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.
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(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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