A new twist on an old Italian classic.
1/2 Berks Hickory Smoked Berkshire Ham, cut into 12 3/4- inch slices
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups all purpose flour
1 1/2 cups dried breadcrumbs, Italian Style
1/2 cup canola or vegetable oil
2 cups jarred marinara sauce
1 1/2 cups shredded mozzarella cheese
2 Tablespoons of grated Parmesan
1/4 cup sliced fresh basil
Preheat the oven to 375.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Put the flour and breadcrumbs in 2 medium shallow bowls. Dredge the ham slices in the flour, then the egg and finally dredge in the breadcrumbs. Set aside.
Heat a third of the oil in a large non stick skillet. Add 4 of the prepared ham slices and cook over medium heat on both sides until the ham steaks are golden, about 4 minutes.
Remove the ham slices and put them on a paper towel lined pan. Repeat 2 more times with the remaining oil and 8 ham slices. Set 6 of the cooked ham slices aside to cool, then put them in the refrigerator to use as leftovers.
Place the other 6 ham cutlets in a 9x13 inch baking dish sprayed with non-stick cooking spray. Spread 2 cups of jarred marinara sauce over the cutlets. Sprinkle the cutlets with 1 1/2 cups shredded mozzarella and 2 Tablespoons grated Parmesan. Cover the dish with foil and bake in the oven for 30 minutes. Uncover the dish and bake for an additional 10 minutes, until the cheese is slightly browned. Sprinkle with sliced basil and serve with a caesar salad and Italian bread.