1. Preheat oven to 180°C (350°F). 

2. Beat the egg, milk, and 30 mL (2 tbsp.) oil together in a bowl. Season.

3. Place flour and breadcrumbs in two different bowls.

4. Season and coat cutlets with flour.

5. Dip them in egg mixture. Allow excess to drip off.

6. Coat both sides with breadcrumbs.

7. Heat remaining oil over medium heat in a large skillet and brown cutlets on both sides.

8. Place cutlets in a baking dish, cover with tomato sauce, and top with Asiago and Parmesan cheese. 

9. Bake about 10 minutes, until cheese is golden brown.

10. Serve with a salad or buttered long pasta.

Variation: Replace the tomato sauce with a blend of canned tomatoes and tomato coulis. Mix together 125 mL (½ cup) of canned tomatoes and 125 mL (½ cup) of tomato coulis. Use a hand mixer to blend.