The Argentina Milanese Neapolitan, a beloved dish in Argentine cuisine, is a delightful fusion of flavors and textures, embodying the rich culinary heritage of the country. This dish starts with beef cutlets seasoned with salt and black pepper, ensuring a savory base. Each cutlet undergoes a meticulous breading process, beginning with a coating of flour, followed by a dip in beaten eggs, and concluding with a final dredge in a breadcrumb and grated Parmesan cheese mixture. This process ensures a crispy and flavorful exterior once the cutlets are fried to a golden brown perfection in vegetable oil.
After frying, the cutlets are placed on a baking sheet and smothered in marinara sauce, adding a tangy and robust layer of flavor. A slice of ham is laid over the sauce, offering a savory and slightly smoky note. The ensemble is then topped with shredded mozzarella cheese, promising a creamy and bubbly finish once baked in a preheated oven at 180°C (350°F) for 10-15 minutes.
This dish is not only a treat for the taste buds but also a visual delight with its vibrant layers. Garnished with fresh parsley, it adds a touch of color and freshness. The Milanese Neapolitan is a testament to Argentina’s ability to adopt and adapt influences, in this case from Italian immigrants, creating a unique and cherished culinary tradition. Whether served with a side of crispy fries or a fresh salad, this dish is a satisfying and irresistible comfort food that showcases the best of Argentine flavors.
Ingredients
4 beef cutlets
2 cups breadcrumbs
1 cup grated Parmesan cheese
2 eggs
1 cup flour
Salt (to taste)
Black pepper (to taste)
1 cup marinara sauce
1 cup mozzarella cheese, shredded
1 cup ham, sliced
Vegetable oil (for frying)
Fresh parsley (for garnish)
Directions
1. Preheat your oven to 180°C (350°F).
2. Season the beef cutlets with salt and black pepper on both sides.
3. Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
4. Dredge each beef cutlet in flour, shaking off any excess.
5. Dip the floured cutlets into the beaten eggs, ensuring they are fully coated.
6. Press the egg-coated cutlets into the breadcrumb-Parmesan mixture, making sure they are well covered.
7. Heat vegetable oil in a large skillet over medium-high heat.
8. Fry each breaded cutlet until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
9. Place the fried cutlets on a baking sheet.
10. Spread a generous layer of marinara sauce over each cutlet.
11. Top each cutlet with a slice of ham.
12. Sprinkle shredded mozzarella cheese evenly over the ham-covered cutlets.
13. Bake in the preheated oven for about 10-15 minutes, or until the cheese is fully melted and bubbly.
14. Garnish with fresh parsley before serving.