Uruguayan-Style Milanesa Napolitana

Uruguay’s Italian community is strong and has helped shape the country’s cuisine in more than one way. You can see in the architecture in Montevideo, Uruguay’s capital, and in the country’s passionate wine scene, but you can experience it with all your senses in the food.

The milanesa, in Uruguay, mirrors the cotoletta alla Milanese, the thin, breaded veal cutlet popular around the northern Italian city of Milan.

The Neapolitan milanesa we’re making today, though, has no equal
in Italy; it was invented in South America and looks a bit more
like the American veal Parmesan, than the European versions of
the dish.

The milanesa napolitana is very popular in both Argentina and
Uruguay. The classic Neapolitan flavors, tomato sauce, and
mozzarella cheese combined with ham over a thin, crumbly cutlet
become a hearty, tasty and satisfying dish, especially when
served with the always-present side of French fries.

For this recipe, you can use chicken, pork, beef, or veal cutlets. Of course, with the incredible quality of Uruguay’s beef, it comes as no surprise Uruguayans make it with thin, top round beef steaks.

Since we’re celebrating the best of two cultures, consider pairing your tasty Neapolitan milanesas with Uruguayan wine.

Although Tannat is the most famous red grape in the country, many wineries make wine with Italian grapes too, including the earthy Sangiovese and peach-scented Pinot Grigio. Talking about a perfect pairing, right?

Now we’re ready to make our comforting milanesas, don’t worry, they’re quite easy to make, and everyone will love them, so make
plenty to go around!

Cuisine: South American
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 serving(s)
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  • 4 thin beef cutlets
  • 3 eggs
  • 2 cups fresh breadcrumbs
  • 1 teaspoon oregano
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 1/3 cup olive oil
  • 1/2 cup tomato sauce
  • 4 slices ham
  • 1 cup grated mozzarella cheese
  • 1 teaspoon Italian seasoning or oregano
  • Salt and pepper


  1. Place the eggs, oregano, and salt and pepper to taste in a bowl. Whisk together until fully incorporated.
  2. In a shallow dish, add the breadcrumbs, the Parmesan cheese, and garlic.
  3. Dip the beef cutlets in the egg mixture and thoroughly coat with the breadcrumb’s dry mixture. Reserve.
  4. Heat the olive oil in a skillet and cook the cutlets for several 3-5 minutes on each side until golden brown and crispy. Remove and pat dry the excess oil with paper towels.
  5. Place the cutlets on a baking sheet — Preheat the oven broiler to 80°C (180°F).
  6. Top each cutlet with a slice of ham, 2-3 tablespoons of tomato sauce, and 4 tablespoons of grated mozzarella cheese.
  7. Sprinkle oregano and the baking tray in the oven until the cheese bubbles, about 10 minutes. Enjoy!