Bread and fry the cutlets- combine bread crumbs, pecorino Romano,
½ tsp salt, and some pepper. Put flour, eggs and breadcrumb
mixture in 3 separate dishes. Dredge cutlets in flour, shaking off
excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs
to coat. Let stand for 30 minutes.
Heat oil in large straight sided skillet over medium-high heat. (Oil
is ready when a breadcrumb sizzles when dropped in.) Work in
batches, fry cutlets until golden, 3-4 minutes per side. Transfer to
a paper towel lined baking sheet. (If oil gets too dirty, discard and
heat an additional ¼ cup.)
|
Assemble the dish- Preheat oven to 375°. Spread ¾ cup marinara
sauce in the bottom of a 9 by 13 inch baking dish. Arrange a single
layer of cutlets on top. Top with 1 cup sauce, covering each piece.
Sprinkle with mozzarella and pecorino Romano. Cover with foil.
Bake until bubbling, about 10 minutes. Uncover; bake until cheese
melts, about 2 minutes more.
|