Italian Scaloppine Bella Napoli
12 slices veal rump or other boneless cut
1 lb. mozzarella sliced in 12 slices
12 t. tomato sauce
2 T. julienned basil
2 T. olive oil
12 basil leaves
Pound the meat to flatten it out, with a meat pounder. Put the olive oil in a frying pan and cook the meat slices on both sides quickly. Season with the salt. When almost done, remove them and arrange them on the bottom of a large oven dish.
Place a slice of the mozzarella cheese on each piece. Put an anchovy on top and a spoonful of the sauce, that is mixed with the basil.
Place in a 400°F. oven for 5 minutes until the mozzarella starts to melt. Remove from oven and place a basil leaf on each piece of meat and serve.