosciutto, tomato sauce, and mozzarella, then cooked shortly under a broiler.
Ingredients
Milanesa a la Napolitana
4 milanesa-style cutlets (they may come this way, if not, slice top sirloin lengthwise into slices about 1/3 inch (8 mm) thick)
2 eggs
1 cup (110g) breadcrumbs
2 tbsp dried parsley
salt, to taste
pepper, to taste
oil, for frying
8-10 slices of prosciutto
1 cup (260g) tomato sauce
2 cups (225g) mozzarella, sliced
Preparation
1
Milanesa a la Napolitana
Step 1/9
Beat the cutlets to the desired thickness.
Step 2/9
Whisk the eggs, parsley, salt, and pepper in a large shallow container, pour the breadcrumbs on a large, flat plate.
Step 3/9
First, dip the cutlets into the egg mixture, and then coat them with breadcrumbs.
Step 4/9
Arrange the breaded cutlets on a plate, then place the plate in the refrigerator between several hours to up to overnight.
Step 5/9
Pour a half an inch of oil into the pan, and then heat it over medium-high heat.
Step 6/9
Fry the cutlets in oil, in batches, 5-7 minutes on one side, and then for another five minutes when you flip them, until golden. Transfer the finished cutlets onto paper towels to drain.
Step 7/9
Arrange the cutlets in a baking tray.
Step 8/9
Top each first with prosciutto, one to two slices, then spread them with a 1/4 cup (65g) of tomato sauce, and lastly, top with mozzarella.
Step 9/9
Preheat the broiler, then place the baking tray under it for 5-9 minutes, then serve.
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