Milanesa Napolitana with a Twist

Ingredients

• 4 beef steaks, thinly sliced (300g / 10.5oz) 4 beef steaks, thinly sliced (300g / 10.5oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 slices of mozzarella cheese 4 slices of mozzarella cheese
• 4 slices of ham 4 slices of ham
• For the tomato sauce: For the tomato sauce:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugar: 5g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with paprika, dried oregano, salt, and pepper.
3. 3.
   Dredge each beef steak in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the seasoned breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded steaks until golden brown on both sides, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
5. 5.
   In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
6. 6.
   Add the diced tomatoes, sugar, dried basil, salt, and pepper to the saucepan. Simmer the sauce for about 15 minutes, until it thickens slightly.
7. 7.
   Place the fried steaks on a baking sheet. Top each steak with a slice of ham, followed by a slice of mozzarella cheese.
8. 8.
   Spoon a generous amount of the tomato sauce over each steak, covering the cheese completely.
9. 9.
   Bake the Milanesa Napolitana in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. 10.
    Serve hot with a side of mashed potatoes or a fresh salad.

Treat your ingredients with care...

• Beef steaks — To ensure tender meat, choose cuts that are suitable for quick cooking, such as sirloin or tenderloin. Pound the steaks thinly and evenly for consistent cooking.
• Tomatoes — Use ripe tomatoes for the tomato sauce to enhance the flavor. If desired, you can blanch and peel the tomatoes before dicing them.
• Mozzarella cheese — Opt for fresh mozzarella cheese for the best melting results. If fresh mozzarella is not available, you can use shredded mozzarella instead.

Tips & Tricks

• For a crispier breading, double coat the beef steaks by repeating the dipping process in the flour, eggs, and breadcrumbs.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the breadcrumb mixture.
• Customize the dish by adding sliced bell peppers or olives to the tomato sauce for extra flavor.
• To save time, you can use store-bought tomato sauce instead of making it from scratch.
• If you don't have access to beef, you can substitute it with chicken or pork cutlets.

Serving advice

Serve the Milanesa Napolitana hot, straight from the oven, to fully enjoy the melted cheese. Accompany it with a side of creamy mashed potatoes or a fresh green salad for a well-rounded meal.

Presentation advice

To present the dish beautifully, place the Milanesa Napolitana on a large serving platter, allowing the melted cheese to ooze over the sides. Garnish with fresh basil leaves or parsley for a pop of color. Serve with a side of mashed potatoes neatly shaped using a ring mold.