Milanesa Napolitana

Ingredients

• ½ lb beef sirloin or thin-cut steak
• ¼ cup all-purpose flour
• 1 whole eggs
• ½ cup panko breadcrumbs
• 1 cup marinara sauce
• 4 oz fresh mozzarella or low-moisture mozzarella, sliced

Instructions

1. 1

   Pat the beef dry with paper towels, then place it between two pieces of plastic wrap on a cutting board.

2. 2

   Using a meat mallet, pound the beef gently but firmly all over until it is about 1/4 inch thick — thin enough to see light through it when you hold it up.

3. 3

   Remove the plastic wrap and cut the beef into two equal pieces, then season both sides lightly with salt and pepper.

4. 4

   Pour the flour into a shallow bowl, crack the egg into a second shallow bowl and whisk it with 1 tablespoon water until uniform, and pour the breadcrumbs into a third shallow bowl.

5. 5

   Working with one beef piece at a time, dredge it in the flour, shaking off excess, then dip it in the egg mixture coating both sides, then press it into the breadcrumbs until fully covered.

6. 6

   Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Carefully lay both breaded beef pieces in the hot oil and listen for an immediate steady sizzle — if you don't hear it, remove and reheat the pan.

8. 8

   Cook the first side without moving the meat until the surface turns the color of warm honey, about 3 minutes, then flip and cook the other side until the same golden color.

9. 9

   Pour the marinara sauce around the beef in the pan, then lay the mozzarella slices on top of each piece.

10. 10

    Cover the skillet with a lid or foil and reduce heat to medium, then cook until the cheese is completely melted and you can see it dripping down the sides of the beef, about 3 minutes.

11. 11

    Tear 6 to 8 fresh basil leaves and scatter them over the top, then slide the milanesas onto plates and spoon extra sauce around them.

Tools you’ll need

• cutting board
• plastic wrap
• meat mallet
• three shallow bowls
• 12-inch skillet
• tongs or fish spatula
• lid or foil

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