If you grew up in an Argentinian household, milanesa napolitana is the dinner you request on your birthday. A crumbed schnitzel, baked under melted cheese, crispy underneath. Nothing fancy. Beloved by everyone.
Milanesa is Argentina's take on the Italian cotoletta alla Milanese and the Austrian wiener schnitzel: thin slices of beef, breaded and pan-fried. The Napolitana version layers ham, tomato sauce, and melted mozzarella on top. It was invented in the 1950s at a Buenos Aires restaurant called Nápoli, and every household has made it ever since.
The key is thinness. A proper milanesa is 5 mm thick, maximum. Thicker and it becomes a breaded steak, not a milanesa. Your butcher can do this for you, or you can pound it yourself between sheets of cling film.
This recipe serves four. It scales up easily to feed twelve, which is why it is a staple for Sunday family lunches.
Ask for "beef scotch fillet sliced 5 mm thick for milanesa," or "beef minute steaks." Any good butcher understands. Achura in Brookvale will know you want it Argentinian-style. Rump and topside also work for a cheaper option.
Allow 180 to 200 g per person.
Ingredients
For the milanesa
- 4 slices beef scotch fillet, 5 mm thick (about 180 g each)
- 3 large eggs
- 2 cloves garlic, finely minced
- 2 tbsp milk
- 1 tbsp dried parsley
- 1 tsp salt
- Freshly ground black pepper
- 300 g fine dried breadcrumbs (pan rallado)
- Sunflower or vegetable oil, for frying
For the Napolitana topping
- 250 ml tomato passata
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper
- 8 slices leg ham (or jamón cocido)
- 300 g mozzarella, sliced or grated
- Extra dried oregano for finishing
Method
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Pound the meat thin.
If your butcher has not done this already, place each slice of beef between two sheets of cling film and pound evenly to 5 mm thickness using a meat mallet or the base of a heavy pan. Even thickness means even cooking.
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Make the egg mixture.
In a wide shallow bowl, whisk together the eggs, minced garlic, milk, parsley, salt, and pepper. This seasoned egg is what makes Argentinian milanesa different from Italian cotoletta.
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Set up the breading station.
Put the breadcrumbs in another wide shallow bowl. Have a plate ready for the finished breaded slices.
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Bread the slices.
Dip each slice of beef in the egg mixture, coating both sides fully. Press into the breadcrumbs, coating thoroughly on both sides. Place on the plate. If time allows, refrigerate the breaded milanesas for 30 minutes: this helps the coating set.
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Make the sauce.
While the milanesas rest, simmer the passata with garlic, oregano, salt, and pepper in a small pan for 10 minutes until thickened slightly.
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Fry the milanesas.
Heat 1 cm of oil in a wide pan over medium-high heat until shimmering (about 180°C). Fry each milanesa for 2 to 3 minutes per side until deeply golden. Do not crowd the pan. Fry in batches. Drain on paper towel.
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Build the Napolitana.
Preheat your oven grill (broiler) to high. Place the fried milanesas on a baking tray. Top each with 2 slices of ham, then a generous layer of tomato sauce, then the mozzarella. Sprinkle with oregano.
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Grill to melt.
Place under the grill for 3 to 5 minutes, watching closely, until the cheese is melted, bubbling, and lightly golden. Serve immediately.
Chef's notes.
Double-dip for thicker coating. For extra crispy milanesas, dip in egg twice: egg, breadcrumb, egg, breadcrumb. The coating doubles in thickness. This is called milanesa doble.
Fine breadcrumbs only. Argentinian milanesas use pan rallado (fine dried breadcrumbs), not panko. Panko gives a craggy texture that is too rough. If you cannot find fine breadcrumbs, pulse fresh breadcrumbs in a blender until powdery.
Garlic in the egg. This is the Argentinian signature. Do not skip it. It seasons the meat through the coating as it fries.
Oven finish, not fry-through. Fry the milanesas just until cooked (about 5 minutes total), then finish under the grill with the toppings. Do not fry the whole thing with cheese on top.
What to serve with it.
Mashed potato. The classic Argentinian pairing. Simple, creamy, no fancy additions.
Chips. Milanesa a caballo (literally "on horseback") is milanesa served with fried eggs and chips. A Buenos Aires diner classic.
Green salad. Just lettuce, tomato, and olive oil vinaigrette. Cuts through the richness.
Lemon wedges. Essential. A squeeze of lemon over a milanesa just before eating.
Frequently asked questions
Can I bake milanesas instead of frying?
You can, but the result is not the same. Baked milanesas lose the crisp golden crust that defines the dish. If you must bake, use a very hot oven (220°C), place the breaded slices on a wire rack over a tray, and spray generously with olive oil. Bake 10 to 12 minutes per side.
What is the difference between milanesa and schnitzel?
The technique is nearly identical, but Argentinian milanesa has garlic and parsley in the egg mixture and is traditionally finer-breaded (pan rallado) than Austrian schnitzel. Italian cotoletta alla Milanese is also similar but usually served plain.
Can I use chicken instead of beef?
Yes, that is milanesa de pollo. Use the same technique with chicken breast butterflied and pounded thin.
What is the origin of "Napolitana"?
The Napolitana version was invented in Buenos Aires in the 1950s by a chef at a restaurant called Nápoli. It is named after the restaurant, not Naples, Italy. There is no equivalent dish in Italian cuisine.
Can milanesas be frozen for later?
Yes. Bread the milanesas, then freeze them on a tray separated by baking paper. Once frozen solid, transfer to a sealed bag. Fry directly from frozen, adding 2 to 3 minutes to the cooking time.
Empanadas, also Argentinian comfort food.
Our Carnivore empanada is the quick version of Sunday dinner: grass-fed brisket, onion, garlic, capsicum in classic half-moon pastry.