Argentinian-Style Milanesa Napolitana

Milanesa napolitana is a variation on the breaded fried steak called milanesa that is very popular in Argentina. It can be prepared with different cuts of beef, such as rump steak, eye of round or tenderloin. It’s somewhat similar to what it’s called schnitzels in other parts of the world, but these ones are made of beef (instead of pork) and have the extra flavor of the toppings.

After the steak is breaded and fried, it’s topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries… enjoy this delicious recipe!


  • 1 Kg of thinly sliced steaks (rump steak, eye of round or tenderloin)
  • 3 eggs
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups fresh bread crumbs
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic (finely minced)
  • 1/3 cup olive oil
  • 1/2 cup tomato sauce
  • slices of ham
  • 1 cup grated mozzarella cheese


  • Gather the ingredients
  • Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper
  • Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan
  • Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs
  • Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels
  • Place steaks on a baking sheet. Turn on oven broiler
  • Top each steak with a slice of ham, 1 to 2 tablespoons tomato sauce, and some grated mozzarella cheese. Sprinkle oregano over the cheese and place steaks under ​the broiler until cheese melts
  • Serve warm, with fries
  • Enjoy!

=> Prepare them with our Angus Rump Steak

=> Or with our Angus Tenderloin