Bacura Neapolitan Style Milanese

Basic ingredients:
One beef tenderloin cutlet (250 grams)
Three slices of ham
Three slices of Gouda cheese
Olives (30 grams)
Two eggs

Ingredients for Creole sauce:
30 grams of onion
30 grams of chili pepper
30 grams of garlic
30 ml olive oil
30 ml white wine
50 ml beef broth
100 ml tomato paste
Cumin, pepper and salt to taste
2 eggs, breadcrumbs, oregano and salt
Oil for frying

Preparation
Carefully tenderize beef cutlet with a meat mallet (you may use powdered tenderizer) Mix the eggs, oregano and salt. Dip the meat in bread crumbs and press. Next dip it in the egg mixture, drain, and dip again in breadcrumbs. Place the breaded meat in the freezer while preparing the Creole sauce.

Creole Sauce:
Lightly fry the onion, pepper and diced garlic in olive oil.
Add wine and let the alcohol evaporate. Add tomato paste, broth and spices. Simmer for 15 minutes. Heat oil to 350°F. Shallow-fry the breaded meat until browned on sides, then remove and drain. Place the meat in a baking tray and place the ham and cheese slices on top. Cover with the sauce and two fried eggs and sliced olives.
Heat in the oven for 5 minutes and serve with lemon.