Preparation:
place each piece onto a piece of plastic wrap, sprinkle with a small amount of water, and cover with another piece of plastic wrap carefully flatten without tearing season with salt and pepper combine eggs and milk-mix well dredge meat in flour, pat off all excess with your hands moisten with egg mixture, allowing excess to drip off coat evenly with breadcrumbs, shaking off excess place onto a sheet of waxed paper and chill to set coating pour oil to a depth of 1/4-inch in a skillet, over a medium flame add the meat in small batches and pan-fry until golden on both sides drain briefly on a cooling rack and blot with paper towels transfer to a baking pan moisten each with a tablespoon of tomato sauce top each with 1-2 tomato slices and a slice of gruyere cheese pass under the broiler briefly to melt the cheese serve hot |
