Milanesa a la Napolitana (Breaded Veal Cutlets with Cheese)
Milanesa a la Napolitana Recipe-
- 6 veal cutlets, about 8 oz. each (lean as possible, for this method of cooking)
- 2 large eggs
- ½ cup fresh cilantro, chopped fine
- 3 tbsp. whole milk
- 3 large cloves garlic, chopped fine
- 2 cups dry breadcrumbs
- 2) 8 oz. cans tomato sauce
- 6 slices of ham
- 12 slices of queso fresco cheese
- Dried oregano, to taste
- Freshly ground fine sea salt and black peppercorns, to taste
- Sunflower (corn) oil
- Pound the cutlets to about ¼” or less thickness.
- In a very large mixing bowl, whisk together the eggs, milk, garlic, and cilantro, and season with salt and pepper to taste.
- Put the cutlets in the mixture, stir and toss well to ensure even coating, and then place in refrigerator to marinate for at least an hour—the longer the better, even overnight is okay. You should every now and then stir and toss the cutlets in the mixture, however.
- When you are ready to make your Milanesa a la Napolitana, preheat your oven to 400 degrees Fahrenheit.
- Spray a baking tray with nonstick cooking oil (or lightly grease one) and place it in the oven to heat it up.
- In a shallow bowl, spread out the breadcrumbs and, one by one, dredge the cutlets into and through the crumbs, turning and pushing firmly until they are well coated.
- Place the cutlets (milanesas) on the already heated baking tray, and bake for about 5 minutes, or until the bottom is nice and golden brown.
- Now turn the milanesas over, and spread on as follows: first, a layer of tomato sauce, then a slice of ham, and lastly two pieces of cheese. Crank up the oven to high broil, and cook until the cheese has melted and oozing over the sides of your milanesas, and then slather on another generous layer of tomato sauce, and garnish each milanesas with a sprinkling of oregano.
- Turn the oven heat off, and leave the milanesas in the oven for just a couple minutes, to heat up the last layer of tomato sauce, then remove from oven and serve immediately, while still nice and hot.
- Milanesa a la Napolitana goes well with rice, and just about any freshly steamed vegetables.