Milanesa a la Napolitana

Method

1. Start with the sauce. Put the olive oil, crushed tomatoes, half the oregano and a little salt in a small 16 cm pan, bring to a bubble over medium heat, then lower to low heat and simmer for 10 min. It should be thick enough that a spoon dragged across the bottom leaves a trail for a moment; a runny sauce makes the crust soggy.

   Add in this stepExtra-virgin olive oil 1 tbspCanned crushed tomatoes or passata 180 gDried oregano ½ tspSalt (for the sauce) to taste

   medium heat→low heat

2. Trim the sinew and fat, pound the meat between cling film to an even 5 mm and nick the edges. In a deep dish, beat the eggs with the garlic, parsley, mustard, salt and pepper, add the meat, cover and refrigerate for 1 h. The mustard adds a quiet savoury depth and helps tenderise the beef.

   Add in this stepBeef eye of round or top round 360 gSalt ½ tspBlack pepper to tasteEggs 2Garlic cloves, finely chopped 1Flat-leaf parsley, chopped 2 tbspDijon mustard 1 tsp

3. Double-crumb: press each slice firmly into the breadcrumbs, dip it briefly back into the egg left in the dish, then press it into the crumbs again. The thicker crust stays crunchy under the sauce and cheese. Lay the slices on a tray and chill for 15 min so the coating sets. Discard the leftover egg and wash your hands.

   Add in this stepFine dry breadcrumbs 160 g

4. Preheat the oven to 230°C for 10 min, with the top element on if your oven has one, and line a baking tray with baking paper.

   oven

5. Pour the oil 1 cm deep into a 26 cm frying pan and heat over medium-high heat for 5 min, to 170 °C. A crumb dropped in should sizzle at once and float; if the oil smokes, pull the pan off the heat briefly. Keep children away and stay with the pan.

   Add in this stepSunflower oil, for frying 300 ml

   medium-high heat

6. Lay a milanesa in the oil, away from you, and fry over medium-high heat for 3 min until the underside is deep golden, then turn and fry 2 min 30 sec more. The meat is thin, so golden on both sides means cooked through. Fry in 2 batch(es) and drain on a rack rather than paper so the underside stays crisp.

   medium-high heat

7. Transfer the milanesas to the 30×40 cm tray. Spread a thin layer of sauce over each, leaving a 1 cm border (sauce on the edges soaks the crust), then add the ham, mozzarella and the rest of the oregano. Bake in the oven for 6 min, until the cheese has melted, is bubbling and has a few brown spots.

   Add in this stepCooked ham slices 2Mozzarella, sliced or torn 120 gDried oregano ½ tsp

   oven

8. Take the tray out with oven gloves, wait 1 minute and serve straight away. In Buenos Aires the classic partner is a plate of chips.