Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Milanesa a la Napolitana does not originate from Milan or Naples - it's thought to have been invented in the 1940's at a Buenos Aires restaurant called “Nápoli”.Milanesa napolitana is similar to veal parmesan, but with South American touches - after the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
- 4 thinly sliced skillet steaks, such as top round
- 3 eggs
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups fresh bread crumbs
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, finely minced
- 1/3 cup olive oil or vegetable oil
- 1/2 cup tomato sauce
- 4 sliced of deli ham
- 1 cup grated Mozzarella cheese
- 1 teaspoon Italian seasoning or oregano
- Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.
Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.
Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under broiler until cheese melts.
Serve warm, with fries.