Milanesa a la Napolitana (Cheese-Topped Breaded Beef Cutlet)

Method

1. 1

   Pat the cutlets dry and season both sides with salt.

2. 2

   Set up a breading station: beat the eggs with garlic and parsley in one dish, spread the breadcrumbs in another.

3. 3

   Dip each cutlet in the egg, then press firmly into the crumbs to coat evenly.

   💡 Argentines season the EGG, not the crumbs. Garlic and parsley live there.

4. 4

   Heat the oil in a skillet until shimmering; fry the cutlets until deep gold and crisp, about 3–4 minutes per side.

   💡 Don't crowd the pan — cutlets that touch each other steam instead of crisping.

5. 5

   Drain the cutlets on paper towels and arrange on a baking sheet.

6. 6

   Top each with passata, a slice of ham, and mozzarella; sprinkle with oregano.

7. 7

   Broil until the cheese bubbles and browns in spots, about 5 minutes.

   💡 Stay by the oven — broilers turn bubbling into burnt in under a minute.

8. 8

   Serve hot with fries. Lettuce may watch from a distance.