Milanesa Napolitana is a classic Argentine dish that consists of breaded and fried meat cutlets, often served with fries or a fresh salad. It's a comforting and satisfying meal that is enjoyed by many.

The origins of Milanesa Napolitana can be traced back to Italian immigrants who brought their recipe for cotoletta alla milanese to Argentina. Over time, the dish was adapted to local tastes and became a staple in Argentine cuisine.

To make Milanesa Napolitana, start by seasoning the beef cutlets with garlic and parsley. Then, dip the cutlets in beaten eggs and coat them with breadcrumbs. Fry the breaded cutlets in hot oil until they are golden brown and crispy on both sides.

While the traditional Milanesa Napolitana is made with beef, you can also use chicken or pork for a different twist. Some variations include adding cheese or ham on top of the cutlets before frying, creating a dish known as Milanesa Napolitana a la Napolitana.

In Argentina, Milanesa Napolitana is typically served with a side of fries or a simple salad. It's a popular choice for both lunch and dinner, and is often enjoyed with a squeeze of lemon juice for added flavor.

Milanesa Napolitana is a hearty and indulgent dish, so it's best enjoyed in moderation. To make it a bit healthier, you can bake the cutlets instead of frying them, or use whole wheat breadcrumbs for added fiber.