Beef,  Dinner

Napolitan Milanese

My Dad’s favorite restaurant has the best Milanese that I have tried. That’s what I’m trying to recreate with this recipe… I love that this dish has different layers of flavors, textures, and ingredients. My favorite part of this recipe is that it’s not only a breaded beef. This Milanese has tomato sauce which covers the indulgent feeling of eating something fried. I think my mom would agree with that. She usually doesn’t eat anything fried and Milanese is her exception. This is a perfect recipe for a weekend dinner night: different, fancy, but easy to make.

I hope you enjoy making this recipe and if not you can try it at Dimarco Parrilla: my dad’s favorite restaurant!


  • 1 1/2 pound of thin cut top round beef steaks 6 steaks

  • 2 eggs

  • 2 cups of bread crumbs or saltine crackers ground into crumbs see note

  • 2 garlic cloves chopped

  • 1/2 teaspoon ground pepper

  • Vegetable oil for frying

  • Salt to taste

  • Thin Sliced ham

  • Jarred Marinara Sauce

  • Sheredded Mozarella cheese.


  • Chop finely or grate the garlic cloves.
  • In a medium-sized bowl, mix the garlic, black pepper, eggs, and salt until combined.
  • Place the bread crumbs on a plate.
  • In a large skillet, heat around 1/2 inch of oil over medium-high heat.
  • First dip the steak into the egg mixture, then into the breadcrumb mix so the steak is fully covered.
  • Place the dipped steak into the pre-heated skillet. Fry each side for about 3 minutes or until the golden brown and meat is cooked through.
  • Repeat steps 5 and 6 until steaks are cooked
  • Finishing & Assembly
  • On a baking sheet lined with parchment paper, lay out all the cooked steaks.
  • Top each steak with thinly sliced ham and a decent portion of shredded cheese.
  • Then place in the oven under broil setting. Cook until the cheese is nice and bubbly.
  • Finish with by topping each steak with marinara sauce. Eat while hot and enjoy!

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