Name: Milanesa Napolitana
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 4 thin rump or topside steaks, about 120 g each; 80 g plain flour; 2 large eggs, beaten; 150 g dried breadcrumbs; 1 tsp dried oregano; ½ tsp garlic granules; 4 tbsp vegetable oil, plus extra if needed; Salt and freshly ground black pepper; 200 g thick passata or tomato sauce; 4 slices cooked ham; 150 g mozzarella, thoroughly drained and sliced; 30 g Parmesan, finely grated; Chips, lemon wedges or a crisp salad

Method

25 mins prep20 mins cook45 mins total

Place a steak between sheets of baking paper and flatten gently with a meat mallet or rolling pin to an even 5 mm thickness. Repeat with the remaining steaks, then blot dry and season on both sides.
Put the flour and beaten eggs in separate shallow bowls. In a third bowl, combine the breadcrumbs with the oregano and garlic granules.
Dust each steak with flour, tapping off the surplus, then dip in egg and coat thoroughly with the seasoned crumbs. Press the crumbs into the meat and set aside for 5 minutes.
Warm 2 tbsp oil in a broad frying pan over a medium-high heat. Test with a few crumbs: they should sizzle immediately. Fry two steaks for about 3 minutes on each side, keeping them separate and reducing the heat if the coating colours too fast.
Lift the steaks onto a rack or kitchen paper. Add the remaining 2 tbsp oil and fry the other two steaks in the same way. Check the meat is cooked as you prefer before adding the toppings.
Heat the grill to high and place the steaks on a foil-lined baking tray. Divide the passata between them, spreading it thinly without covering the outside edges.
Lay a slice of ham over each steak, then share out the mozzarella and Parmesan. Grill for 3–5 minutes, watching throughout, until the cheese has melted and developed a few golden patches.
Serve immediately with chips, lemon wedges or salad, while the crumb coating is still crisp.

Notes

If your passata is runny, reduce it in a small saucepan before using and allow a few extra minutes. A thin coating of thick sauce is enough; too much liquid will soften the breading.

Flatten the beef evenly rather than simply making the edges thin. Keep the pan hot enough for a steady sizzle and add a little extra oil if a second batch starts to catch.

Chips and a dressed green salad make a balanced plate. A tomato and onion salad also works well, and lemon wedges add a fresh finish.

The topping can be varied with grilled aubergine in place of ham. Thin chicken escalopes also work, but need to be cooked fully through rather than treated like steak.

The coating is crispest when freshly cooked. Chill cooled leftovers promptly and use within 2 days; reheat thoroughly in an oven at 180°C or in an air fryer. A microwave will soften the crumbs.