Page title and description
Meat mains
Milanese a la Napolitana
Despite its Italian name, this magnificent recipe is close to being Argentina's national dish: it's a flattened, breaded beef escalope topped with tomato sauce, mozzarella and ham and then browned under the grill until golden and bubbling.
Ingredients
- 100g fresh breadcrumbs
- 50g Parmesan, grated
- 4 beef frying steaks, beaten out with a rolling pin to a thickness of about 4 mm
- 3 eggs, beaten
- 100ml olive oil
- 8 tbsp tomato sauce - try frying 500g tomatoes with some olive oil, crushed garlic and salt with a cup of water
- 4 slices cooked ham
- 8 tbsp mozzarella or mild Cheddar, grated
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
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Step 1
Mix the breadcrumbs and Parmesan and place in a shallow dish. Crumb the steaks by first dipping in the beaten egg and then in the breadcrumbs, so that each side is evenly coated. Fry in the olive oil for a few minutes, turning over when brown.
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Step 2
Remove and dry with kitchen paper. Top each steak with a slice of ham, tomato sauce and grated cheese and grill until the cheese has melted.
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Step 3
Best served with chips or potato wedges and a green salad.
