Buenos Aires Veal Milanesa a la Napolitana
Mise en Place / Ingredients[13]
- 1.5 lbs Thinly sliced beef top round or veal cutlets
- 0.5 cup All-purpose flour (for initial dredge)
- 3 whole Large eggs
- 2 cloves Garlic cloves, finely minced
- 2 tbsp Fresh flat-leaf parsley, finely chopped
- 2 cups Fine plain breadcrumbs
- 1.5 cups Neutral vegetable or sunflower oil (for frying)
- 1 cup Herbed marinara or crushed tomato sauce
- 4 slices Deli cooked ham slices
- 2 cups Shredded whole-milk mozzarella cheese (Galbani)
- 1 tsp Dried oregano
- 1.5 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
🛒 US Supermarket Brand Guide
Lean and tender for quick frying. • 📍 Fresh meat case.
Cooking Sequence & Checkpoints
Pat the 1.5 lbs beef cutlets dry, pound thin, and lightly dust with 0.5 cup all-purpose flour. Dip in 3 beaten eggs whisked with 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 1.5 tsp kosher salt, and 0.5 tsp black pepper.
✓ Checkpoint: Evenly coated cutlets.
Dredge in 2 cups fine plain breadcrumbs, pressing firmly with the heels of your hands to anchor the crust.
✓ Checkpoint: Solid dry breading layer.
Fry in 1.5 cups hot oil at 350°F (175°C) for 2 minutes per side until golden and internal temperature reaches ≥145°F (63°C). Drain on paper towels.
✓ Checkpoint: Crispy golden cutlets.
Arrange cutlets on a baking sheet. Top with 1 cup tomato sauce, 4 slices cooked ham, 2 cups shredded mozzarella, and 1 tsp dried oregano. Bake/broil at 400°F (205°C) for 6 minutes until bubbling.
✓ Checkpoint: Bubbling browned cheese and fragrant oregano.
🔬 Why It Works:
High-Heat Broiler Gratin: Melting the cheese quickly under high broiler heat prevents steam from softening the crispy breadcrumb base.
⚠️ Troubleshooting:
Breading falls off: Pat meat dry and press breadcrumbs firmly with palms.