Milanesa Napolitana

Ingredients

• 4 beef top round or sirloin cutlets, about 150g each, pounded thin
• Salt and black pepper
• 2 eggs, beaten
• 150g (1 1/2 cups) breadcrumbs
• 60g (1/2 cup) all-purpose flour
• Vegetable oil, for frying
• 250 ml (1 cup) tomato sauce, warmed
• 150g sliced ham
• 200g mozzarella, sliced
• 2 tbsp chopped parsley

Before you cook

• Pound the beef cutlets between plastic wrap to an even thickness of about 5mm.
• Season both sides of each cutlet with salt and pepper.
• Set up a dredging station with the flour on one plate, the beaten eggs in a shallow bowl, and the breadcrumbs on another plate.

Steps

1. Dredge each cutlet in the flour, shaking off the excess.
2. Dip the cutlet into the beaten egg, coating both sides.
3. Press the cutlet into the breadcrumbs, coating it fully on both sides.
4. Heat about 1cm of vegetable oil in a large skillet over medium-high heat.
5. Fry the cutlets two at a time for 3 minutes per side, until deep golden and crisp.
6. Transfer the fried cutlets to a wire rack to drain.
7. Preheat the broiler.
8. Arrange the cutlets on a baking sheet.
9. Spoon warm tomato sauce over each cutlet.
10. Lay a slice or two of ham on top of the sauce on each cutlet.
11. Top each cutlet with mozzarella slices.
12. Slide the tray under the broiler for 3 to 4 minutes, until the cheese is melted and bubbling.
13. Scatter the parsley over the top and serve immediately with fries.