Milanesa Napolitana appears as a signature dish in 1 Argentina cities. See each city's local variant and where to eat it.
Milanesa Napolitana · Buenos Aires
Breaded beef cutlet pounded thin, fried, then topped with tomato sauce, ham and melted mozzarella. The Argentine ego of milanesa: cutlet plus pizza, plus more.
The dish was invented in the late 1940s at Restaurant Napoli on Bouchard, between Corrientes and Lavalle, facing Luna Park in central Buenos Aires. Owner Jorge La Grotta covered a burned milanesa with tomato, ham and cheese; the name nods to his restaurant, not to the city of Naples. By the 1960s every bodegon offered it and the porteno lunch crowd ordered it with chips and a fried egg on top (a caballo).
Where to eat in Buenos Aires:
- El Club de la Milanesa
- El Preferido de Palermo
- Miramar
- Albamonte