Inter Miami Star Lionel Messi’s Favorite Food Milanesa Napolitana Recipe | His Moms Yummy Dish

Milanesa refers to a deep fried meat cutlet characteristic of Mexican cuisine. It is a version of the classic milanesa: breaded and fried meat, a dish rooted in Italian cuisine, which evolved into one of Argentina’s beloved foods. The dish is complete with a topping of tomato sauce, ham, and a thick layer of melted mozzarella which is what distinguishing milanesa napolitana.

Between 1860 and 1920, Italian immigrants settled in the Southern Cone, bringing with them milanesa. The name is likely derived from a Milanese dish, cotoletta alla milanese, which is akin to the Austrian Wiener schnitzel.
For my family, the same flex applies. I’m going with avocado oil or olive oil every single time since those are good oils. Remember to never leave hot oil unattended. In my opinion Milanesa tastes better when fried with olive oil, and I want the best for you.

Milanesa contains 355 calories per serving. The macronutrient profile includes 11% carbohydrates, 30% fat, and 59% protein. Furthermore, it’s a good protein source (89% of the Daily Value).
In both Argentina and Uruguay, the typical accompaniments to milanesas are chips, a salad, and cheese-enriched mashedd potatoes referred to as ‘milanesa con puree.’ If you happen to have some milanesa left over, they are tasty cold in a sandwich (emparedado de milanesa), a common portable meal for people in Buenos Aires.

Why You’ll Love Messi’s Favorite Milanesa Napolitana,

This is an amazing dish that represents Argentine cuisine, and I can see why. It resembles steak milanese (or chicken fried steak), and you can think of it as building a pizza with a breaded fried steak as the bread!

• The fried steak is topped with ham, tomato sauce, and mozzarella, making it milanesa napolitana.
• Ideal for family dinners, it is a perfect recipe for weeknight meals due to the fast and simple steps of making it.
• The meal is complete and fully gratifying when enjoyed with a side of crispy French fries.

To prepare this recipe correctly, it is crucial to choose a thinly-cut piece of flank steak, skirt steak, flatiron steak, or thin-cut sirloin. The dredging portion of this preparation is simple, though make sure you add enough breadcrumbs so that it does not all fall off. Once you try it, I can assure you that this dish will make it into your dinner rotation.

About This Recipe,

Milanesa Napolitana is one of the most cherished meals in Argentina. It consists of a deep-fried breaded beef cutlet with a rich topping of marinara sauce, prosciutto or ham, and melted cheese, all golden and bubbling from the broiler. The name “Milanesa” refers to the dish’s Italian roots, brought to Argentina by Italian immigrants, and is akin to cotoletta alla milanese, which is a breaded veal cutlet from Milan. It was modified in Argentina, where beef is abundant, and a popular adaptation known as Milanesa Napolitana was created.
This dish can be found in all corners of Argentina, from homes to steakhouses. It is often accompanied by French fries, mashed potatoes, or a simple salad. My version adds a final Basil Almond Pesto topping for a fresh herby touch.

Crispy, golden breaded beef cutlets, Milanesa Napolitana, are topped with prosciutto, marinara, and gooey mozzarella. Like chicken parmesan, this dish is an Argentine version and quite delectable!

Let’s Make the Yummiest Milanesa Napolitana,

• Prep Time:  15 minutes
• Cook Time:  15 – 20 minutes
• Total Time:  30 minutes
• Servings:  5 servings

Ingredients,

For the Steaks

• 6 beef cutlets
• 3 eggs
• 1/2 cup of finely chopped fresh parsley
• 2 minced cloves of garlic
• 1 teaspoon dried oregano
• Kosher and fresh black pepper, to taste

For the Breading and Frying

• 2 1/2 cups fresh breadcrumbs or panko
• 1/2 cup grated parmesan cheese
• Olive or vegetable oil

For the Topping

• 1 cup tomato sauce
• 6 slices of prosciutto or deli ham (Optional)
• 2 cups of mozzarella cheese
• 1 teaspoon Italian seasoning

For Serving

• French fries, mashed potatoes, or a simple green salad

Instructions,

Step 1: Prepare the Steaks

• Add ingredients to a bowl and mix well.
• In a separate bowl, add a little salt, pepper, and parsley to the eggs and mix.
• Now that your marinade is ready, you can start to tenderize and season the beef cutlets.
• Using a large shallow bowl, combine the eggs with minced garlic, chopped parsley, and dried oregano. Add generous kosher salt and freshly ground black pepper. Add the thinly sliced beef cutlets and ensure they are completely submerged in the egg mixture. For the beef to impart the most flavor, it is best to let it sit in the egg mixture anywhere from 30 minutes to a few hours during refrigeration.

Step 2: Bread the Cutlets

• In a different shallow bowl, combine the breadcrumbs, or panko, with the grated Parmesan cheese and mix. Take a steak and leave it in the egg mixture for a moment. Taking it out, let the egg excess dribble away. Put the steak in the breadcrumb mixture and firmly press it to coat both sides completely. Do the same for the remaining steaks.

Step 3: Frying the Milanesas

• Carefully put two cutlets into the oil, taking care not to overcrowd the pan.
• Fry the milanesas for two or three minutes on either side or until a lovely, crispy shade of golden brown. After frying, place the milanesas onto a baking rack straddling a cookie sheet to cool. Throw on the rest of the cutlets and add oil as needed for each batch. The milanesa oil should bubble steadily after the cutlets are added, frying the cutlets without absorbing oil. To prevent a mess, keep the workstation clean and dry while frying each batch of cutlets.
• The milanese oil should bubble steadily after the cutlets are added, frying the cutlets without absorbing oil. To prevent a mess, keep the workstation clean and dry while frying each batch of cutlets. Fry the cutlets in batches to the desired amount—two or three in the pan at a time, depending on batter and oil amount.

Step 4: Assembly Milanesas

• Set garnishes to the side. Place the cutlets on a baking sheet, Drizzle each cutlet with a splash of Italian seasoning, mustard, or salad oil before seasoning and topping with a generous spoonful of the sauce.
• As described previously, portion some marinara sauce and prepped mozzarella to refill or decorate sides up to taste.  Top with a dollop of sauce alongside garnishes as desired, reserving some for later. Top the cutlets in the same order, slice of ham and generous pinch of each shredded mozzarella to finish off.  Afterwards, sprinkle the remaining cutlets with those same garnishes and enjoy the rest as is.

Step 5: Broil and Serve

• Serve Hot
• Serve French Fries
• Place the baking sheet under the broiler for 2-3 minutes or until the mozzarella cheese is melted and bubbling. Keep an eye on it to prevent burning. Serve the milanesas hot with French fries or any other side. Enjoy!

Tips about This Recipe,

• The chuck roast is relatively tender. This makes it an easier cut of meat to work with. The marbling makes the meat flavorful, and as you pound it thin, it exposes even more surface area for flavor. This highly seasoned cut of meat also fries and holds toppings well.
• Adapting the egg marinade a little makes it work wonders for the meat as well. Whipping eggs with garlic and fresh chopped parsley will season the breading while also flavoring the meat for a delicious bite.
• If you are looking for something lighter, try using panko bread crumbs. They will provide a light, crispy crust. Regular breadcrumbs can be used for a finer texture if you prefer.
• If you are making more than a few servings at a time, using a neutral flavored oil such as avocado oil or vegetable oil will work. It will be able to endure multiple, shallow frying, repeatedly served oil.
• Bread the steaks ahead of time: Coat the beef with breadcrumbs, place them in a single layer on a baking sheet, and refrigerate for up to 24 hours. This helps the coating adhere better and ensures the beef is crispier when cooked.
• Mozzarella Cheese: It creates the signature gooey topping cheese and melts beautifully under the broiler.
• Pesto (optional, for finishing): Either homemade basil pesto or this delicious Argentinian pesto can be used for an herby and garlicky kick that unites the flavors of the dish.
• Pound the Beef: Use a meat mallet or a rolling pin to pound the steaks to about ¼ inch thick. This makes the beef tender and ensures even cooking.
• Fry in batches: Don’t overcrowd the pan. Fry 1-2 cutlets at a time to keep the coating crispy and the oil hot.
• Marinara Sauce: Either prepared or homemade sauces are both good options.
• Prosciutto: Traditionally, Milanesa Napolitana is layered with thin slices of deli ham, but prosciutto adds a delicious salty layer that goes well with the cheese and marinara.
• To maintain the snack’s crispiness, use an oven set to 375°F for 10-12 minutes or a 350°F air fryer for 5-7 minutes.
• To evenly melt the cheese, position the torch 1-2 inches away, then slowly move it to cheese. If the cheese darkens too fast, back away to avoid burning.
• When serving steak, place them on paper towels to remove excess oil to keep the steak’s crunchy texture.

Do you want to explore more options for side dishes to accompany the milanesa?

Milanesa a la Napolitana is a richly seasoned dish, making it a great companion to numerous side dishes. Given the Italian influence, I particularly enjoy the rest of the salad, too. I also add some French fries to the side for a more balanced dish.Milanesa Napolitana is usually served with potatoes. However, you may want to try it with creamy mashed potatoes, lemon rice pilaf, or with a fresh arugula salad to keep things light.

Here are a few more suggestions that would go well with your meal:

Classic Side Dishes

• Mashed Potatoes: Mouthwatering mashed potatoes are truly a timeless staple. The texture of the mashed potatoes paired with the silky portion of milanesa is delightful.
• French Fries: The number one companion for milanesa especially in Argentina. Often served with the dish “milanesa a caballo” where a fried egg is served over the milanesa with french fries.
• Simple Green Salad: Easily customizable salad, tangy vinaigrette with fresh greens. The salad is light which nicely contrasts the heavy fried steak and cheese.

Vegetable Sides

• Roasted Asparagus: Olive oil roasted Asparagus are svelte but add a touch of class to the meal and carry a soft and gentle flavor.
• Grilled Zucchini and Squash: A blend of these smoky sweet summer vegetables combines well with the savory flavor of milanesa.

Starchy Sides

• Lemon Herb Rice: A wonderful combination of fresh herbs with a squeeze of lemon creates a simple rice pilaf that pairs beautifully with the milanesa.
• Pasta with Tomato Sauce: Leaning into the Italian-inspired flavors, a small side of pasta with a light tomato sauce works beautifully.
• Polenta: A creamy and comforting dish, polenta is a delicious alternative to rice and potatoes.

How to Store Leftovers & Reheat,

Place your leftovers in an airtight container and keep them in the fridge. The portions can last up to three days. While reheating, warm up the baking sheet first. Place the steak on the sheet to warm slowly, and then finish under the broiler for best flavor and texture.

Italians take pride in their culinary creations and to know that this dish is a true symbol of Italy and Argentina fuses the world with an explosion of beef love. Golden brown and crispy, the cutlet and rich topping of marinara, ham, and mouthwatering melted mozzarella makes for a great meal to have on the week nights. For the Messi lovers, as well as comfort food devotees, this beauty will satisfy anyone when provided with its traditional sides of fries or a fresh salad.