Milanesa a la Napolitana with Steak

Ingredients

• 1½ lb thin-cut Steak, pounded to ¼ inch
• 1 cup flour + 2 beaten eggs + 2 cups breadcrumbs (the breading line)
• 1 tsp dried oregano + 2 cloves garlic, minced (into the eggs)
• ¾ cup tomato sauce
• 4 slices ham (optional)
• 1½ cups grated mozzarella
• Neutral oil, for shallow frying
• Lemon wedges and fries or salad, to serve

Method

1. Set up the line: flour, then eggs whisked with the garlic and oregano, then breadcrumbs. Season every station — bland breading is a self-inflicted wound.
2. Bread the Steak: flour (shake off excess), egg, then crumbs pressed on firmly with your palm.
3. Shallow-fry in ½ inch of 350°F oil, 2–3 minutes per side, until deep golden. Drain on a rack and salt immediately.
4. The Napolitana upgrade: top each milanesa with tomato sauce, ham, and a blanket of mozzarella. Broil 2–3 minutes until molten and spotted brown.
5. Serve with lemon and fries, Buenos Aires style. Fun fact: 'Napolitana' honors a restaurant called Nápoli, not Naples — Argentina keeps its own counsel on these matters.