Ingredients

1 ½ pounds chuck roast, sliced into 6 steaks

4 eggs

4 cloves garlic, finely chopped

¼ cup finely chopped Italian parsley, plus more for garnish

2 cups Panko breadcrumbs

Neutral oil, for frying

¾ cup marinara sauce (2 tablespoons per cutlet)

6 slices prosciutto

12 ounces mozzarella, sliced (about 2 ounces per cutlet)

6 tablespoons Basil Spread

Instructions

Prep the Meat: Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.

Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Cover and marinate for at least 10 minutes (or up to 2 hours in the fridge).

Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.

Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Transfer to a wire rack-lined baking sheet to drain.

Assemble & Broil: Preheat the broiler. Arrange the cutlets on a smaller baking sheet and top each with 2 tablespoons of marinara sauce, 1 slice of prosciutto, and 2 ounces of mozzarella.

Broil for 2-3 minutes, until the cheese is melted and bubbly.

Finish & Serve: Top each cutlet with 1 tablespoon of basil spread and garnish with chopped parsley. Serve hot, with mashed potatoes or your favorite side.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen