Breaded beef cutlet with ham and cheese (Milanesa napolitana)

1. Cut the beef round into 4 slices, pound them between sheets of cling film to about 5 mm thick, and season both sides lightly with salt and pepper.

2. Beat the eggs in a deep plate with the crushed garlic and chopped parsley; dip the slices first in the egg, then in the breadcrumbs, pressing the crumbs on firmly with your palm – Argentine milanesa gets no flour, just a layer of egg and crumbs.

3. Grate or finely chop the tomatoes and cook them in the olive oil with a pinch of salt for 10 minutes until thick; stir in half the oregano at the end.

4. Heat the oil in a large frying pan and fry the cutlets for 2-3 minutes per side until golden brown, then drain on kitchen paper.

5. Preheat the grill (or the oven to 220 °C); put the cutlets on a baking tray, spread each thinly with tomato sauce and top with the ham and sliced mozzarella.

6. Bake for 5-6 minutes, until the cheese melts and browns in spots; sprinkle with the rest of the oregano and serve with chips or crushed potatoes.

Tip: You can put the breaded cutlets in the fridge for half an hour before frying – that way the coating won't come off in the pan.