The truth of the milanesa
Many believe its origin to be Italian, but the “milanesa napolitana” is as Porteño as a round of mate with friends.

Its creation

Legend has it that Austrian troops occupying the north of Italy following the defeat of Napoleon Bonaparte carried with them a recipe for breaded schnitzel, which in Italy became known as cotolleta alla Milanese after the Italian city where it became popular.
But the milanesa napolitana, despite seemingly being named after two Italian cities, was invented here in Buenos Aires in the 1940s when a chef at a restaurant called Napoli, which was located close to Luna Park stadium in Avenida Corrientes, tried to cover up a burned milanesa by topping it with cheese, ham and tomato. The customer who received it turned out to be so satisfied that Napoli began to present the accidental new creation as a house speciality.

Time to get cooking!

Ingredients (makes 8 portions)

  • 8 thin slices of veal
  • 4 eggs
  • Mustard
  • Salt
  • Pepper
  • Oregano
  • Breadcrumbs
  • Tomato sauce
  • 8 slices of ham
  • 8 slices of mozzarella cheese
  • Oil for frying
1. Use a tenderiser to gently pound the meat, then in a bowl beat the eggs and add salt, oregano, pepper and mustard. Throw in the slices of meat and let them rest for 15 minutes.
2.  Remove the slices of meat and cover them in breadcrumbs. Cover them completely so no space is left.
3. Pour oil into a frying pan and heat, then add the breaded veal.
4. After frying the milanesas, be sure to absorb some of the oil with kitchen paper.
5. Add tomato sauce, a slice of ham and a slice of cheese on each milanesa.
6. Cook them in a preheated oven at 160° C (320º F) until the cheese has melted.
7. Enjoy!