Milanesa a la Napolitana

Neopolitan Style Schnitzel

serves 4

• 4 milanesa-style pork loin steaks (slices about 1/3 inch thick)
• 2 eggs
• 1 cup breadcrumbs
• 2 tablespoons dried parsley
• salt, to taste
• pepper, to taste
• oil for frying
• 8-10 slices ham
• 1 cup tomato sauce
• 2 cups Mozzarella, sliced 

Lightly pound the meat with a mallet to tenderize it.  Beat the eggs in a medium sized bowl, and beat in the parsley, salt and pepper.  Place the breadcrumbs in a shallow dish.  Dip the steaks, one at a time, into the egg and spice mixture, and then place in the breadcrumbs.  Press gently on each side to ensure that the cutlets are evenly coated all over.

At this point you can place the breaded cutlets on a plate and place in the refrigerator for several hours or overnight. They can also be fried immediately. 

Heat a half-inch oil in a skillet over medium-high heat until very hot.  Place the cutlets in the oil, two at a time, and cook until browned on one side, 3 to 5 minutes.  Turn the steaks and fry on the other side until browned, about 3 minutes.  Remove to a plate and repeat with the two remaining steaks.

Place the steaks in an oven proof dish or cast-iron skillet.  Layer the  ham over steaks--you can use one or two slices, depending on your taste.  Spread 1/4 cup of tomato sauce on each steak.  Place the slices of Mozzerella on top of the tomato sauce in an even layer. 

Heat the grill in the oven to 180ªC, and put the dish under the grill until the cheese is brown and bubbling and the meat has heated through but not dried out, about 5-9 minutes.  Serve with a sharp knife, and a glass of dry white wine.  (Also pairs well with a light beer)