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Argentine · Uruguayan

Milanesa a la napolitana

Non-vegetarian

Thin breaded beef cutlets fried crisp, then topped with tomato sauce, ham and melted mozzarella under the grill. A Buenos Aires classic despite its Italian-sounding name.

Milanesa a la napolitana is an Argentine main course from Argentina, ready in about 1 hour 15 minutes and made with beef sirloin steak, breadcrumbs and mozzarella. It serves 4 and is rated easy to cook.

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Milanesa napolitana topped with ham, melted cheese and tomato, with chips
Photo: Horacio Cambeiro / Wikimedia Commons · CC-BY-3.0
Prep
20 min
Cook
25 min
Rest
30 min
Total
1 h 15 min
Serves
4
Level
Easy
Calories
687

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Beat the eggs (opens in a new tab) with the garlic (opens in a new tab), parsley (opens in a new tab) and half the salt. Season the beef with the rest, dip in the egg and leave 30 minutes (or overnight, refrigerated).

    • 5 min

    Food safety: Keep marinating raw meat in the fridge.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Press each cutlet firmly into the breadcrumbs (opens in a new tab) on both sides.

    • 5 min

  3. Step 3

    Shallow-fry in hot oil (about 175 °C) for 2–3 minutes per side until deep golden. Drain on paper.

    Food safety: Lower cutlets into the oil away from you to avoid splashes.

    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

  4. Step 4

    Lay the milanesas on a tray, spread with passata, sprinkle with oregano (opens in a new tab) and top with ham (opens in a new tab) and mozzarella (opens in a new tab). Grill under a hot grill until the cheese bubbles, 5–6 minutes.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Buenos Aires, Argentina · Commonly attributedDeveloped in Buenos Aires from the Italian cotoletta; the name is usually linked to a restaurant rather than to Naples. Equally popular in Uruguay.Also popular in Uruguay, ParaguayMore food from Argentina
Dish
Lunch · Dinner · Main courses
Cooking method
Shallow-fried, Broiled / grilled under heat
Taste
savoury, rich, tangy
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · No nut ingredients · No added sugar · Alcohol-free · High-protein
With the listed swaps: Beef-freeWorked out from the ingredients. How labels work
Good for
Child-friendly · Everyday · Freezer-friendly
Cook more with
Beef sirloin steak · Breadcrumbs · Mozzarella · Egg · Garlic · Parsley
Techniques
Broiling · Shallow-frying

Allergens

  • Contains: Milkfrom breadcrumbs, mozzarella
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom breadcrumbs
  • Contains: Glutenfrom breadcrumbs
  • May contain: Soyfrom breadcrumbs
  • May contain: Sesamefrom breadcrumbs

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

687 kcal per serving

Calculated

1 serving ≈ 357 g · recipe makes 4

Where the energy comes from

  • Protein 34%
  • Carbohydrate 20%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy687 kcal193 kcal
Protein58 g16.3 g
Carbohydrate34.7 g9.7 g
Net carbohydrate31.4 g8.8 g
Sugars5.2 g1.5 g
Added sugars0 g0 g
Fibre3.2 g0.9 g
Fat34.2 g9.6 g
Saturated fat11.3 g3.2 g
Trans fat——
Cholesterol238 mg67 mg
Sodium1318 mg369 mg
Salt equivalent3.3 g0.9 g
Vitamins & minerals per serving
Potassium
996 mg
Calcium
397 mg
Iron
6.3 mg
Magnesium
84 mg
Vitamin A (RAE)
151 µg
Vitamin C
9 mg
Vitamin D
1 µg
Vitamin B12
3.2 µg
Folate (DFE)
107 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Double-crumbing (egg, crumbs, egg, crumbs) gives an extra-crunchy milanesa.

Serve with

  • Classic with chips (milanesa con papas fritas) or mashed potato.

Food safety

  • Keep the egg-soaked raw meat in the fridge.
  • Thin cutlets are cooked through once the crumb is deep golden on both sides.

Storage

  • Freeze breaded, uncooked milanesas between baking paper; refrigerate cooked ones up to 2 days.

Reheating

  • Reheat in a 200 °C oven so the crumb stays crisp.

Variations

  • Milanesa a caballo (Argentina): Topped with one or two fried eggs instead of ham and cheese.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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