Milanesa Napolitana
Milanesa a la Napolitana
Argentina's ultimate comfort food—a breaded beef cutlet topped with ham, tomato sauce, and melted mozzarella. A perfect hybrid of Italian and Argentine cuisine that appears on every neighborhood menu.
Milanesa Napolitana (Milanesa a la Napolitana)
Argentina's ultimate comfort food—a breaded beef cutlet topped with ham, tomato sauce, and melted mozzarella. A perfect hybrid of Italian and Argentine cuisine that appears on every neighborhood menu.
For the milanesa
- 4 thin beef cutlets (top round or sirloin), pounded to 1/4 inch thick
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs (panko for extra crispy, or fine Argentine miga de pan)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper
- Vegetable oil for frying (enough for 1/2 inch in pan)
For the Napolitana topping
- 1 cup tomato sauce (salsa de tomate)
- 4 slices cooked ham
- 8 slices mozzarella cheese
- 1 tsp dried oregano
- Grated Parmesan cheese (optional)
Wine Pairing
Light Malbec or Bonarda
- •Desnivel (Defensa 855, San Telmo) - Classic neighborhood milanesa
- •Any Argentine 'restorán' or 'comedor' will serve it
- •Best value: menú del día at neighborhood restaurants
- 1
Pound the beef cutlets between plastic wrap until uniformly thin (1/4 inch). Season both sides with salt, pepper, and garlic powder.
- 2
Set up your breading station: flour on one plate, beaten eggs in a shallow bowl, breadcrumbs mixed with oregano on another plate.
- 3
Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Press into breadcrumbs, coating both sides firmly.
- 4
Place breaded cutlets on a wire rack and refrigerate for 15 minutes. This helps the coating stick during frying.
- 5
Heat oil in a large skillet over medium-high heat until shimmering (350°F/175°C).
- 6
Fry milanesas one or two at a time—don't crowd the pan. Cook 2-3 minutes per side until golden brown and crispy.
- 7
Transfer to a paper towel-lined plate to drain excess oil.
- 8
Preheat broiler. Place fried milanesas on a baking sheet.
- 9
Top each milanesa with a layer of tomato sauce, a slice of ham, and two slices of mozzarella.
- 10
Sprinkle with oregano and Parmesan if using.
- 11
Broil for 2-3 minutes until cheese is melted and bubbling with golden spots.
- 12
Serve immediately with French fries (papas fritas) and a simple salad—this is the traditional Argentine way.
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The beef must be thin—ask your butcher to pound it, or do it yourself between plastic wrap with a meat mallet or rolling pin.
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Don't skip the refrigeration step after breading—it makes a huge difference in keeping the coating attached.
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For milanesa a caballo (on horseback), top with a fried egg along with the napolitana toppings.
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Make sure your oil is hot enough—if it's too cool, the breading will absorb oil and get greasy.
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The tomato sauce should be simple—just good canned tomatoes, garlic, and salt. Don't use heavy marinara.
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Some Argentines add a slice of roasted red pepper under the cheese—delicious variation.
Milanesa arrived with Italian immigrants in the late 19th century, evolving from the Italian cotoletta alla milanese. The 'napolitana' variation—topped with tomato sauce, ham, and cheese—is distinctly Argentine and has no equivalent in Naples. It became popular in Buenos Aires' Italian neighborhoods and spread nationwide. Today, every Argentine family has their milanesa recipe, and it's the unofficial national comfort food.
Refrigerate cooked milanesas for up to 2 days. Reheat in a 375°F (190°C) oven for 10 minutes—not the microwave, which makes them soggy. Uncooked, breaded milanesas freeze well for 1 month—fry from frozen, adding 2 minutes.