Argentina has a unique and interesting culture. They are also the “carnivores of the world” as beef is the main dish there and one popular beef dish is milanesas. This is a breaded and fried thin piece of beef. It is used in the popular meal Milanesas alla Napolitana. This meal includes the fried beef cutlet (sometimes it is chicken or veal) with a thin piece of prosciutto (or cooked ham), melted cheese, and some chunky tomato sauce on top. It is often served with french fries.

Milanesas alla Napolitana has become popular in sandwich form which resembles the Chicken Parmesan Sandwich found in many pizza places around the US. Though the Milanesas Sandwich has its unique differences than the Chicken Parmesan Sandwich. Below is the recipe on how to make this delicious sandwich.

What You’ll Need:

2lbs shell, flank or sirloin steak, cut into 1/2inch (1cm) thick steaks (You can also use chicken or veal if you like)
1 jar of or homemade tomato sauce
1/2 cup plain flour
2 eggs, beaten
2 tsp parsley, finely chopped
breadcrumbs
24oz (750ml) vegetable/canola oil
1/4lb (200grams) Port Salut or Munster cheese (Mozzarella cheese is great too)
1/4lb prosciutto, thinly sliced (Cooked ham works well too)
2 fresh French baguette or Italian bread loafs
Salt and Pepper

How To Prepare:

Gently heat red sauce in a saucepan.
Season steaks with salt and pepper before dipping in flour, egg, and breadcrumbs.
Heat enough oil for shallow-frying in a wide saucepan.
Cook each of the breaded cutlets for a couple of minutes on each side, or until nicely golden brown all over, and then drain on paper towels.
Heat broiler or oven to high (350 to 400 degrees).
Place one or more slices of prosciutto on top of each cutlet and then top this with slices of cheese, so that cutlets aren’t quite completely covered.
Place cutlets in oven or over broiler until cheese is bubbly, remove and top off with your red sauce.
Halve and slice baguettes horizontally so you have four sandwich-ready breads and place a cutlet from the oven on the baguette. Add more sauce to taste.

Photos and recipe from www.weareneverfull.com

Nicolas Mirabelli is a college graduate from the University of Washington with a degree in English. His passions are creative writing, movies, music, comedy, and adventures. He connects his passion for movies and writing and writes screenplays in his spare time and hopes to become a successful screenwriter. You can follow him on Twitter here, or Facebook here.

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