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1
Heat oven to 400 degrees.
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2
Place cutlets between two pieces of parchment or plastic wrap.
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3
Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
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4
Place flour, eggs and panko into three wide, shallow bowls.
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5
Season meat generously with salt and pepper.
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6
Dip a piece in flour, then eggs, then coat with panko.
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7
Repeat until all the meat is coated.
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8
Fill a large skillet with 1/2-inch oil.
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9
Place over medium-high heat.
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10
When oil is hot, fry cutlets in batches, turning halfway through, until golden brown.
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11
Transfer to a paper towel-lined plate.
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12
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
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13
Sprinkle one-third of the Parmesan over sauce.
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14
Place half of the cutlets over the Parmesan and top with half the mozzarella pieces.
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15
Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
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16
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes.
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17
Let cool a few minutes before serving.
