Thin-Cut Beef Cutlets Milanesa a la Napolitana

Ingredients

• 1 lb Thin-Cut Beef Cutlets, pounded to ¼ inch
• 2 eggs
• 2 cloves garlic, minced
• 2 tbsp chopped parsley
• 1½ cups breadcrumbs
• 4 slices ham
• ¾ cup tomato sauce
• 4 oz mozzarella, sliced
• Neutral oil, for shallow frying

Method

1. Beat the eggs with the garlic, parsley, and a pinch of salt. Dip each piece of Thin-Cut Beef Cutlets in the egg, then press firmly into the breadcrumbs so the coating actually commits.
2. Shallow-fry in ½ inch of oil over medium-high, 2–3 minutes per side, until deep golden. Drain on a rack, not paper — steam is the enemy of crunch.
3. Set the cutlets on a baking sheet. Top each with ham, a spoonful of tomato sauce, and mozzarella.
4. Broil 2–3 minutes until the cheese bubbles and browns in spots. If using chicken or pork, make sure the cutlet hit 165°F (74°C) before the toppings go on.
5. Serve immediately with lemon wedges or a pile of fries, porteño style.