#21 Milanesa Napolitana Recipe

Prepare cutlets

If your beef slices are thicker than 1/4 inch, place each between two pieces of plastic wrap and gently pound with a flat meat mallet until they are about 1/4 inch (6 mm) thick and evenly sized. Trim any excess fat. Pat the cutlets dry with paper towels.

Set up a three-station breading station: bowl 1 — flour (seasoned with 1/2 tsp salt and 1/4 tsp pepper mixed into it); bowl 2 — whisk eggs with whole milk until combined; bowl 3 — breadcrumbs mixed with grated Parmesan, chopped parsley, garlic powder, remaining 1/2 tsp salt and 1/4 tsp pepper.

Dredge each cutlet in flour, shaking off excess; dip into the egg wash, allowing excess to drip; press firmly into the breadcrumb mixture, covering completely. Place breaded cutlets on a wire rack and let rest 10 minutes to set the crust.

Heat a large skillet over medium-high heat. Add vegetable oil to reach about 1/8" (3 mm) depth (about 1 cup). When oil registers 350°F (175°C) or a breadcrumb sizzles immediately, add cutlets (work in batches — do not crowd). Fry 2–3 minutes per side until golden brown and crisp; time varies with thickness. If finishing in oven, cook until just below desired doneness (internal temp ~ 145–150°F / 62–66°C). Transfer to a paper-towel-lined tray or rack to drain. If pan-frying with butter, add 1 tbsp butter to the pan near the end of the last batch and spoon butter/oil over cutlets for extra flavor.

In a saucepan over medium heat, warm 2 tbsp olive oil. Add diced onion and cook, stirring occasionally, until translucent, about 5–6 minutes.

Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in tomato paste and cook 1 minute to mellow the raw flavor.

Pour in crushed tomatoes, add dried oregano, sugar, salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes to thicken slightly. Stir occasionally.

Taste and adjust seasoning. Stir in torn basil leaves at the end if using. Keep sauce warm until ready to assemble.

Preheat broiler (or oven to 425°F / 220°C if broiler not available). If finishing under broiler, place an oven rack about 6" (15 cm) from the heating element.

Place fried milanesas on a rimmed baking sheet. Spoon 3–4 tbsp warm tomato sauce onto each cutlet, spreading to cover most of the surface but leaving edges crisp. Top each with 2 oz (about 1/2 cup shredded or 2 slices) mozzarella evenly.

Broil 2–4 minutes until mozzarella is melted and bubbly and just begins to brown; watch closely to avoid burning. Alternatively, bake at 425°F for 6–8 minutes until cheese is melted.

Remove from oven. Sprinkle each milanesa with about 1/4 tsp dried oregano and a pinch of chopped fresh parsley.

To serve on a baguette: split each baguette portion, lightly toast if desired, place milanesa into the baguette, spoon any extra sauce on top or on the side, and serve immediately. For plated service: place milanesa on plate and serve with a side salad of mixed greens tossed with vinaigrette and a lemon wedge.

Optional: serve extra tomato sauce in a small ramekin for dipping.