The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak According to legend, milanesa a la napolitana, Argentina’s version of veal Parmesan, was invented in the late 1940’s in a Buenos Aires restaurant named Napoli. Mar 3, 2012 - Make milanesa napolitana, an Argentinian favorite. In Argentina, they also have variations on the basic milanesa, such as caballo, which is milanesa topped with an egg and milanesa a la napolitana, which has a topping of tomato salsa, ham, and mozzarella cheese. Pin 404. In Panama, milanesas are served with a squeeze of zingy lime juice and hot sauce and side dishes such as rice, lentils and beans. serves 4. A recipe for Milanesas a la Napolitana sent in by Cristina Tarzibachi from Argentina Specials October 2009. This page has been archived and is no longer updated. The gourmet milanesa a la napolitana is perhaps the most popular variety on restaurant menus in Argentina. Share . Milanesa a la Napolitana. Milanesa a la napolitana is a popular version of milanesa in Argentina. / Argentina: Milanesa. December 1, 2018 by Vera Abitbol 5 Comments. Neopolitan Style Schnitzel. The milanesa should be served warm, with just a drizzle of lemon juice and a side of mashed potatoes or fries. Find out … Tweet. Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. Email. A vegetarian version of this dish can be made by making a Milanesa de Soja and either omitting the ham or using a vegetarian ham substitute. True to his beloved Argentina, when he’s not serving up flame-grilled treats at CHAR, you can find him immersed in all things football and recreating his grandmother’s famous home recipes. 460 Shares. Breaded fried steak is topped with ham, tomato sauce, and cheese. Milanesa a la napolitana is Argentina’s version of veal Parmesan. 4 milanesa-style cutlets (they may come this way, if not, slice top sirloin lengthwise into slices about 1/3 inch thick) 2 eggs. In the 1940s, Jorge La Grotta opened a restaurant called Restaurante Napoli and served a milanesa with tomato paste, ham, and mozzarella cheese. Surprisingly, the name napolitana has nothing to do with the city of Naples. Meat is front and center in the Argentinean gastronomic tradition, and milanesa, both golden and crispy on the outside and tender on the inside, is a classic of South American cuisine, a variation of the famous Italian dish veal Milanese. Share 56. Argentina: Milanesa.