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Milanese a la Napolitana recipe image

Print Milanese a la Napolitana

Despite its Italian name, this magnificent recipe is close to being Argentina’s national dish: it’s a flattened, breaded beef escalope topped with tomato sauce, mozzarella and ham and then browned under the grill until golden and bubbling.


  • 100g fresh breadcrumbs
  • 50g Parmesan, grated
  • 4 beef frying steaks, beaten out with a rolling pin to a thickness of about 4 mm
  • 3 eggs, beaten
  • 100ml olive oil
  • 8 tbsp tomato sauce - try frying 500g tomatoes with some olive oil, crushed garlic & salt with a cup of water
  • 4 slices cooked ham
  • 8 tbsp mozzarella or mild Cheddar, grated


  1. Mix the breadcrumbs and Parmesan and place in a shallow dish. Crumb the steaks by first dipping in the beaten egg and then in the breadcrumbs, so that each side is evenly coated. Fry in the olive oil for a few minutes, turning over when brown.
  2. Remove and dry with kitchen paper. Top each steak with a slice of ham, tomato sauce and grated cheese and grill until the cheese has melted.
  3. Best served with chips or potato wedges and a green salad.
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