Milanese to the Neapolitan. 2 versions
Is it the Neapolitan Milanese from Naples?
The Neapolitan Milanese or Neapolitan Milanese It is a dish that consists of a milanese, usually baked beef and covered in a similar way to a pizza, whose origin is in Buenos Aires and not in Italy, as is often thought. In fact, the origin of the term comes from the Nápoli restaurant, owned by Jorge La Grotta, who served this dish for the first time in the 1940s.
This is a dish that transcends borders and it is not difficult to find it in some Italian food restaurants and in my house I usually make it from time to time because we love it. It is a hearty dish that is almost always accompanied by French fries or mashed potatoes. It is better than the day you know that at noon you will have Milanese to the Neapolitan make a light breakfast because it is impossible to leave anything on the plate as it is so delicious. The Milanese Neapolitan It is synonymous with eating with pleasure.
The two recipes of the Neapolitan Milanese
- The classic Neapolitan Milanese with tomato, ham and cheese and a little thicker
- Another version of milanesa with ham, cheese and tomato as the last ingredients so that the breaded milanesa and very fine meat do not get wet.
The choice is up to you.
Neapolitan milanese recipe in video
I leave you here the recipe for Neapolitan milanese on video so that you can make them step by step:
Although we like more and more fish and shellfish, the meat It is one of our favorite foods, if I ask my children on any given Sunday who comes to eat what they want me to cook, it is not uncommon for them to mention a oven roasted
The meat of the milanese is usually very fine when older, it is crushed more with a kitchen mallet to make them very fine, however, to us we like them thicker and especially if they go in the oven because they stay juicier, but that's a matter of taste.
Neapolitan milanese recipe
1 baking dish
- 4 thin and tender veal fillets
- 3 eggs
- Sufficient amount of breadcrumbs
- 4 ham slices
- 4 mozzarella cheese loons or tetilla cheese
- 4 orange cheddar cheese slices
- Ketchup best landlady
- Salt and ground black pepper
- oil for frying
Season the fillets with salt and freshly ground black pepper.
Pass the meat through breadcrumbs, beaten egg and then again through breadcrumbs.
Heat the oil (a finger more or less of oil) in a pan, when it is hot but not smoking (about 170º approx.) fry the milanesas on both sides.
Once fried, pass the milanesas through absorbent paper and then place them in a suitable baking dish, cover them with tomato sauce, then with the ham, mozzarella and cheddar cheese, sprinkle oregano.
Bake in a high oven (about 200º) for 5 minutes.
Serve accompanied by fries.
Neapolitan milanese version
INGREDIENTS for the 2nd VERSION.In this case we use 2 steaks, 2 eggs and grated tetilla cheese. (the rest the same as the previous version)
Place the fillets between two pieces of transparent film and with a mallet flatten the meat to make it more tender and fine. sprinkle salt
Pass the milanesas in beaten egg, in breadcrumbs (it can be breadcrumbs, egg and breadcrumbs) and fry in abundant oil. Finished frying to an absorbent paper
Place the milanese on a baking dish, cover with cooked ham and cheese (I used grated tetilla cheese) and gratin in a preheated oven at 200º for about 5 minutes.
Remove the milanesas to a platter, top with the hot tomato sauce and sprinkle with fresh basil. Putting the tomato sauce last we make sure to keep a crispy breading of the milanesa since the tomato sauce would moisten it.
I like thick meat, although in milanese it is convenient that the fillets are finite
To enjoy the Neapolitan Milanese.
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