Milanesa napolitana is a variation on the breaded fried steak called milanesa that is lar in Argentina and Uruguay.

Milanesa a la Napolitana does not originate from Milan or Naples; it's thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli”.

Milanesa napolitana is similar to veal parmesan, but with South American touches. After the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll.

Ingredients:
* 4 thinly sliced skillet steaks, such as top round
* 3 eggs
* 1 teaspoon oregano
* Salt and pepper to taste
* 2 cups fresh bread crumbs
* 1/4 cup grated parmesan cheese
* 2 cloves garlic (finely minced)
* 1/3 cup olive oil or vegetable oil
* 1/2 cup tomato sauce
* 4 slices of deli ham
* 1 cup grated mozzarella cheese
* 1 teaspoon Italian seasoning or oregano


Steps to Make It

1 - Gather the ingredients.
2 - Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.
3 - Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.
4 - Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
5 - Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
6 - Place steaks on a baking sheet. Turn on oven broiler.
7 - Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under ​the broiler until cheese melts.
8 - Serve warm, with fries.
9 - Enjoy!