Milanesa a la Napolitana

Ingredients

• 4 beef top round steaks, about 150 g each
• 3 eggs
• 3 garlic cloves
• 3 tbsp chopped parsley
• 250 g fine dry breadcrumbs
• 1 tsp salt
• Black pepper
• 300 ml oil, for shallow frying
• 200 ml tomato sauce
• 4 slices cooked ham
• 200 g mozzarella
• 1 tsp dried oregano

Before you cook

• Pound the steaks between two sheets of baking paper until they are 5 mm thick
• Crush the garlic and beat it into the eggs with the parsley, salt and pepper
• Sit the steaks in the egg mixture, cover, and leave them for 30 minutes in the fridge
• Spread the breadcrumbs on a wide plate
• Slice or tear the mozzarella into thin pieces

Steps

1. Heat the oven to 200°C.
2. Lift a steak from the egg, let the excess drip off, and press it firmly into the breadcrumbs on both sides.
3. Press the crumbs on a second time so the coating is even and no meat shows through.
4. Repeat with the remaining steaks and lay them on a tray without overlapping.
5. Heat the oil in a wide frying pan to 180°C, hot enough that a crumb sizzles at once.
6. Fry two milanesas for 2 minutes on the first side, until deep gold.
7. Turn them and fry for 90 seconds more, then drain them on a rack.
8. Fry the remaining two the same way and lay all four on a baking tray.
9. Spoon 50 ml of tomato sauce over each one and spread it to the edges.
10. Lay a slice of ham on top of the sauce, then cover it with the mozzarella.
11. Sprinkle the oregano over the cheese.
12. Bake for 8 minutes, until the mozzarella has melted and started to bubble.
13. Serve each milanesa on its own plate with lemon wedges and fried potatoes alongside.