Milanesa a la napolitana

Method 7 steps

1. 1

   Pound the meat to five millimetres and season it.

2. 2

   Beat the eggs with crushed garlic and chopped parsley; that garlic in the egg wash is the Uruguayan touch.

3. 3

   Dip the pieces in the egg, then press them firmly into the breadcrumbs.

4. 4

   Let the coating set for fifteen minutes in the fridge.

5. 5

   Fry in hot oil three minutes a side, to a golden crust, and drain on a rack.

6. 6

   Lay the milanesas on a tray, spoon on the tomato sauce, cover with ham and cheese and dust with oregano.

7. 7

   Grill for four minutes, until the cheese melts and colours.