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Milanesa Napolitana Al Plato is a double-dredged breaded steak topped with tomato sauce, ham, and melted mozzarella, then baked until the cheese is bubbly and golden. The double-breading technique creates an exceptionally crispy exterior that stays crunchy even after baking.
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For the chimichurri: In a large metal bowl, mix the olive oil, parsley, vinegar, crushed red pepper, lemon juice, oregano, white pepper and salt. Stir and refrigerate overnight.
For the dredge: In a large metal bowl, whisk the eggs, parsley, garlic, salt and pepper. Place the breadcrumbs in a shallow container. Place both aside.
For the milanesa: Tenderize the pieces of steak on a flat surface with a meat tenderizer. Dip the tenderized steak into the dredge and cover completely. Transfer the steak from the dredge to the breadcrumbs and pound with your fist into the breadcrumbs on both sides. Return the breaded steak to the dredge, then back into the breadcrumbs. Place the breaded steak pieces on a piece of waxed paper or into a shallow dish.
Preheat the oven to 450 degrees F.
Place the milanesa on a lightly oiled roasting pan or cookie sheet. Bake for 10 minutes on one side. Remove from the oven and flip over the pieces. Top with the Tomato Sauce, ham slices and shredded mozzarella. Return to the oven until the cheese is melted, 10 to 15 minutes. Remove from the oven and sprinkle the oregano on top of the melted mozzarella. Plate with a small side salad and a side of chimichurri and enjoy!
Preheat a large skillet on high heat. Reduce to medium heat and add the olive oil, onions and garlic. Sauté until tender but not browned, 5 to 8 minutes. Add the tomatoes and reduce the heat. Season with salt, sugar and black pepper and stir with a wooden spoon. Add the basil stems and reduce to a simmer. Cook, covered, for 15 to 20 minutes. Remove from the heat.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10–12 minutes until warmed through; avoid the microwave to preserve the breading texture.
meat tenderizer (mallet) · roasting pan or cookie sheet · large metal bowls · shallow container for breadcrumbs
Written automatically by CookOS, not by the creator.
Double-dredging—dipping breaded steak back into the egg mixture, then breadcrumbs again—creates a thicker, crispier crust that withstands baking and sauce without becoming soggy.
Yes. Chimichurri must be refrigerated overnight before use. Tomato sauce can be made 1–2 days ahead and reheated gently on the stovetop or in the oven.
Bake for 10–15 minutes in the second round at 450°F. The mozzarella should be fully melted and beginning to brown lightly at the edges.
The recipe calls for baking, which allows even cooking and melting. Pan-frying may brown the breadcrumbs too quickly before the interior cooks through.
Top round is specified in this recipe. Choose a lean cut that is thin enough to tenderize with a meat mallet.
