STEAK CUTLETS CAPRESE

Author: Claudia Lamascolo

STEAK CUTLETS CAPRESE

INSTRUCTIONS:

4 to 5 thin slices of beef, veal or lean pork ( I used rump roast sliced for my cutlets) you can also use chicken, turkey or even cube steaks

Pound them with a mallet meat tenderizer covering the cutlets with wax paper

2 cups Italian bread crumbs seasoned with 1 teaspoon each: salt, pepper, paprika, granulated garlic powder

1 egg beaten with 1/4 cup water 

Garnish freshly thin sliced plum tomatoes

thick sliced mozzarella cheese (whole milk)

fresh basil leaves

good grade olive oil, balsamic vinegar to drizzle over the tops you can also use lemon juice

canola or vegetable oil for frying

Tenderize the meat. Place the meat into the egg mixture. Dip the meat into the bread crumbs. Fry in hot oil on both side until brown.

Slice the tomatoes and mozzarella. Add the tomatoes and mozzarella to the top of the meat. Garnish with fresh basil. Drizzle with olive oil and balsamic vinegar if desired. I also like some oregano on mine.