Milanesa a la Napolitana
Main Dish • Chicken, Eggs, Herbs & Spices, Sauce, Vegetable
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Ingredients
- For the milanesas
- 4 thin beef or chicken cutlets
- Salt and black pepper
- 2–3 eggs
- 1.5 cups breadcrumbs
- 2–3 tbsp grated Parmesan optional, but authentic in many Uruguayan milanesas
- Olive oil for drizzling
- Chimichurri‑style seasoning blend (Uruguayan style)
- These seasonings are traditionally added to the egg wash or breadcrumb mix.
- Fresh parsley, finely chopped essential in Uruguayan milanesa prep
- Garlic, minced or powdered
- Dried oregano
- Red pepper flakes optional
- Splash of red wine vinegar optional; some recipes flavor the meat or egg mixture this way
- Topping - Napolitana
- Tomato sauce
- 4 slices ham
- 4 slices mozzarella
Directions
- Season cutlets with salt and pepper.
- Beat the eggs and add parsley, garlic, oregano, and optional red pepper flakes or vinegar.
- (Uruguayan milanesa custom: spices and parsley go inside the egg wash.)
- Mix breadcrumbs with Parmesan for extra flavor and crispness.
- Dip each cutlet into the chimichurri‑seasoned egg wash.
- Press into breadcrumbs until fully coated.
- Place on a parchment‑lined baking sheet.
- Drizzle or spray lightly with olive oil.
- Bake at 400°F (205°C) for 15–20 minutes, flipping once, until golden and crisp.
- (Oven finishing is part of some traditional recipes, even when originally fried.)
- Spoon tomato sauce over each baked cutlet.
- Add ham and mozzarella.
- Return to the oven for 5–8 minutes, or until the cheese melts and bubbles.
- (Baking with the sauce, ham, and cheese is standard for Milanesa a la Napolitana.)
