Milanesa a la Napolitana

Ingredients

• • 4 thin-cut beef steaks (about 1/2 inch thick)
  • 1 cup all-purpose flour, finely sifted

• • 2 large farm-fresh eggs, beaten
  • 1 cup breadcrumbs, golden and crispy
  • 1/2 cup rich extra virgin olive oil

• • 1 cup homemade tomato sauce, vibrant and chunky
  • 1 cup mozzarella cheese, freshly shredded
  • 1/4 cup Parmesan cheese, finely grated

• 1 tsp dried oregano, aromatic and earthy
• Salt and finely ground black pepper to taste

Instructions

1. 1. Preheat your oven to 375°F (190°C) to get it ready for the final bake.

1. 1. Season the beef steaks with salt and pepper on both sides for a flavorful base.
   2. Dredge each steak in the sifted flour, shaking off any excess to ensure a light coating.

1. 1. Dip the floured steaks into the beaten eggs, letting any extra drip off for even breading.

1. 1. Coat the steaks with the golden breadcrumbs, pressing gently to adhere the crumbs firmly.
   2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
   3. Fry the breaded steaks for 2-3 minutes per side until golden brown and crispy. Tip: Avoid overcrowding the pan to keep the temperature steady.

1. 1. Transfer the fried steaks to a baking dish, topping each with a generous layer of vibrant tomato sauce.
   2. Sprinkle the freshly shredded mozzarella and grated Parmesan over the tomato sauce, covering the steaks evenly.
   3. Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

1. Garnish with aromatic oregano before serving for a burst of flavor. Tip: Let the steaks rest for a few minutes after baking for easier slicing.

Unbelievably tender with a crispy crust, this dish is a symphony of textures and flavors. Serve it with a side of garlic mashed potatoes or a crisp green salad for a complete meal that’s sure to impress.