Milanesa a la Napolitana Think of a schnitzel / řízek, but the Argentine, extra-indulgent version. We marinated for 12 hours in egg, garlic, parsley, and a touch of mustard to make it tender and full of flavor. Then we coat it with homemade breadcrumbs + panko for extra crunch, fry it until golden and crispy, and finish it “Napolitana style”: topped with homemade tomato sauce and covered with plenty of melted mozzarella cheese. In short: a schnitzel, but juicier, crunchier, baked with tomato and cheese… pure Argentina. 🇦🇷🔥