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Preheat oven to 180°C (350°F).
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Beat the egg, milk, and 30 mL (2 tbsp.) oil together in a bowl. Season.
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Place flour and breadcrumbs in two different bowls.
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Season and coat cutlets with flour.
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Dip them in egg mixture. Allow excess to drip off.
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Coat both sides with breadcrumbs.
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Heat remaining oil over medium heat in a large skillet and brown cutlets on both sides.
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Place cutlets in a baking dish, cover with tomato sauce, and top with Asiago and Parmesan cheese.
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Bake about 10 minutes, until cheese is golden brown.
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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.