Argentine Breaded Beef Cutlets with Tomato, Ham and Mozzarella

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A beloved Argentine steakhouse classic, this breaded beef cutlet is pan-fried until crisp, then blanketed with a quick tomato sauce, a slice of cooked ham, and a generous layer of melted mozzarella. It brings together the best of Italian-Argentine home cooking in one glorious plate.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 8 gSugar
• 46 gProtein
• 1180 mgSodium
• 680 mgPotassium
• 290 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the cutlets

• 4 thin beef cutlets (eye round or top round), about 150 g (5 oz) each
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large eggs, beaten
• 1 1/2 cups plain dried breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 cup neutral oil (such as sunflower or canola), for frying

For the tomato topping

• 2 cups canned crushed tomatoes
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp sugar, plus salt to taste

For assembly

• 4 thin slices cooked ham (jamón cocido), about 80 g total
• 200 g (7 oz) low-moisture mozzarella, sliced
• 2 tbsp grated Parmesan
• 1 tbsp fresh chopped parsley, for garnish

Directions

1. Season the beef cutlets generously with salt and pepper on both sides. Lightly dredge each cutlet in flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs, pressing gently so the crumbs adhere.
2. Heat the oil in a large skillet over medium-high heat until shimmering. Fry the breaded cutlets one or two at a time for about 2 to 3 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate and set aside.
3. Meanwhile, make the tomato sauce: warm the olive oil in a small saucepan over medium heat. Sauté the onion until translucent, about 4 minutes, then add the garlic and cook for 30 seconds more.
4. Stir in the crushed tomatoes, oregano, sugar, and a pinch of salt. Simmer gently for 8 to 10 minutes until slightly thickened and flavorful.
5. Preheat the oven to 220°C (425°F). Arrange the fried cutlets on a rimmed baking sheet or in a shallow baking dish.
6. Spoon about 1/2 cup of the warm tomato sauce over each cutlet, spreading evenly. Lay a slice of ham over the sauce on each cutlet, then top with the mozzarella slices and a sprinkle of Parmesan.
7. Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling and the edges of the cutlets are crisp.
8. Finish with a scatter of fresh parsley and serve immediately with a simple green salad or golden fries on the side.

Cook’s Notes

• Pound the cutlets to an even 1/4-inch thickness so they cook quickly and stay tender.
• Use low-moisture mozzarella rather than fresh; it melts smoothly without releasing too much water.
• Don't skip the flour step — it helps the egg and breadcrumbs stick and creates a more shatteringly crisp crust.
• Add a pinch of dried basil and a small splash of olive oil to the finished tomato sauce for extra depth.
• Leftovers reheat best in a hot oven at 180°C (350°F) for 8 to 10 minutes; avoid the microwave to keep the crust crisp.

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