The Milanesa Napolitana - contrary to the obvious assumption - has nothing to do with Naples, but with the Pizzeria Napoli in Buenos Aires. It is said that the creation of this recipe was the result of a small kitchen accident. In the 1940s, the Napoli chef slipped away from preparing a Milanesa for a discerning regular. The breading of the schnitzel was too dark for him. To save the situation, he covered the schnitzel with a thin slice of cooked ham, spread a few spoons of tomato sauce over it and topped it with a generous portion of grated mozzarella. All foods that are part of the basic equipment of a pizzeria. He gratinated the Under-Cover-Schnitzel in the oven and served it as a new creation of the restaurant, which the valued regular guest had the honor of being the first to enjoy, as he was told. The regular customer was enthusiastic, the recipe was quickly copied in Buenos Aires and the Milanesa Napolitana was soon one of the most popular Argentine dishes. Which has not changed until today.
Of course, it was neither then nor now a prerequisite to ruin the schnitzel halfway before they are served - nicely packaged. Propere Milanesas Argentinas (for more information on the choice of meat, see Don Diegos Milanesas Argentinas) is prepared as follows:
Prepare a large amount of breadcrumbs in a bowl. In a second bowl, crack the eggs, squeeze in the garlic and add the chopped parsley. Now pull the already salted and peppered beef schnitzel through the egg mixture and turn carefully in the breadcrumbs.
Preheat the oven to 220 ° Celsius.
Heat enough sunflower oil in a pan, enough so that the underside of the beef schnitzel floats in the fat, but does not go under. Fry the schnitzel until golden brown on both sides, which takes little more than two minutes on each side. Drain the finished Milanesas on absorbent kitchen paper.
Then you put the schnitzel on a tray and top them - as you did in the Pizzeria Napoli - with a slice of ham, 3-4 tablespoons of tomato sauce and grated mozzarella and baked them over until the cheese has melted and bubbles.
The classic side dishes are French fries and a mixed salad.
Contrary to Argentine tradition, I prefer an extra spoonful of tomato sauce and exercise restraint with mozzarella, as I have a secret fear of one day getting caught in the threads of the cold cheese and sitting in front of my dish unable to move. The Argentine does not know this fear and is also braver in other ways. The thickness of the cheese layer is open to him at the top. But everyone has their own experiences or Chacun à son goût.
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