Milanesa Napolitana (Argentinian Beef Schnitzel with Ham and Mozzarella)

• 350 g Tomato passata
• 2 cloves Garlic
• 1 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 600 g Beef top round steak, thin-cut
• 80 g Plain flour
• 2 Egg
• 140 g Breadcrumbs
• 200 ml Sunflower oil
• 120 g Cured ham
• 200 g Mozzarella

1. Put the tomato passata in a small saucepan. Crush in the garlic, stir in the dried oregano, then season with a pinch of the fine sea salt and a little black pepper. Simmer gently for 10 minutes until slightly thickened, then take off the heat.
2. If the steaks are not already very thin, place them between sheets of baking paper and gently pound to an even thickness. Set up a breading line: plain flour in one bowl, eggs beaten with a pinch of fine sea salt and black pepper in a second, and breadcrumbs in a third. Coat each steak in flour, then egg, then breadcrumbs, pressing firmly so the coating adheres.
3. Heat the sunflower oil in a large frying pan over medium-high heat until shimmering. Fry the breaded steaks for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so the crumbs do not burn. Transfer to a baking tray and repeat with the remaining steaks.
4. Preheat the grill to high. Spoon the tomato sauce over each milanesa, then top with the cured ham and mozzarella. Grill for 3 to 6 minutes until the cheese is melted and bubbling and the edges are just starting to brown.
5. Serve straight away while the topping is bubbling and the coating is still crunchy. Season with a final pinch of black pepper if you like.

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