Milanesa Napolitana

These thinly sliced, garlicky steaks are breaded and pan-fried to golden perfection.

Milanesa Napolitana

William Hereford

Active Time:
50 mins
Total Time:
1 hrs 25 mins
4 servings

Milanesa Napolitana is a variation on the breaded fried steak called Milanesa that is popular throughout Argentina. In this recipe, thin slices of beef are dipped in a garlicky egg mixture and coated with breadcrumbs before they are pan-fried to golden perfection. The finishing touches of tomato sauce, melted mozzarella cheese, basil, and paper-thin slices of fresh tomatoes are simple but add flair to the meal. The best bet for getting the quick cooking meat cut to its most tender state is to pound it very thin — about 1/8-inch thick — using a meat mallet or the bottom of a heavy skillet.



  • 2 large eggs

  • 2 tablespoons whole milk

  • 2 tablespoons finely chopped fresh parsley

  • 2 1/2 teaspoons kosher salt, divided

  • 1/4 teaspoon grated garlic

  • 2 cups plain dry breadcrumbs

  • 4 (8-ounce) Milanesa steaks, or 1 (2-pound) top round roast, cut crosswise into 4 (1/2-inch-thick) slices and pounded to 1/8-inch thickness (see Note)  

  • 1/2 cup plus 2 tablespoons refined high-heat sunflower oil, divided


  • 3/4 cup canned tomato sauce

  • 1/8 teaspoon dried oregano

  • 8 (1/2-ounce) mozzarella cheese slices

  • 16 very thin heirloom tomato slices (from 2 small tomatoes)

  • Black pepper, flaky sea salt, olive oil, and fresh basil leaves, for garnish


Make the Milanesa

  1. Whisk together eggs, milk, parsley, 1 teaspoon salt, and garlic in a 13- x 9-inch baking dish. Stir together breadcrumbs and remaining 1 1/2 teaspoons salt in a separate 13- x 9-inch baking dish or small rimmed baking sheet.

  2. Working with 1 steak at a time, dip in egg mixture; let excess drip off. Dredge steak in breadcrumb mixture, pressing to adhere. Place steak on a plate. Repeat process with remaining steaks, layering prepared steaks between wax paper or parchment paper; refrigerate steaks, uncovered, 30 minutes.

  3. Preheat oven to 475°F with rack in middle position. Heat 1/4 cup sunflower oil in a 14-inch skillet over medium-high. Working with 1 steak at a time, cook in hot oil until browned and crisp around edges, about 3 minutes per side. Transfer to a paper towel–lined baking sheet. Repeat with remaining steaks, adding 2 tablespoons sunflower oil between batches.

Make the topping

  1. Transfer browned steaks to a parchment paper–lined rimmed baking sheet. Spread each steak evenly with tomato sauce, and sprinkle with dried oregano. Top each steak with 2 mozzarella slices and 4 tomato slices. Bake in preheated oven until cheese is melted and tomatoes have slightly browned on edges, about 5 minutes. Remove from oven, and garnish with black pepper, flaky sea salt, olive oil, and basil. Serve immediately.


Milanesa steaks can be found at most Latin grocery stores, or ask your butcher to thinly slice a top round roast into 1/2-inch-thick steaks.

Suggested pairing

Medium-bodied Argentinean red: Altos Las Hormigas Colonia Las Liebres Bonarda

Related Articles