The Milanese to the Neapolitan, although it has Italian name, is a dish originally from the city of Buenos Aires, Argentina, and consists of meat, generally of beef, cover of tomato sauce, ham and cheese. The meat is prepared in a very simple way, it first reboys so that it is crispy and, then, it is cooked in the oven so that the cheese is founded. Without a doubt, there is an incredible texture contrast that will like both large and small. Although beef is the most common to make this recipe, the truth is that the Napolitan Milanese can also be done with other meats, such as chicken, loin … It is also possible to modify the ingredients that we put on to present different dishes each time, since the interesting thing about this dish is the technique that combines the battered with the coverage and the final cooking in the oven. Anyway, there will be a very juicy and delicious meat. Therefore, in Recipesgatis we want to show you how to make Milanese to the Neapolitan in a traditional way and indicate the different modifications you can make throughout the recipe.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make Milanese to the Neapolitan: |
| 4 large veal fillets of the buttock cut with 1 cm thick and tender (veal peaks) 1 breadcrick 2 eggs 1 pinch of salt 1 pinch of pepper 1 pinch of oregano 1 1 frying oil jet |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Milanese to the Neapolitan:
1. To perform the Milanese to the Neapolitan, it begins by adobing the meat with salt, pepper and oregano to taste. You can use 4 large fillets or 8 small. To tender the meat, you can consult this article on how to soften meat.
Trick: Remember that you can use pork loin, chicken, turkey …
2. Prepare the ingredients for the batter. To do this, beat the eggs on one plate, in another place the flour and in another the breadcrumbs. Done this, the meat passes through the flour, save it, then pass it through the egg and, then, by the breadcrumbs. You could also pass the fillets due to breadcrumbs, egg and breadcrumbs again, omitting the flour. The idea is to make a double batter so that the Napolitan Milanese is crispy.
3. Now take a pan and put oil to heat. When hot, fry the meat fillets on both sides until golden brown. They have to be golden outside, then they are finished inside in the oven.
4. When they are golden, take them out and leave them on a plate with kitchen paper to remove excess oil. In a separate container, put the tomato sauce to continue with the preparation of the milanesas to the Neapolitan. Take each of the veal scallops and fried and wander them in the sauce, place them on a baking sheet and put on each of them a ham and another cheese strip.
5. Light the oven to 180 ºC with the gratin. In a baking sheet put a leaf of baking paper, on it place the veal fillets already bounces and cover them with the tomato sauce, putting approximately two tablespoons per piece. You can make the sauce for Milanese Neapolitan with homemade or bought tomato sauce already made.
6. above each steak with the tomato put the cooked ham. It should be noted that you can also do the Milanese to the Neapolitan with tomato slices.
7. above the ham place the Mozarella cheese in slices or grated cheese to taste.
8. Bake the Neapolitan milanesas until the cheese is gratin or molten. When they are, take the tray and serve the fillets very hot. You can accompany the Milanese recipe to the Neapolitan with white rice, a green salad or the puree that you like the most. Now you know how to do Napolitan Milanese, do not hesitate to get all your creativity to try other types of meat and complementary ingredients.
