Milanesa napolitana with ham

The name is deceptive: this dish has nothing to do with Naples. It was born in the 1940s in a Buenos Aires restaurant (Restaurant Napoli) when the chef burnt one side of a milanesa, and to save the situation, covered it with ham, cheese, and tomato sauce, then grilled it. The result: a heavenly meeting of pizza and schnitzel that has since become a classic.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Frying pan for frying
  • Baking tray for grilling

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk

Instructions

1

Prepare the milanesas (breaded meat) as usual and blot excess oil. Preheat the oven to 200°C (or grill setting).

Tip: Fry the meat completely in oil first. The oven is only for melting the cheese; the breading won't cook further there.
2

Place the meats on a baking tray. Spread 1-2 tablespoons of thick tomato sauce on each.

Tip: The acidity of the sauce counterbalances the fattiness of the meat and cheese.
3

Lay a slice of ham on top, then cover generously with cheese. Sprinkle with oregano.

Tip: The ham protects the breading from moisture from above, and the cheese 'seals' the whole thing.
4

Place in the oven for 5-8 minutes until the cheese starts to bubble and brown.

Tip: Watch constantly! The goal is melting the cheese, not drying out the meat.
5

Serve immediately with chips (fries), as Argentines do.

Recipe FAQ

Why did the breading get soggy?
The tomato sauce was too runny. Use thick passata or pizza sauce, and don't drown the meat!

Ingredients

  • 4 slices Fried Milanesa (see base recipe)
  • 150 g Cooked ham (sliced)
  • 200 g Mozzarella cheese (sliced or grated)
  • 200 g Thick tomato sauce (spiced)
  • 1 tsp Dried oregano