Mozzarella sauce
1/4 cup of olive oil
1 tablespoon of salt
1/4 teaspoon of black pepper
4 medium and ripe tomatoes, diced
2 cloves of garlic, minced
1 medium onion, diced
Cutlets
1/2 cup of breadcrumbs
1/4 cup of all-purpose flour
1 tablespoon of salt
100g of mozzarella cheese, sliced
6 beef cutlets (250g)
2 cloves of garlic, minced
2 lightly beaten eggs
To fry
1/2 cup of vegetable oil
Mozzarella sauce
1/4 cup of olive oil
1 tablespoon of salt
1/4 teaspoon of black pepper
4 medium and ripe tomatoes, diced
2 cloves of garlic, minced
1 medium onion, diced
Cutlets
1/2 cup of breadcrumbs
1/4 cup of all-purpose flour
1 tablespoon of salt
100g of mozzarella cheese, sliced
6 beef cutlets (250g)
2 cloves of garlic, minced
2 lightly beaten eggs
To fry
1/2 cup of vegetable oil
Fry the onion and garlic in olive oil, stirring occasionally, until the onion is soft
Add the tomato, cover the pan, and cook over low heat, stirring occasionally, for 15 minutes or until the sauce thickens slightly
Remove from the heat
Strain the sauce through a sieve
Season with salt and pepper. Reserve
Preheat the oven to high temperature
Assemble the cutlets Temporarily season the cutlets with salt and garlic
Dip them in flour, beaten eggs, and breadcrumbs, coating them well
Heat the vegetable oil over high heat
Fry the cutlets, a few at a time, for 2 minutes on each side or until they are golden brown
Drain on paper towels
In a refrigerator, arrange the cutlets side by side, top with mozzarella slices and drizzle with reserved sauce
Bake for 10 minutes or until the cheese melts
