Milanesa napolitana – breaded beef with tomato, ham and cheese, with mash

Ingredients for 4 portions

• 700 gBeef topside, cut into 4 thin escalopes
• 2Eggs
• 1 cloveGarlic, finely chopped
• 2 tbspParsley, chopped
• to tasteSalt
• 150 gBreadcrumbs
• 100 mlRapeseed oil, for frying
• 200 gReady-made tomato sauce
• 120 gHam, 4 slices
• 200 gMozzarella, sliced
• 1 tspOregano

On the side

• 1 kgPotato, floury
• 2 tbspButter
• 150 mlMilk
• to tasteNutmeg

Method

1. Peel the potatoes, cut them into chunks and put them on to boil in salted water.
2. Boil the potatoes until tender, about 20 minutes.
3. Heat the oven to 220 °C. Beat the eggs with the garlic, parsley and salt. Dip the meat first in the egg and then in the breadcrumbs, pressing the crumbs on well.
4. Heat the oil in a large frying pan and fry the escalopes two at a time for 2–3 minutes per side, until golden. Drain on kitchen paper.
5. Lay the escalopes in a roasting tin. Spread with the tomato sauce, top each with a slice of ham and the mozzarella, and sprinkle with oregano.
6. Bake for 8–10 minutes, until the cheese has melted and is starting to brown.
7. Meanwhile, drain the potatoes and mash them with the butter, hot milk, nutmeg and salt.
8. Serve the milanesas with the mash.

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