A breaded, golden, and crispy beef cutlet, topped with tomato sauce, ham, and melted mozzarella. A generous, family-friendly, and highly comforting Argentine classic.
Ingredients
- 4 pieces thin beef cutlets, such as rump steak or top round
- 3 pieces eggs
- 180 g fine breadcrumbs
- 60 g all-purpose flour
- 300 g tomato purée
- 4 slices cooked ham
- 200 g grated or sliced mozzarella
- 1 clove garlic
- 0.25 bunches flat-leaf parsley
- 1 tsp dried oregano
- 600 ml sunflower oil
- 1 tbsp olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Pound the cutlets between two sheets of parchment paper with a rolling pin or the bottom of a saucepan until you get an even thickness that feels pliable.
- Salt and pepper the meat, then prepare three shallow bowls with the flour, the eggs beaten with the grated garlic and chopped parsley, and the breadcrumbs.
- Dredge each cutlet in the flour, then in the seasoned egg, then in the breadcrumbs, pressing firmly with your palm to get an even crust that adheres all over.
- Heat the tomato purée with the olive oil, salt, pepper, and some of the oregano, until the sauce thickens slightly and smells of cooked tomato.
- Heat the sunflower oil in a large skillet; it is ready when a pinch of breadcrumbs immediately sizzles without turning black.
- Fry the milanesas, turning them once, until they are deep golden, crispy, and sound slightly hollow under the tongs.
- Drain on paper towels, then place the milanesas on a baking sheet and top them with the tomato sauce.
- Add the ham and then the mozzarella, sprinkle with oregano, and place under the broiler until the cheese melts, bubbles, and begins to brown in spots.
- Serve immediately, while the breading is still crispy beneath the melted topping.
Nutrition
Per serving
- Energy
- 712.5 kcal
- Protein
- 33.9 g
- Carbohydrate
- 48.6 g
- Fat
- 42.69 g
- Fibre
- 3.91 g
- Calcium
- 28.24 mg
- Iron
- 0.83 mg
- Magnesium
- 18.79 mg
