Husband was Sicilian, mil taught me (Polish descent) this way: Not to soak those discs, but layer in a flat bottom colendar, sprinklings salt generously on each layer, using cotton kitchen towel between layers to absorb yet he moisture leeched out...then a heavy plate on top of all.....let set for hour or so, while making red gravy.
for breading... 3 pie plates...1- flour, 2 -egg scrambled, 3 - breadcrumbs( homemade from dried bread seasoned with s/p, dried basil, oregano, grated Parmesan cheese)...prepare discs in that order, fry in either deep fryer or frying pan on stove with good amount of olive oil. Then layer in pan with red gravy and grated mozzarella, bake in oven.......in "old Italian" neighborhood in Chicago' sandwich of this on fresh baked Italian, crusty bread, with roasted green peppers.....oh, brings back glorious memories!!!!!!!!i do it now at home, but why did it taste so much better then?