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Milanesa napolitana with ham, rich cheese, tomato sauce and crispy breading.
Breaded meat stuffed with ham and cheese

Chicken Milanesa Napolitana

Author: Flavelo
Recipes Main Courses
The name is deceptive: this dish has nothing to do with Naples. It was born in the 1940s in a Buenos Aires restaurant (Restaurant Napoli) when a chef burned one side of a milanesa, and to save it, covered it with ham, cheese, and tomato sauce, then baked it. The result: a heavenly meeting of pizza and breaded cutlet that has become a classic.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Skillet for frying
  • Baking sheet for broiling

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Prepare the milanesas (breaded cutlets) as usual and drain oil. Preheat oven to 400°F (200°C) or broiler.

Tip: Fry the meat fully first. The oven is only for melting the cheese; the breading won't cook further there.
2 ✓

Place cutlets on a baking sheet. Spread 1-2 tablespoons of thick tomato sauce on each.

Tip: The acidity of the sauce balances the richness of the fried meat and cheese.
3 ✓

Lay a slice of ham on top, then cover generously with cheese. Sprinkle with oregano.

Tip: The ham protects the breading from moisture from above, and the cheese seals it all.
4 ✓

Bake for 5-8 minutes until cheese bubbles and browns.

Tip: Watch closely! The goal is melting cheese, not drying out the meat.
5 ✓

Serve immediately with fries, as Argentines do.

Recipe FAQ

Why did the breading get soggy?
The tomato sauce was too watery. Use thick tomato puree or pizza sauce, and don't drown the meat!

Ingredients

  • 4 pieces Fried Milanesas (see basic recipe)
  • 5 oz Sliced Ham
  • 1 1/2 cups Mozzarella Cheese (shredded)
  • 1 cup Thick Tomato Sauce (Marinara)
  • 1 tsp Dried Oregano