milanesa napolitana
(1 rating)
In Buenos Aires, Argentina in the 1940's the milanesa, or breaded steak, was refashioned into a beef parmesan. They love Italian food. I made this with Stehouwers Beef Sizzlers (you can get them at Wal-Mart). I accidentally mistook them for minutes steaks in the freezer. They turn out to be very thin rib-eye over a cube steak type patty. Now you can just get the top round and pound/tenderize it to perfection. Or you can even get breaded beef patties and skip the breading step. Use what you've got as it is all pretty much the same anyway.
(1 rating)
yield
4 -6
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For milanesa napolitana
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1 lbstehouwer's beef sizzler patties, or top round steak
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1-2 call-purpose flour or fine milled almond flour (for low carb)
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2 lgeggs
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2 Tbspwater
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1 cmarinara sauce
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6 slicevery thin ham (like packaged lunchmeat thin)
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6-12 slicemozzarella cheese
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cooking oil
How To Make milanesa napolitana
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1If you are using top round, cut it into 4-6 sections and pound it out as thin as you can.
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2Whisk the egg with water. Use the beaten egg to dip the meat into, then dredge in flour.
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3Shallow fry in a large skillet in oil (about half inch deep) until browned on both sides. Almond flour needs a gentle touch so don't poke at it too much and have the crust falling off.
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4Preheat the oven to 375F. Place the browned patties on a baking sheet, cover with a ham slice, then marinara, then cheese. I like using 2 pieces of cheese.
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5Bake until hot and cheese is melted, about 15 minutes give or take.
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6Serve with spaghetti or zucchini zoodles.
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