Steps

1. Select firm tomatoes that are not overly ripe or too green. Slice them into about 1cm thick rounds.
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2. Finely crush the breadcrumbs using a rolling pin or similar tool. (Key Tip!) Aim for a fine texture, similar to European breadcrumbs.
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3. Season both sides of the tomato slices generously with salt and pepper (to taste).
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4. Open the mozzarella cheese and drain any excess liquid.
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5. Dust the tomato slices evenly with all-purpose flour (to taste), tapping off any excess.
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6. Dip the floured tomato slices into beaten eggs (to taste), ensuring they are fully coated.
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7. Coat the egg-dipped tomato slices thoroughly with the finely crushed breadcrumbs (to taste).
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8. Heat a frying pan with more olive oil (to taste) than usual for sautéing, until the oil shimmers slightly.
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9. In the hot olive oil, quickly sear the breadcrumb-coated tomato slices over high heat until they develop a light golden-brown color. (Key Tip!) Do not cook through; remove immediately once browned on the surface.
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10. Place the drained mozzarella cheese on top of the seared tomato slices.
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11. Sprinkle with grated Parmesan cheese (to taste) over the mozzarella.
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12. Scatter dried oregano (2g) evenly over the cheese.
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13. Top with anchovy paste (equivalent to 2-4 fillets) or finely chopped anchovy fillets.
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14. Transfer to a preheated oven at 200°C (400°F) and bake for approximately 5 minutes, or until the cheese is melted and lightly golden brown on top.
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15. Garnish the finished cutlets with fresh basil leaves (to taste) and serve. (Key Tip!) Using less ripe tomatoes makes them easier to handle. Briefly searing the breadcrumb-coated surface ensures the inside is perfectly cooked.
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