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🇦🇷 An Argentinian recipe…with a touch of Italy
If Milanaise is a classic in Italy, this is also true of Milanaise à la Napolitaine in Argentina, which is very popular in the country.
It's Buenos Aires' favorite dish, imported by the many Neapolitans who arrived in the country in the early 20th century. The "Nápoli" restaurant in Buenos Aires is the creator of a recipe as hearty as it is delicious.
Argentines usually serve it with French fries and sometimes add a slice of ham in addition to the tomato sauce and melted cheese, but I thought the dish would be too heavy…
Here, I chose to serve it with tomato pasta, as in Italy. I'm not sure if the Italians are familiar with this revisited recipe, but it's a real treat!
💙 Why you'll love it
- It's super-simple to make and doesn't take long to prepare.
- It's made with very simple ingredients
- It's practical for batch cooking: you can cook it and enjoy it 48 hours later, provided you can reheat it properly.
🍴Utensils
Buy Now → 💡Frequently Asked Questions
Store in an airtight container in the fridge for 48 hours. And to reheat them, just pop them in the oven (so that the meat warms up and the cheese melts again)!
Veal cutlets. They should be very thin: don't hesitate to tap them with a rolling pin. If you can, I recommend buying them from the butcher, as they'll be even better! If so, ask him to refine them if possible.
You can use regular breadcrumbs, but since I discovered Japanese Panko breadcrumbs, I've been using only these, which are much crisper and more uniform.
Use the one of your choice, but try to find one that's a little thicker so that it doesn't soak the cutlets.
😍Other Italian dishes you'll love
If you make this Milanesa Napolitana, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Milanesa Napolitana (Italian Argentinian-style cutlet)
Ingredients
- 2 veal cutlets very thin
- 2 eggs
- 6 tablespoons flour
- 8 tablespoons Panko breadcrumbs
- 7 oz. tomato sauce divided
- 5 oz. mozzarella
- 3 tablespoons olive oil divided
- 4 oz. pasta
- 1 tablespoon fresh basil
Instructions
- In a soup plate, beat the eggs with a fork. Place the flour on a second plate and the Panko breadcrumbs on a third.
- Take your cutlets and dip them in beaten eggs, flour, beaten eggs again and finally Panko breadcrumbs.
- Preheat your oven to 320°F/160°C. Place the cutlets in a hot frying pan with 1 tablespoon olive oil and cook over medium heat. When you turn them over, add 2 tablespoons olive oil so that they are perfectly golden brown.
- Once the cutlets are cooked, cover them with tomato sauce (keep some for pasta) and mozzarella and bake for a few minutes, until the cheese has melted.
- Meanwhile, cook the pasta for the time indicated on the packaging. Once drained, add the remaining tomato sauce.
- Place the pasta on plates, then add the cutlets on top with a few fresh basil leaves.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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