Argentinian Milanesa Napolitana

You’re missing out if you haven’t had this Argentinian classic. It’s breaded steak topped with ham, tomato sauce, and cheese.

Serves 4

• 4 thinly sliced beef steaks (12 oz./340g)

• 3 large eggs

• 1 tsp. dried oregano

• salt & black pepper

• 3.5 oz. (100g) fresh breadcrumbs

• 4 tbsp. grated Parmesan cheese

• 2 cloves garlic, finely minced

• 2 tbsp. olive oil

• 7 oz. (200g) tomato sauce

• 4 slices deli ham (1 oz./30g)

• 2.3 oz. (65g) shredded mozzarella

• 1 tsp. Herbs the Provence

Break the eggs into a shallow bowl, and whisk together with oregano and salt and pepper.

Stir the Parmesan cheese and garlic into the breadcrumbs and place in another shallow bowl.

Dip the steaks first in the egg mixture, then into the breadcrumbs until well coated.

Heat the olive oil in a skillet and cook the steaks for 3-4 minutes on each side, until golden brown and crispy. Remove from the pan and transfer onto kitchen paper to drain.

Place the steaks on a baking sheet and heat up the broiler.

Top each steak with a slice of ham, 2-3 tablespoons of tomato sauce, 2 tablespoons of grated mozzarella cheese and sprinkle over the dried herbs.

Place steaks under the broiler until the cheese melts, about 3-4 minutes. Serve immediately.

• Calories: 530

• Fat: 35g

• Carbs: 21g

• Protein: 30g

• Fiber: 2g