Milanesa Napolitana is comfort on a plate: a crisp, breaded cutlet crowned with tomato sauce, ham, and melted cheese — then baked until bubbly. It’s an Argentine classic with Italian roots, beloved in bodegas, family kitchens, and neighborhood restaurants. Below is a friendly, step-by-step recipe so you can make a perfect Milanesa Napolitana at home.
Why Milanesa Napolitana is special
What makes this dish irresistible is the contrast: the crunchy milanesa exterior, the savory layer of ham, the tang of tomato sauce, and the gooey melted mozzarella on top. It’s hearty, crowd-pleasing, and great for a family dinner.
Ingredients (serves 4)
- 4 beef or veal cutlets (or chicken breasts pounded thin) — about 120–150 g (4–5 oz) each
- Salt and freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (200 g) plain breadcrumbs (panko or regular)
- Vegetable oil for frying (about 1–1½ cups total, depending on pan)
- 1 cup (240 ml) tomato sauce, lightly seasoned (homemade or jarred)
- 8 thin slices of ham (about 100–120 g total)
- 2 cups (about 200 g) shredded mozzarella (or a mix of mozzarella + provolone)
- 2 tbsp olive oil (optional, for finishing)
- Fresh parsley or oregano for garnish (optional)
Equipment
- Meat mallet or rolling pin
- 3 shallow bowls/plates for breading station
- Large skillet or frying pan
- Baking sheet or ovenproof dish
- Paper towels
Step-by-Step Recipe
1. Prepare the cutlets
- If needed, trim fat. Place each cutlet between two sheets of plastic wrap or parchment and pound gently with a meat mallet to about 3–4 mm (1/8–1/6 in) thickness. Even thickness ensures even cooking.
- Season both sides with salt and pepper.
2. Set up the breading station
- Place flour in the first shallow plate.
- Beat eggs in the second plate. Add a pinch of salt and a splash of water or milk (optional) to loosen.
- Put breadcrumbs in the third plate. If you like, season crumbs lightly with salt, pepper, and a pinch of dried oregano.
3. Bread the cutlets
- Dredge each cutlet first in flour, shaking off excess.
- Dip into beaten eggs, ensuring full coverage.
- Press into breadcrumbs, coating well and patting to adhere. Set on a tray and let rest 5–10 minutes — this helps the coating stick.
4. Fry until golden
- In a large skillet, pour oil to reach about 3–4 mm (1/8–1/6 in) depth (you need enough for shallow frying). Heat over medium-high until shimmering (around 170–180°C / 340–355°F if you have a thermometer).
- Fry cutlets in batches — do not crowd the pan. Cook 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning.
- Transfer to a paper-towel lined tray to drain. They should be mostly cooked through but will finish in the oven.
5. Assemble for baking
- Preheat the oven to 200°C (400°F).
- Place fried cutlets on a baking sheet or in an ovenproof dish. Spoon 2–3 tbsp tomato sauce over each cutlet, spreading gently.
- Lay two slices of ham over the sauce.
- Cover with a generous layer of shredded mozzarella (about ½ cup per cutlet). Drizzle a little olive oil over the cheese if you like better browning.
6. Bake and finish
- Bake 8–12 minutes, until the cheese is fully melted and bubbly and the edges begin to brown. For a golden top, you can broil 1–2 minutes at the end — watch carefully to prevent burning.
- Remove from oven, garnish with chopped parsley or a pinch of dried oregano.
7. Serve
Serve hot with mashed potatoes, fries, a simple green salad, or lemon wedges for a squeeze of brightness. Slice each milanesa and let guests help themselves.
Tips for success
- Protein choice: Traditional milanesa uses beef or veal; chicken is a lighter alternative (milanesa de pollo). Pound evenly.
- Crispy coating: Use panko breadcrumbs for extra crunch, or mix regular crumbs with a little cornmeal. Resting the breaded cutlets before frying helps the crust set.
- Oil temp control: Medium-high heat keeps the crust from absorbing too much oil. If the oil smokes, it’s too hot.
- Keep warm: If cooking many, keep finished cutlets in a warm oven (about 90–100°C / 200°F) while you fry the rest, then assemble and bake in batches so cheese is fresh and melty.
- Sauce note: A simple tomato sauce of sautéed garlic, crushed tomatoes, salt, pepper, and a pinch of sugar works perfectly. Avoid watery sauces—thicker spreads better.
Variations
- Vegetarian: Use thick eggplant slices or large portobello caps instead of meat; roast or pan-fry before assembling.
- Milanesa a la Provenzal: Top the fried cutlet with garlic-parsley butter instead of cheese for a different regional take.
- Double cheese: Add a slice of ham and a slice of ham + prosciutto combo, or mix mozzarella with provolone for deeper flavor.
Time & nutrition (approximate)
- Prep time: 15–25 minutes (plus pounding)
- Cook time: 20–30 minutes (frying + baking)
- Total time: 35–55 minutes
- Nutrition (per serving, 1 milanesa napolitana): roughly 650–800 kcal, protein 35–50 g, fat 35–50 g, carbohydrates 25–40 g — varies widely with meat cut, oil absorbed, cheese amount, and sides.
Milanesa Napolitana is homely and celebratory at once — easy to love because it’s honest food done well: crisp, saucy, cheesy, and deeply satisfying. Make it for a weekend dinner, feed a crowd, or treat yourself whenever the craving for comfort and crunch strikes.
¡Buen provecho!
