Milanesa Napolitana

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

   Place the beef round steak between two sheets of plastic wrap and pound with a meat mallet until about 0.5 cm thick.

   Близько 5 хв

   Примітка кухаря: Pounding the meat evenly ensures it cooks quickly and uniformly.

2. 2

   In a shallow dish, whisk the eggs with minced garlic, chopped fresh parsley, salt, and black pepper.

   Близько 2 хв

3. 3

   Place the bread crumbs in a separate shallow dish.

   Близько 1 хв

4. 4

   Dip each pounded beef steak into the egg mixture, ensuring it is fully coated, then transfer to the bread crumbs, pressing firmly to adhere them to both sides.

   Близько 5 хв

   Примітка кухаря: For extra crispy milanesas, you can double bread them by repeating the egg and bread crumb steps.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 175°C (350°F).

   Близько 3 хв

   Примітка кухаря: The oil should be hot enough to sizzle when a small crumb is dropped in.

6. 6

   Carefully place the breaded beef steaks into the hot oil, frying them in batches if necessary to avoid overcrowding the pan.

   Близько 2 хв

7. 7

   Fry for 2-3 minutes per side, or until golden brown and cooked through.

   Близько 6 хв

   Примітка кухаря: Adjust heat as needed to prevent burning while ensuring the meat is cooked.

8. 8

   Remove the cooked milanesas from the pan and place them on a baking sheet lined with paper towels to drain excess oil.

   Близько 1 хв

9. 9

   Preheat your oven broiler to high.

   Близько 2 хв

10. 10

    Top each milanesa with a spoonful of tomato sauce, a slice of cooked ham, and a generous sprinkle of shredded mozzarella cheese.

    Близько 3 хв

11. 11

    Place the baking sheet under the broiler for 2-4 minutes, or until the cheese is melted and bubbly and slightly golden.

    Близько 3 хв

    Примітка кухаря: Watch carefully under the broiler to prevent burning.

12. 12

    Serve immediately with a side of mashed potatoes or a fresh salad.