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Meat, Americas

Milanesa napolitana with mashed potatoes

Milanesa napolitana with mashed potatoes is a breaded beef cutlet topped with ham, tomato sauce, and melted mozzarella, served alongside creamy mashed potatoes. It takes 50 minutes for 4 people, rates as easy, and costs about €3.80 per serving. The key is a breading that sticks well and a quick stint under the broiler so the cheese browns without burning.

Tonight we're making milanesa napolitana, the Argentine breaded cutlet topped with ham, tomato, and mozzarella.

Milanesa napolitana with mashed potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Milanesa napolitana takes the classic Argentine breaded cutlet one step further. Under the broiler, the ham warms through, the tomato sauce adds a touch of acidity, and the mozzarella forms a golden crust that cracks under your fork. Underneath, the breading stays crisp because it's fried before the broiler, not during it.

This is the kind of dish that brings everyone to the table on a weeknight or a lazy Sunday. Kids recognize the breaded cutlet and melted cheese right away, while adults appreciate the creamy mashed potatoes that balance the crunch of the meat. Tonight, Mon Chou suggests milanesa napolitana, the Argentine breaded cutlet topped with ham, tomato, and mozzarella.

The ingredients

4 people

Butcher

  • Beef cutlets (thin slice) 4
  • Ham 4 slices

Dairy

  • Eggs 2
  • Mozzarella 250 g
  • Milk 15 cl
  • Butter 50 g

Pantry

  • Breadcrumbsoften in the pantry 120 g
  • Tomato sauceoften in the pantry 200 g
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1 cloves
  • Parsley 3 sprigs
  • Potatoes 1 kg

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Pound the cutlets thin, dip them in beaten eggs mixed with garlic and parsley, then coat them in breadcrumbs.

    Press firmly on the breadcrumbs so they stick on both sides.

  2. Boil the peeled potatoes in salted water, then mash them with hot milk and butter. 25 min

    Use a potato masher rather than a blender, the mash stays light.

  3. Brown the cutlets in a pan with oil, two minutes on each side. 8 min

    Keep the oil hot so the breading crisps up without soaking up grease.

  4. Place them on a baking sheet and top each one with a slice of ham, tomato sauce, and mozzarella.

    Choose well drained mozzarella, otherwise it releases water.

  5. Broil until the cheese is golden and bubbling, then serve with the mashed potatoes. 8 min

    Watch closely, the topping goes from golden to burnt in under a minute.

Our tips to get it right

  • Take the cutlets out of the fridge ten minutes before breading them, the coating sticks better to meat that isn't too cold.
  • Don't crowd the pan, cook the cutlets in two batches if needed so they brown instead of steaming in their own juices.
  • Make the mashed potatoes while the breaded cutlets rest on a rack, they'll still be hot by the time the broiler is done.

The variations

  • Swap the beef for chicken or turkey cutlets for a milder version, the stovetop cooking time stays the same.
  • For a vegetarian version, bread grilled eggplant slices instead of meat and either keep the ham or swap it for sautéed mushrooms.
  • For a quick kid friendly version, skip the broiler step and serve the plain breaded cutlet with the tomato sauce on the side.

What to serve it with

  • A fresh tomato salad
  • A glass of grape juice
  • Steamed green vegetables

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days. The breading loses some crunch, so reheat in the oven rather than the microwave to bring it back. The mashed potatoes freeze well, but the topped cutlets don't freeze as nicely once the cheese has melted.

Questions about this dish

Can I bread the cutlets ahead of time?

Yes, you can bread them in the morning and keep them covered in the fridge. Pan fry them right before topping and broiling so the breading stays crisp.

What meat can I use instead of beef cutlets?

Chicken or turkey cutlets work well, sliced thin and pounded the same way. The stovetop cooking time stays close to that of beef.

Why does my breading fall off while cooking?

This usually happens when the oil isn't hot enough or the coating hasn't stuck properly before cooking. Press firmly on both sides and let the oil heat up before adding the cutlets.

Can I freeze milanesa napolitana once it's topped and broiled?

You can, but the mozzarella changes texture after thawing. It's better to freeze the plain breaded cutlets and add the topping and broil them when you're ready to serve.

How long does it take to make a milanesa napolitana with mashed potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a milanesa napolitana with mashed potatoes?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a milanesa napolitana with mashed potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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