A good handful of recipes at the expense of breaded steaks They have been present in our lives for decades. Impossible to forget those that we took to the beach, but we cannot do without the classic San Jacobo, the cordon bleu or the most modern Asturian cachopo, now replicated a thousand times.
However, from the other side of the pond comes the Milanese to the Neapolitan, a dish that is neither Milanese nor from Naples, but it is a classic recipe of Argentine cuisine where a breaded fillet is crowned with a generous portion of cheese.
It can be mozzarella, which is usually the most common, but it can also be made with provolone cheese or other fresh and easy-to-melt cheese that we have at home. The secret, beyond espalmar —flattening— the meat well is that the batter is light but crispy.
Easy recipe where there are, part of the charm of this Milanese is that be juicy and crunchy in equal parts, In addition to allowing us to make an easy and quick dinner in a matter of minutes that the whole family likes, with some ingredients that we can also modify to taste, such as fried tomato sauce.
We spread the fillet Between parchment paper until doubled in size and the fillet is very flat and thin. Once palmed, season to taste.
We start our batter passing it through flour, egg and breadcrumbs, trying to eliminate the excesses of the three passes and avoiding burrs. While we bread it, heat plenty of olive oil to 170ºC and preheat the oven to 180ºC.
When the oil is hot, we fry our milanese for a couple of minutes on each side, enough so that it is toasted —because it will finish cooking in the oven. While the meat is frying, cut the mozzarella into slices and let it drain on absorbent paper to remove excess water.
We remove our milanesa from the pan, drain it on absorbent paper on both sides and put it on an oven rack to drain the rest of the fat.
When the oven is already hot, we put a tray in it and assemble our milanesa adding fried tomato sauce, dried oregano and sliced mozzarella. We bake for 180 ºC with heat up and down for three or four minutes, until the mozzarella has melted slightly.
remove from the oven, add a few basil leaves to taste cool and serve immediately.
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With what to accompany the Milanese to the Neapolitan
Due to its size, the Neapolitan milanese is a main dish to share, so we recommend that it be a single dish or, at most, that we serve a little white rice as a first course, as it is a forceful recipe that is quite satiating due to the breading and cheese.
In addition, with the counterpoint of the fried tomato, we would have almost a combined plate in a matter of minutes. Another alternative is also fry a couple of eggs and finish off the recipe with a very Argentine term such as ‘eggs on horseback’, which is nothing more than adding the pair of eggs on top of the fillet.
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