Milanesa a la Napolitana
Milanesa a la Napolitana
Milanesa a la Napolitana has it’s roots from Italian immigrants relocating to South America in the 1860s. In Italy, breading a cutlet and frying it is known as Milanese. You might recognize this dish being similar to chicken parmesan. The milanese was further developed in an Italian kitchen in the 1940s when a breaded cutlet was accidentally overcooked. The chef tried to hide his mistake by covering the milanese with tomato sauce, ham, and cheese. The spelling was changed from Italian to Spanish, birthing milanesa a la napolitana.
Equipment
- food processor
- parchment paper
Ingredients
- 2 top sirloin 8 oz each
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 tbsp parmesan grated
- 1 large egg beaten
- 1 cup breadcrumbs
- vegetable oil for pan frying
- 2 slices ham
- 4 oz mozzarella cheese sliced
Tomato Coulis
- 2 cups tomatoes chopped
- 1/2 tsp salt
Instructions
Tomato Coulis
- Place the tomatoes in a pot over medium heat. Season with salt.
- Simmer for 15 minutes until the tomatoes have broken down.
- Purée the tomatoes in a food processor until smooth. Set aside.
Milanesa a la Napolitana
- Hammer the sirloin down to 1/8” thick.
- Season both sides with salt, pepper, garlic, oregano, and parmesan.
- Dip the sirloin in the beaten eggs.
- Coat both sides with breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the breaded sirloin in the oil.
- Fry for 3 minutes a side.
- Preheat the oven to 350 degrees. Place the milanesa on a baking sheet lined in parchment paper. Top each milanesa with a large scoop of the tomato coulis.
- Place a slice of ham on top of the milanesa, followed by mozzarella cheese.
- Bake for 10 minutes until the cheese is melted and bubbly.
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