Authentic Milanesa Napolitana with Mashed Potatoes

Trim excess fat from the beef cutlets and flatten gently with a meat mallet if too thick, then season both sides with salt.

Whisk the eggs in a wide bowl along with the chopped garlic and fresh parsley.

Submerge the seasoned beef cutlets into the egg mixture and let them rest for 10 minutes to absorb the flavors.

Spread breadcrumbs in a wide, shallow dish, then coat each cutlet thoroughly, pressing firmly with your hands so the breading adheres.

Boil the chopped potatoes in salted water until completely tender, then drain thoroughly.

Mash the hot potatoes, then incorporate the butter, milk, salt, pepper, and a pinch of nutmeg until smooth and creamy.

Simmer the canned chopped tomatoes in a small saucepan over medium heat for 10 minutes until slightly reduced.

Heat a generous amount of oil in a large frying pan until hot, then fry the breaded cutlets until golden brown on both sides.

Transfer the fried cutlets to paper towels to drain any excess oil.

Arrange the cutlets on a baking tray, then spread a layer of tomato sauce over each, followed by a slice of ham and a generous layer of mozzarella.

Bake in a preheated oven at 200°C for 5 to 7 minutes until the cheese is melted and golden brown.

Garnish with dried oregano and serve hot alongside the fresh mashed potatoes.