- Why did the breading get soggy?
- The tomato sauce was too runny. Use thick passata or pizza sauce, and don't drown the meat!
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.
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
Shopping List (0)
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
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