Milanesa Napolitana Al Plato
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1642
- Total Fat
- 139
- Saturated Fat
- 24
- Carbohydrates
- 54
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 47
- Cholesterol
- 225
- Sodium
- 1331
- Total: 8 hr 15 min (includes chilling time)
- Active: 50 min
Ingredients
Chimichurri:
4 cups olive oil
4 cups minced fresh parsley
1 cup red wine vinegar
1/4 cup crushed red pepper
1 tablespoon fresh lemon juice
1 tablespoon dried oregano
1 teaspoon ground white pepper
1 teaspoon salt
Dredge:
6 eggs
1 cup fresh parsley
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups breadcrumbs
Milanesa:
6 pieces thinly sliced top round
Oil, for the roasting pan
1/2 cup Tomato Sauce, recipe follows
3 slices ham
1 cup shredded whole milk mozzarella
1 teaspoon dried oregano
Side salad, for serving (chopped romaine, cherry tomatoes, thinly sliced red onion and fresh lemon juice)
Tomato Sauce:
1 tablespoon olive oil
2 cups chopped yellow onions
2 tablespoons minced garlic
One 28-ounce can peeled whole tomatoes, blended
2 teaspoons salt
2 teaspoons sugar
1 teaspoon ground black pepper
2 stems (with leaves) fresh basil
Directions
Special equipment:
a meat tenderizer- For the chimichurri: In a large metal bowl, mix the olive oil, parsley, vinegar, crushed red pepper, lemon juice, oregano, white pepper and salt. Stir and refrigerate overnight.
- For the dredge: In a large metal bowl, whisk the eggs, parsley, garlic, salt and pepper. Place the breadcrumbs in a shallow container. Place both aside.
- For the milanesa: Tenderize the pieces of steak on a flat surface with a meat tenderizer. Dip the tenderized steak into the dredge and cover completely. Transfer the steak from the dredge to the breadcrumbs and pound with your fist into the breadcrumbs on both sides. Return the breaded steak to the dredge, then back into the breadcrumbs. Place the breaded steak pieces on a piece of waxed paper or into a shallow dish.
- Preheat the oven to 450 degrees F.
- Place the milanesa on a lightly oiled roasting pan or cookie sheet. Bake for 10 minutes on one side. Remove from the oven and flip over the pieces. Top with the Tomato Sauce, ham slices and shredded mozzarella. Return to the oven until the cheese is melted, 10 to 15 minutes. Remove from the oven and sprinkle the oregano on top of the melted mozzarella. Plate with a small side salad and a side of chimichurri and enjoy!
Tomato Sauce:
- Preheat a large skillet on high heat. Reduce to medium heat and add the olive oil, onions and garlic. Sauté until tender but not browned, 5 to 8 minutes. Add the tomatoes and reduce the heat. Season with salt, sugar and black pepper and stir with a wooden spoon. Add the basil stems and reduce to a simmer. Cook, covered, for 15 to 20 minutes. Remove from the heat.