A good handful of recipes at the cost of breaded steaks have been present in our lives for decades. Impossible to forget those that we took to the beach, but neither can we do without the classic San Jacobo , the cordon bleu or the more modern Asturian cachopo , now replicated a thousand times.

However, from the other side of the pond comes the Neapolitan Milanese, a dish that is neither Milanese nor from Naples, but rather a classic recipe of Argentine cuisine where a breaded fillet is crowned with a generous portion of cheese.

It can be mozzarella, which is usually the most common, but it can also be made with provolone cheese or another fresh and easy-to-melt cheese that we have at home. The secret, beyond palming —flattening— the meat well is that the batter is light but crunchy.

An easy recipe where there are any, part of the charm of this Milanese is that it is equally juicy and crunchy, in addition to allowing us to make an easy and quick dinner in a matter of minutes and that the whole family likes, with some ingredients that we can also modify to taste, such as the fried tomato sauce .

Ingredients

for 1 piece

  • Fine and large beef steaks1
  • Egg for the breadingtwo
  • Wheat flour for breading
  • Breadcrumbs for the breading
  • fresh mozzarella1
  • basil leaves4
  • Salt
  • ground black pepper
  • dried oregano to taste
  • olive oil for frying
  • Ketchup30ml _

How to make Milanese Neapolitan style

Difficulty: easy

  • total time15m _
  • Elaboration5m _
  • Cooking10m _
  • Repose5m _

Spread the fillet between parchment paper until it has doubled in size and is very flat and thin. Season to taste after palming

We start our batter by passing it through flour, egg and breadcrumbs, trying to eliminate the excesses of the three passes and avoiding burrs. While we bread it, we heat abundant olive oil to 170 ºC and preheat the oven to 180 ºC.

When the oil is hot, we fry our milanesa for a couple of minutes on each side, long enough for it to be toasted —because it will finish cooking in the oven. While the meat is frying, cut the mozzarella into slices and let it drain on absorbent paper to remove excess water.

Remove our Milanese from the pan, drain it on absorbent paper on both sides and put it on an oven rack so that the rest of the fat drains.

When the oven is hot, we put a tray in it and assemble our milanese adding fried tomato sauce, dried oregano and the sliced ​​mozzarella. Bake at 180 ºC with heat up and down for three or four minutes, until the mozzarella has melted slightly.

Remove from the oven, place a few leaves of fresh basil to taste and serve immediately.