Veal Parmesan, known as “milanesa a la napolitana” in Argentina, is one of Argentina’s most delicious dishes. Consisting of breaded steak or “milanesa” with tomato sauce and cheese, often with a slice of ham under the sauce to keep the breaded steak from turning soggy, it is a classic Argentine recipe. Although an Argentine veal Parmesan recipe usually starts by frying a milanesa, a baked veal Parmesan recipe is much healthier and still delicious. Continue reading for the recipe and history of baked Argentine veal Parmesan “milanesa a la napolitana.”
Milanesa a La Napolitana History
According to legend, milanesa a la napolitana, Argentina’s version of veal Parmesan, was invented in the late 1940’s in a Buenos Aires restaurant named Napoli. Supposedly, one day a regular customer of the restaurant ordered a plain milanesa, and since the head chef had already gone home for the night, one of his assistants made the order. However, the assistant accidentally burned one side of the milanesa, and in order to hide his mistake, he covered the burned side with ham, tomato sauce, and cheese. When the customer ate the disguised mistake, he actually liked it so much that it was added to the restaurant’s main menu as milanesa “a la napolitana” because it was invented at the restaurant Napoli. Although Argentine food historians debate whether or not the restaurant Napoli ever existed, there is no doubt that milanesa a la napolitana, Argentina’s version of veal Parmesan, is a good example of how Italian cuisine has influenced Argentine food.
Baked Veal Parmesan Recipe
Although frying the breaded steak makes any veal Parmesan recipe delicious, it also makes it unhealthy and high in calories. However, by cooking the milanesa steak in the oven instead of frying it, you can significantly lower the calories and fat content.
By following my breaded steak in the oven recipe, you can make a breaded steak cutlet that is moist, tender, and delicious in the oven. Although my recipe is delicious, using your own recipe for breaded steak, or using storebought milanesa, is fine as well.
I think that one of the most important parts of a baked veal Parmesan recipe is the tomato sauce. Although any sauce is good for milanesa a la napolitana, I have found that a sauce with a good amount of onion is best. Thus, my recipe for veal Parmesan tomato sauce is as follows:
Ingredients
- 14 ounces (half of a 28 ounce can) of crushed tomatoes
- 1.5 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves crushed garlic
- 1 Tablespoon white sugar
Instructions
- Combine all ingredients
- Cover and let sit in the refrigerator for at least 30-60 minutes, if not overnight.
After letting the tomato sauce for the baked veal parmesan recipe sit in the refrigerator for 30-60 minutes, if not overnight, the first step is to bake the breaded steak in the oven.
Preheat the oven to 450 F and grease a baking sheet with a neutral-flavored oil such as vegetable, sunflower, or canola oil. Place the raw milanesa in the pan, and bake for 5 minutes. After five minutes, remove from the oven, and flip the milanesa so that the side that was face down in the pan is now facing up. With the breaded veal still in the pan, cover the exposed side with thin slices of ham, tomato sauce, shredded cheese, and tomato slices. Then bake the veal Parmesan for an additional 10 minutes at 450 F in order to melt the cheese and soften the tomatoes. Then, remove from the oven and sprinkle with dried oregano. With the great combination of flavors, this baked veal Parmesan recipe is just as good as fried.
Although in Argentina milanesa a la napolitana is commonly served with french fries to make the dish “napo con fritas,” serving this oven baked veal Parmesan recipe with a salad is a healthier option. Whether a small green salad or Argentine potato salad, a healthy side dish his the perfect addition to this baked veal Parmesan recipe.
Baked Veal Parmesan Recipe Instructions
Baked Veal Parmesan Recipe (Argentine Milanesa a la Napolitana)
Ingredients
- Breaded Steak (Milanesa) Cutlets (Although my recipe is perfect, storebought or your own recipe is fine)
- Cooked Ham Deli Slices (deli-style ham slices that are neutral-flavored, as in NOT smoked or honey ham).
- Tomato Sauce
- Mozzarella Cheese
- Fresh Tomato
- Oregano
Instructions
- Prepare breaded steak cutlets
- If using my recipe, prepare tomato sauce. If not, storebought or your own recipe is fine
- Shred mozzarella and slice tomatoes
- Preheat oven to 450 F
- Bake plain breaded steak for 5 minutes
- After 5 minutes, remove from oven and flip so that the bottom side is now the top
- Place ham on top of breaded steak
- Cover ham with tomato sauce
- Sprinkle with mozzarella cheese
- Top with tomato slices
- Return to 450 F oven and bake for 10 more minutes to melt cheese and soften tomato slices
- Remove from pan and put on plate
- Sprinkle with dried oregano
Recipe Video on YouTube
Be sure to watch my recipe video on YouTube:
