Milanesa Napolitana Provenzal

1.Preheat your oven to 180°C (350°F).

2.In a small saucepan, combine halved cherry tomatoes with olive oil, salt, and pepper. Cook over low heat for about 15 minutes until they are soft and slightly caramelized. Set aside.

3.Prepare the pesto by combining fresh basil leaves, pine nuts, grated Parmesan cheese, garlic, and extra virgin olive oil in a food processor. Blend until smooth and season with salt to taste. Set aside.

4.Flatten the beef cutlets using a meat mallet until they are about 1/2 cm thick. Season both sides with salt and black pepper.

5.Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs, oregano, thyme, and garlic powder in a third.

6.Dredge each beef cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

7.In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded cutlets and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

8.On a baking sheet, place the fried cutlets. Top each with slices of buffalo mozzarella and spoon some of the confit cherry tomatoes over the cheese. Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.

9.To serve, drizzle the pesto over the top of the milanesa and garnish with fresh basil leaves. Serve immediately.