Milanesa Napolitana

Sue L


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 vote

10 Min
35 Min
Stove Top


  • 1 lb
    stehouwer's beef sizzler patties, or top round steak
  • 1-2 c
    all-purpose flour or fine milled almond flour (for low carb)
  • 2 large
  • 2 Tbsp
  • 1 c
    marinara sauce
  • 6 slice
    very thin ham (like packaged lunchmeat thin)
  • 6-12 slice
    mozzarella cheese
  • ·
    cooking oil

How to Make Milanesa Napolitana


  1. If you are using top round, cut it into 4-6 sections and pound it out as thin as you can.
  2. Whisk the egg with water. Use the beaten egg to dip the meat into, then dredge in flour.
  3. Shallow 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.
  4. Preheat 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.
  5. Bake until hot and cheese is melted, about 15 minutes give or take.
  6. Serve with spaghetti or zucchini zoodles.

Printable Recipe Card

About Milanesa Napolitana

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American

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