Milanesa a la Napolitana
Milanesa a la Napolitana
Argentina's answer to chicken parm — a breaded cutlet topped with tomato sauce, ham, and melted mozzarella. Despite the name, it has nothing to do with Naples. Pure Argentine comfort food.
Milanesa a la Napolitana (Milanesa a la Napolitana)
Argentina's answer to chicken parm — a breaded cutlet topped with tomato sauce, ham, and melted mozzarella. Despite the name, it has nothing to do with Naples. Pure Argentine comfort food.
Milanesas
- 4 thin beef or chicken cutlets (about 200g each), pounded thin
- 2 eggs, beaten
- 2 cups breadcrumbs
- Salt, pepper, garlic powder to taste
- Oil for frying
Napolitana topping
- 1 cup tomato sauce (salsa de tomate)
- 4 slices cooked ham (jamón cocido)
- 200g mozzarella cheese, sliced
- 1 tsp dried oregano
- Olives and roasted peppers for garnish (optional)
Wine Pairing
Young Malbec or Bonarda
- •El Cuartito (Talcahuano 937, BA) — legendary since 1934
- •Every bodegón and parrilla in Buenos Aires
- •Any restaurant with 'minutas' on the menu
- 1
Season the cutlets with salt, pepper, and garlic powder.
- 2
Dip each cutlet in beaten egg, then press firmly into breadcrumbs on both sides.
- 3
Heat oil in a large skillet over medium-high heat (about 1cm deep).
- 4
Fry each milanesa for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- 5
Place fried milanesas on a baking sheet.
- 6
Spoon tomato sauce over each milanesa.
- 7
Top with a slice of ham, then mozzarella slices.
- 8
Sprinkle with oregano.
- 9
Broil in the oven at 200°C (400°F) for 5-7 minutes until cheese is melted and bubbly.
- 10
Serve immediately with french fries (papas fritas) — the mandatory accompaniment.
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Pound the cutlets thin and even — they should be about 5mm thick.
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Double-dip for extra crunch: egg → breadcrumbs → egg → breadcrumbs.
- ✦
Fry first, THEN add toppings and bake. Never skip the frying step.
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The tomato sauce should be simple — not chunky marinara. Argentine salsa de tomate is smooth.
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French fries are non-negotiable. A napolitana without papas fritas is incomplete.
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Some restaurants offer 'a caballo' — topped with a fried egg. Highly recommended.
Despite the Italian-sounding name, milanesa a la napolitana was invented in Buenos Aires in the 1940s by chef José Napoli at the restaurant Nápoli on Avenida Corrientes. He topped a breaded cutlet with ham, cheese, and tomato sauce — and a porteño classic was born. The name honors the restaurant, not the Italian city. It remains one of the most ordered dishes in Argentine restaurants today.
Best eaten fresh. Leftover breaded cutlets (without topping) can be frozen for up to 2 months. Reheat in a 200°C oven.