Veal Provolone Cutlet

Directions

1. Put the eggs, flour and breadcrumbs each in a separate shallow bowl.
2. Season the veal slices with salt and pepper then dredge them in the flour, then dip in the egg and lastly in the breadcrumbs, reserve on a baking sheet.
3. Preheat the oven to broil.
4. Fill a 10-inch frying pan with ½ inch oil and heat to 170ºC/330ºF.
5. Working two pieces of veal at a time, fry for 2-3 minutes each side and transfer to a baking sheet lined with paper towel.
6. Heat the tomato sauce in a saucepan.
7. Brush the bread with olive oil, toast under the broiler and once toasted rub each slice with the garlic clove.
8. Lay the slices of bread on a baking sheet, top each with 60 mL (¼ cup) sauce, a slice of breaded veal, another 60 mL (¼ cup) sauce and 2 slices of Provolone cheese.
9. Broil until the cheese starts to brown slightly and then serve garnished with a few leaves of fresh oregano.