Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in flour mixture, then milk, then breadcrumbs.
Combine 1/3 cup olive oil, tomatoe sauce and water in saucepan. Heat.
Quickly brown cutlets in the 3 tablespoons olive oil. Place in a single layer in baking pan. Pour tomatoe mixture over. Put
mozzarella slices over. Sprinkle with parmesan. Bake at 350F for 20
to 25 minutes.
Bon appetit Heather