Argentinian Italian-Style Milanesa Napolitana

Milanesa napolitana - Argentinian fried steak, Italian-style
Marian Blazes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1114 Calories
52g Fat
54g Carbs
103g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1114
% Daily Value*
Total Fat 52g 67%
Saturated Fat 16g 78%
Cholesterol 409mg 136%
Sodium 1210mg 53%
Total Carbohydrate 54g 20%
Dietary Fiber 4g 14%
Protein 103g
Calcium 374mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 1940s 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.


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  • 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 slices of deli ham
  • 1 cup grated mozzarella cheese
  • 1 teaspoon Italian seasoning or oregano

Steps to Make It

  1. Gather the ingredients.

  2. Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.

  3. Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.

  4. Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.

  5. 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.

  6. Place steaks on a baking sheet. Turn on oven broiler.

  7. Top each steak with a slice of ham, 2 to 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.

  8. Serve warm, with fries.

  9. Enjoy!