Recipe from El Arbol, Austin
Cutlets
1 cup panko bread crumbs
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup all-purpose flour
4 seven-ounce sirloin cutlets, pounded thin
2 cups whole milk
Mix panko, salt, pepper, and flour together. Using two large bowls first dip cutlets into milk, then flour-and-panko mixture. Place in refrigerator until ready to cook.
Marinara
1/2 cup yellow onion, diced
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1/4 cup red wine
28 ounces San Marzano tomatoes
1/2 lemon, zested
1 teaspoon allspice
1/2 teaspoon red chili flakes
2 1/4 teaspoons dried oregano
2 1/4 teaspoon dried basil
1/4 cup fresh Italian parsley, chopped
1/3 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 bay leaf
3/4 teaspoon brown sugar
kosher salt to taste
black pepper to taste
Sweat onions and garlic in olive oil until translucent. Bring heat up and deglaze with red wine, reduce by a half. Add tomatoes, lemon zest, and all dried herbs and spices. Simmer for 1 hour. Remove from heat and add all fresh herbs. Remove bay leaf, pulse with hand blender and add sugar and salt and black pepper to taste.
Toppings
4 thin slices Serrano ham (prosciutto is a fine substitute)
12 quarter-inch slices fresh mozzarella
Preheat oven to 375 degrees. In large sauté pan, heat 3 tablespoons oil over medium high heat, when smoke point is reached, place breaded cutlets into pan and brown on both sides. Repeat this process for all.
Place the pan-fried cutlets on a baking sheet. On top of each cutlet put one slice of Serrano, cover with marinara, then top with 3 slices fresh mozzarella. Bake until cheese has melted. Serves 4.
