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Argentinian Milanesa a la Napolitana Crispy Veal with Ham and Melted Mozzarella
The beloved Buenos Aires bodegón classic: crisp golden breaded veal cutlet topped with rich tomato sauce, savory cooked ham, and bubbling melted mozzarella cheese with a pinch of oregano.
Prep
20 min
Cook
15 min
Total
35 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- Thin veal or beef cutlets pounded flat600 g
- Fine breadcrumbs150 g
- Eggs beaten2 pc
- Garlic cloves finely minced2 clove
- Fresh parsley minced15 g
- Rich marinara or tomato sauce160 g
- Cooked ham slices120 g
- Shredded mozzarella cheese150 g
- Vegetable oil for frying60 ml
- Fine salt4 g
Preparation Steps
1
Beat eggs with minced garlic, parsley, and salt. Dip veal cutlets into beaten egg, then press firmly into breadcrumbs to form an even coating.
2
Fry breaded cutlets in hot oil for 2-3 minutes per side until golden brown and crispy. Transfer onto a baking sheet.
3
Spread 2 tablespoons of tomato sauce over each cutlet, layer with ham slices, and top generously with mozzarella. Bake in preheated oven at 200°C for 5-6 minutes until cheese is bubbly and melted.
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Nutrition Facts
per servingCalories
530
Protein
48g
Carbohydrates
31g
Fat
24g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
