Milanesa a la Napolitana

Method

Place each beef steak between cling film and pound with a meat mallet until thin, approximately 5mm thick. Season flour with salt and pepper, whisk eggs in a shallow bowl, and place breadcrumbs in another. Coat each milanesa in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs, pressing gently. Heat oil in a large frying pan to 170°C and fry milanesas for 2-3 minutes per side until golden, then drain on kitchen paper. Prepare the sauce by sautéing garlic in a separate pan with a splash of oil, add passata, oregano, salt and pepper, and simmer for 5 minutes. Preheat oven to 180°C, arrange fried milanesas in a baking dish, pour tomato sauce over each, top with sliced mozzarella, and bake for 12-15 minutes until cheese is melted and bubbling. Serve immediately, garnished with fresh parsley.