Milanesa a la Napolitana Breaded Steak

Sunday Upmarket

This is another Argentinian favourite from the Toropampa stall, particularly popular in Buenos Aires: Milanese-style breaded meat, topped with tomato sauce, cheese and sometimes ham and popped in the oven until golden. It’s a winner.


  • 4 rump steaks
  • 3 small eggs
  • small handful parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g breadcrumbs
  • 50g Parmesan cheese
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 500g tomato passata
  • 4 slices ham (optional)
  • 4 slices Cheddar cheese
  • salt
  • freshly ground black pepper
  • 300ml oil, to shallow fry


Put each steak between pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Set aside.

Beat the eggs in a bowl, then add the parsley, garlic, half a teaspoon of salt and a little black pepper. Mix well. In another bowl mix the breadcrumbs and the Parmesan cheese. Dip a steak into the egg mixture, then press into the cheesy breadcrumbs and coat both sides, pressing with your hands to make sure you fully cover the meat. Repeat until all the steaks are breaded. Now prepare the tomato sauce. Put the tablespoon of oil in a pan on medium heat, then add the onion and cook for two minutes. Add the tomato passata and season with half a teaspoon of salt and some black pepper. Simmer for a couple of minutes, then turn off the heat.

Heat the 300ml of oil in a wide, deep pan on medium-high heat. Gently slide in two steaks at a time and fry for about five minutes on each side or until golden brown. Remove and set aside on kitchen paper to drain while you fry the remaining two steaks. Put the cooked steaks in an oven dish and cover each one with a few tablespoons of tomato sauce. If you’re using ham, put a slice on each steak, then top with a slice of cheese. Bake for five minutes until the cheese melts. Serve with salad, potatoes or chips.