Milanesa Napolitana

Name: Milanesa Napolitana
Total time: 36 min
Yield: 2 servings
Cuisine: argentine
Ingredients: 400 g Beef Top Round; 1 tbsp Kosher Salt; 1.3 tsp Black Pepper; 2 pcs Eggs; 4 pcs Garlic; 20 g Parsley; 1.5 tsp Dried Oregano; 2 tbsp Milk; 1.5 cups Breadcrumbs; 40 g Parmesan Cheese; 160 ml Tomato Passata; 4 tbsp Olive Oil; 120 g Provolone Cheese; 2 tbsp Red Wine Vinegar; 0.3 tsp Red Pepper Flakes; 1 pcs Lemon; 350 ml Sunflower Oil

Golden crisp beef cutlets finished with bubbling cheese and bright chimichurri.

Ingredients

400 g Beef Top Round
1 tbsp Kosher Salt
1.25 tsp Black Pepper
2 pcs Eggs
4 pcs Garlic
20 g Parsley
1.5 tsp Dried Oregano
2 tbsp Milk
1.5 cups Breadcrumbs
40 g Parmesan Cheese
160 ml Tomato Passata
4 tbsp Olive Oil
120 g Provolone Cheese
2 tbsp Red Wine Vinegar
0.25 tsp Red Pepper Flakes
1 pcs Lemon
350 ml Sunflower Oil

Method

Finely chop {parsley} and mince {garlic}, then stir with {dried_oregano}, {red_wine_vinegar}, {olive_oil}, a pinch of {red_pepper_flakes}, {kosher_salt}, and {black_pepper} until glossy and fragrant. Let it sit so the flavors meld.
Pound {beef_top_round} to an even thin cutlet, pat it dry for better browning, then season both sides with {kosher_salt} and {black_pepper}. Beat {eggs} with {milk}. In another dish, combine {breadcrumbs}, finely grated {parmesan_cheese}, minced {garlic}, chopped {parsley}, and {dried_oregano}.
Dip {beef_top_round} into {eggs}, let the excess drip away, then coat thoroughly in the {breadcrumbs} mixture, pressing firmly so the crust adheres. Rest the breaded cutlets briefly so the coating sets.
Warm a small saucepan over medium heat with a little {olive_oil}, add {tomato_passata}, season with {kosher_salt}, and simmer until slightly thickened, glossy, and sweeter in aroma. This keeps the topping from making the crust soggy.
Heat {sunflower_oil} in a large skillet over medium-high heat until shimmering. Fry {beef_top_round} without crowding until deep golden and crisp on both sides, adjusting the heat so the crumbs brown steadily and not too fast. Transfer to a rack and sprinkle lightly with {kosher_salt}.
Set the fried {beef_top_round} on a tray, spoon over the reduced {tomato_passata}, top with {provolone_cheese}, and bake in a hot oven until the cheese is melted, bubbling, and just bronzed at the edges.
Rest the {beef_top_round} briefly so the crust stays crisp, then plate and spoon alongside the {parsley} chimichurri. Finish with a squeeze of {lemon} for brightness and serve immediately.