Milanesa napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940's at a Buenos Aires restaurant called “Nápoli”.
Milanesa napolitana is similar to veal parmesan, but with South American touches. After the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll.
- 4 thinly sliced skillet steaks, such as top round
- 3 eggs
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups fresh bread crumbs
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, finely minced
- 1/3 cup olive oil or vegetable oil
- 1/2 cup tomato sauce
- 4 sliced of deli ham
- 1 cup grated Mozzarella cheese
- 1 teaspoon Italian seasoning or oregano
- Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.
- Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.
- Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
- Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
- Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under the broiler until cheese melts.
- Serve warm, with fries.
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||16 g|
|Unsaturated Fat||26 g|
|Dietary Fiber||4 g|