MILANESA NAPOLITANA
In Buenos Aires, Argentina in the 1940's the milanesa, or breaded steak, was refashioned into a beef parmesan. They love Italian food. I made this with Stehouwers Beef Sizzlers (you can get them at Wal-Mart). I accidentally mistook them for minutes steaks in the freezer. They turn out to be very thin rib-eye over a cube steak...
Provided by Sue L
Categories Beef
Time 45m
Number Of Ingredients 8
Steps:
- 1. If you are using top round, cut it into 4-6 sections and pound it out as thin as you can.
- 2. Whisk the egg with water. Use the beaten egg to dip the meat into, then dredge in flour.
- 3. Shallow fry in a large skillet in oil (about half inch deep) until browned on both sides. Almond flour needs a gentle touch so don't poke at it too much and have the crust falling off.
- 4. Preheat the oven to 375F. Place the browned patties on a baking sheet, cover with a ham slice, then marinara, then cheese. I like using 2 pieces of cheese.
- 5. Bake until hot and cheese is melted, about 15 minutes give or take.
- 6. Serve with spaghetti or zucchini zoodles.
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