Milanesa Napolitana Al Plato

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Chimichurri:

4 cups olive oil

4 cups minced fresh parsley

1 cup red wine vinegar

1/4 cup crushed red pepper

1 tablespoon fresh lemon juice

1 tablespoon dried oregano

1 teaspoon ground white pepper

1 teaspoon salt

Dredge:

6 eggs

1 cup fresh parsley

2 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 cups breadcrumbs

Milanesa:

6 pieces thinly sliced top round

Oil, for the roasting pan

1/2 cup Tomato Sauce, recipe follows

3 slices ham

1 cup shredded whole milk mozzarella

1 teaspoon dried oregano

Side salad, for serving (chopped romaine, cherry tomatoes, thinly sliced red onion and fresh lemon juice)

Tomato Sauce:

1 tablespoon olive oil

2 cups chopped yellow onions

2 tablespoons minced garlic

One 28-ounce can peeled whole tomatoes, blended

2 teaspoons salt

2 teaspoons sugar

1 teaspoon ground black pepper

2 stems (with leaves) fresh basil