Milanesa Napolitana

Paulina Cocina’s milanesa napolitana tops a breaded and fried nalga cutlet with tomato sauce, cooked ham and mozzarella before gratinating it. This selected version includes the recipe’s own mashed-potato accompaniment.

Excess fat is removed from the cutlets, with pounding only if they are too thick. Beaten eggs, chopped garlic and chopped parsley form the resting mixture. Breadcrumbs coat each cutlet in a broad, shallow dish, and hand pressure helps them adhere.

The cutlets fry until browned on both sides and drain on absorbent paper. For the mash, peeled potato pieces boil in salted water, drain and are mashed with butter, milk, salt, pepper and nutmeg.

The fried cutlets go onto an oven tray without added oil. Ready cooked tomato sauce, cooked ham and cubed mozzarella cover them before a short bake at 200°C melts and gratinates the cheese.

Dried oregano is an optional finish. The cutlets are served with the mashed potatoes; the recipe also offers fried potatoes or other accompaniments as serving choices.