Milanesa Napolitana

Milanesa Napolitana is a variation of the breaded-fried steak known as Milanesa, which is famous across Argentina. This recipe is made with thin pieces of beef coated into a garlicky egg mixture and then sprayed with breadcrumbs before they are fried until golden. The final elements of tomato sauce, mozzarella cheese that has been melted basil, and thin slices of tomatoes are easy to prepare but provide some flair to the dish. The best way to get the fast-cooking meat cut to the most tender condition is to crush it extremely thin — approximately 1/8 inch thick using an ax or the bottom of a large skillet.



  • Two large eggs
  • Two tablespoons whole milk
  • Two tablespoons finely chopped fresh parsley
  • 2 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon grated garlic
  • 2 cups plain dry breadcrumbs
  • 4 (8-ounce) Milanesa steaks (or one (2-pound) the top roast cut crosswise into 4 (1/2-inch-thick) slices, then pounded until 1/8-inch thick (see the note below).)
  • 1/2 cup plus two tablespoons refined high-heat sunflower oil, divided


  • 3/4 cup canned tomato sauce
  • 1/8 teaspoon dried oregano
  • 8 (1/2-ounce)mozzarella cheese slices
  • 16 very heirloom tomato slices (from 2 small tomatoes)
  • Flaky salt from the sea, olive oil, as well as fresh basil, leaves to garnish

Make the Milanesa

  1. Whisk eggs, milk, parsley, one teaspoon saltand, and garlic inside a 13-x 9-inch baking dish. Mix breadcrumbs with the rest of 1 1/2 teaspoons of salt in another 13- by 9-inch baking dish or on a small baking sheet with a rim.
  2. In a single steak at one time, dip it into the egg mixture and let the excess water run. Dip the steak into breadcrumbs and press to stick. Place the steak on a plate. Repeat the process for remaining steaks, laying steaks that are prepared between wax paper or parchment paper. Let them refrigerate steaks, covered, for 30 minutes.
  3. Set the oven temperature to 475 degrees Fahrenheit with the rack in the middle. Cook the sunflower oil to 1/4 cup in a 14-inch skillet at medium-high. In batches of one steak at each time, cook the steak in the hot oil until it is browned and crispy around the edges, around three minutes on each side. Transfer the steaks to a paper towel-lined baking sheet. Repeat with the remaining steaks, using two tablespoons of sunflower oil between batches.

Add the topping

  1. Transfer the browned steaks onto an unlined baking sheet. The steaks should be evenly coated with tomato sauce and sprinkled with dried oregano. Add two mozzarella slices and four tomato slices. Bake in oven preheated until cheese is melting and the tomatoes are lightly browned around the edges, approximately 5 minutes. Remove from oven and decorate with the flaky sea salt and basil. Serve immediately.

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