Milanesa a la Napolitana with Oven Fries

Name: Milanesa a la Napolitana with Oven Fries
Total time: 50 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1½ lb thin beef cutlets or cube steak; 3 eggs; 2 garlic cloves, grated; 2 tbsp chopped parsley; 1½ cups fine breadcrumbs or panko; 3 tbsp grated Parmesan; 1 cup tomato sauce; 4 slices ham; 1½ cups shredded mozzarella; 1½ lb russet potatoes; ⅓ cup oil; 1 tbsp olive oil; 1 tsp dried oregano; salt; pepper

DinnerArgentinian50 minServes 4935 kcal68 g protein

The Buenos Aires bodegón classic: thin, crisp breaded beef cutlets topped with tomato sauce, ham and bubbling mozzarella, with a pile of fries on the side.

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Ingredients

1½ lb thin beef cutlets or cube steak
3 eggs
2 garlic cloves, grated
2 tbsp chopped parsley
1½ cups fine breadcrumbs or panko
3 tbsp grated Parmesan
1 cup tomato sauce
4 slices ham
1½ cups shredded mozzarella
1½ lb russet potatoes

From your pantry: ⅓ cup oil, 1 tbsp olive oil, 1 tsp dried oregano, salt, pepper.

Instructions

Heat the oven to 425°F. Cut the potatoes into fries, toss with the olive oil and salt, and roast on a sheet until golden, 30 to 35 minutes, turning once.
Pound the cutlets ¼ inch thin if needed and season with salt and pepper. Beat the eggs with the garlic, parsley and Parmesan. Dip each cutlet in egg, then press firmly into the breadcrumbs on both sides.
Heat the oil in a large skillet over medium-high and fry the cutlets in batches until golden and crisp, 2 to 3 minutes a side. Drain on a rack.
Move the cutlets to a sheet pan. Spread each with a few spoonfuls of tomato sauce, add a slice of ham and the mozzarella, and sprinkle with oregano.
Bake (or broil) until the cheese is melted and spotted brown, 4 to 6 minutes. Serve with the fries and lemon wedges.

Tip: Breaded cutlets freeze beautifully raw; stack them between parchment and fry straight from frozen. Chicken breast pounded thin makes an equally popular milanesa de pollo.