Months ago, I wrote about how the iconic Milanesa got it's name--and while the dish was pilfered by an Austrian Count during a stay in Italy and adopted by the Austrians as Wiener Schnitzel, those in Spanish-speaking countries use the name that's a nod to the city it came from.
In Argentina, they are so Italian that even their Spanish is spoken with an Italian accent (more than 60 percent of the population is of Italian descent) but don't let that fact or the name Milanesa a la Napolitana confuse you--this milanesa is 100 percent Argentinean.
It starts with a grass-fed beef cutlet, breaded and fried. But then, it dresses itself up as if it were a countess going to a costume ball in the era of Count Radetzky, a frilly, layered swath of temptation. First goes on a slice (or two) of thin, salty prosciutto. A generous dressing of tangy tomato sauce. Topped with thick slices of Mozzarella. And the final touch--it's placed under the broiler until the cheese topping browns and bubbles.