Milanesa a la napolitana
A breaded cutlet under tomato sauce, ham and melted cheese.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pound the meat to five millimetres and season it.
Beat the eggs with crushed garlic and chopped parsley; that garlic in the egg wash is the Uruguayan touch.
Dip the pieces in the egg, then press them firmly into the breadcrumbs.
Let the coating set for fifteen minutes in the fridge.
Fry in hot oil three minutes a side, to a golden crust, and drain on a rack.
Lay the milanesas on a tray, spoon on the tomato sauce, cover with ham and cheese and dust with oregano.
Grill for four minutes, until the cheese melts and colours.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.