Method:
1 Using a meat mallet, flatten steaks to 5mm-thick.
2 Place the mozzarella and basil leaves on one fillet, season with salt and pepper, top with the other fillet.
3 Place flour onto a plate and egg into a shallow dish and Japanese breadcrumbs into a shallow dish. Dip beef parcel into flour. Shake off excess. Dip into egg then coat with breadcrumbs, pressing crumbs on firmly with your fingertips.
4 Heat oil in a frying pan over medium heat, cook cotoletto parcel for 4-5 minutes each side or until golden and cooked through.
5 Combine zucchini and parsley, drizzle with olive oil and season with salt and pepper. Serve with cotoletto