Steps

1. Drain the mozzarella cheese.
   🕒 01:09
2. Finely chop some of the mozzarella cheese and place it in a bowl.
   🕒 01:31
3. Finely chop the ham and add it to the bowl.
   🕒 02:21
4. Finely chop 1 anchovy fillet and add it to the bowl.
   🕒 02:34
5. Mix the chopped mozzarella cheese, ham, and anchovy in the bowl thoroughly.
   🕒 02:40
6. Slice the remaining mozzarella cheese.
   🕒 02:43
7. Cut a pocket into the center of the 2 pork loin slices with a knife.
   🕒 03:04
8. Place dry breadcrumbs in a ziplock bag, crush them with a rolling pin to make them fine, creating an Italian-style breadcrumb mixture.
   🕒 03:42
9. Lightly pound the pork loin slices, then coat them with the prepared breadcrumbs while pounding further.
   🕒 03:57
10. Season both sides of the pork loin slices with salt and pepper to taste.
    🕒 04:37
11. Stuff the pockets of the pork loin slices with the mixed mozzarella cheese, ham, and anchovy. Gently press the edges.
    🕒 05:04
12. Dip the stuffed pork loin slices in egg to taste, then coat them thoroughly with breadcrumbs.
    🕒 06:09
13. Add a mix of olive oil and butter to taste in equal parts to a frying pan and heat.
    🕒 06:48
14. Place the cutlets in the heated pan and cook over medium-low heat until golden brown.
    🕒 07:15
15. Once browned, flip the cutlets and cook through while spooning melted butter over the top.
    🕒 07:30
16. Remove the core from the 2 medium tomatoes, trim the ends, and slice them thickly.
    🕒 07:34
17. Sprinkle salt to taste on both sides of the sliced tomatoes and drizzle with a little olive oil.
    🕒 08:46
18. Place the tomatoes in a pan heated over high heat and sear them briefly on each side.
    🕒 09:08
19. Sprinkle oregano to taste over the seared tomatoes.
    🕒 09:18
20. Arrange the seared tomatoes in an oven-safe dish, covering the bottom.
    🕒 09:31
21. Thoroughly drain the excess oil from the cooked cutlets with paper towels.
    🕒 09:35
22. Place the cutlets on top of the arranged tomatoes in the oven-safe dish.
    🕒 09:51
23. Top the cutlets with sliced mozzarella cheese and Parmesan cheese to taste.
    🕒 09:58
24. Sprinkle oregano to taste over the cheese-topped cutlets.
    🕒 10:15
25. Bake in a preheated oven at 200°C (392°F) for 8 minutes. The pork is almost cooked through; the oven's purpose is to finish cooking and melt the cheese.
    🕒 10:25