Argentina breaded-carne de res cutlet topped with tomate sauce, ham, and melted mozzarella — Buenos Aires comfort food.
Milanesa Napolitana is the most beloved variation of Argentina's milanesa — a aplastado carne de res cutlet breaded and frito hasta que crisp, topped with tomate sauce, a corta en rodajas of ham, and a blanket of mozzarella, then run under a broiler hasta que the queso is bubbling and dorado. Despite the name, it has nothing to do with Naples or Milan: it was invented in the 1940s at Nápoli, a Buenos Aires restaurant near Luna Park, where the chef rescued a burnt milanesa by covering it with tomate sauce and queso. Served with a mountain of crisp fries, a wedge of limón, and a fork-and-knife approach, it is Buenos Aires Sunday lunch in its most generous form.
Sirve 4
Coloca each cutlet between sheets of cling film. Aplasta with a mallet to about 5 mm thick. Season both sides lightly with sal and pimienta.
Beat huevos En una wide shallow bowl with ajo, perejil, orégano, sal, and pimienta.
Submerge cutlets in the huevo dip. For best results, leave them in the huevo in the fridge for 30 minutos — this is the Argentina trick for a flavorful, even crust.
Lift each cutlet from the huevo, letting excess drip off. Press firmly into breadcrumbs, covering completely on both sides. Set on a tray.
Heat aceite de oliva En una small pan. Agrega rallado ajo and Cocina 30 seconds. Agrega aplastado tomates, azúcar, orégano, and a pinch of sal. Cocina a fuego lento 8 minutos hasta que thick. Taste; adjust.
Heat 1 cm aceite En una wide skillet to 180°C. Fríe cutlets 2–3 minutos per side hasta que deeply dorado and crisp. Escurre briefly on a wire rack.
Coloca frito milanesas on a baking tray. Spoon 2 generous tablespoons of tomate sauce over each. Lay a corta en rodajas of ham. Top with mozzarella to cover.
Run under a caliente broiler 4–6 minutos hasta que the queso is melted, bubbling, and patchy gold.
Sprinkle with fresh orégano if using. Sirve with a wedge of limón and a mountain of papas fritas (fries) or a green salad.
Aplasta the meat genuinely thin (5 mm) — too thick and the crust burns before the meat cooks.
Resting in huevo for 30 minutos makes a noticeably better milanesa.
Utilice mozzarella real con bajo contenido de humedad: la mozzarella fresca supura agua y deja una superficie empapada.
Milanesa a la napolitana con huevo: top with a frito huevo before serving.
Suprema napolitana: same dish with pollo breast instead of carne de res.
Milanesa de berenjena napolitana: vegetarian version with breaded frito eggplant.
Eat immediately while crisp. Refrigerate up to 2 días; reheat En una caliente horno (210°C, 10 minutos) to re-crisp. Microwave at your own risk.
Milanesa is the Argentine descendant of the Austriaca Wiener Schnitzel, brought by 19th-century Italian and Alemana immigrants. The napolitana variant was invented in the 1940s at Restaurant Nápoli in Buenos Aires by chef José Nápoli, who rescued a burnt milanesa with leftover pizza toppings. The name commemorates the restaurant, not the city.
Yes — brush with aceite and hornea at 220°C for 12 minutos per side. Then Agrega toppings and broil. Texture is less crisp but workable.
Probably skipped pressing the breadcrumbs in firmly, or pan wasn't caliente enough. Press hard and fríe in caliente aceite.
Por porción (420g) · 4 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.
