Preheat the oven to 325 degrees F.
Pound out the cutlets until they are 1/8 inch thick and give them a few whacks with the tenderizing side of the mallet. Season the cutlets on both sides with salt and pepper.
Heat the olive oil in a 12-inch nonstick saute pan over medium-high heat until hot. Add the beef
in batches and sear
on both sides, 2 minutes per side. Remove the first batch from the pan and place in an ovensafe baking dish
while you work on the second batch.
Ladle the Red Sauce with Anchovy and Capers over the meat to cover. Then add a few small hand-torn pieces of mozzarella on top of each cutlet
. Sprinkle with some chopped parsley. Bake just until the mozzarella
is melted, 15 to 20 minutes.