Veal Schnitzel Milanese Napolitana with Prosciutto and Mozzarella

Place the 150 gr Beef tenderloin between two sheets of plastic wrap, pound gently to a thickness of 5 mm, and season both sides with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder.

Dredge each seasoned cutlet in 25 gr Flour, dip thoroughly into beaten 1 piece Eggs size M, and coat completely with 30 gr Breadcrumbs (fine).

Heat 2 ¹/₄ tbsp Sunflower oil in a wide skillet over medium-high heat and fry the schnitzels for 2 to 3 minutes per side until golden brown and crisp.

Transfer the fried cutlets to a baking tray lined with baking paper and spread a thin layer of 30 gr Tomato Puree over each one.

Sprinkle 1 tsp Oregano dried over the sauce and lay 30 gr Prosciutto Cotto flat across the top of each cutlet.

Arrange thin slices of 60 gr Red tomatoes over the ham and cover with slices of 50 gr Mozarella.

Bake in an oven preheated to 200°C (392°F) for 6 to 8 minutes until the cheese is completely melted and lightly browned.

Garnish the hot schnitzels with 3 gr Fresh Basil and serve immediately.