Preheat the oven to 350 degrees

Place the chicken or the veal on a large plate and sprinkle all over with the salt and pepper. Spread the flour on a large plate. Beat the eggs in a large shallow bowl, then add the Parmesan cheese and mix well. Spread the breadcrumbs on a large baking dish. Remove the meat one at a time from the plastic and dredge in flour. Pat the meat on both sides removing the excess flour and place in the egg mixture. Let sit in mixture for about two minutes then remove and hit the gently on either side of the bowl to remove the excess egg. Transfer the filet onto the breadcrumbs. Using your hand take the excess breadcrumbs and sprinkle over the top covering the meat. Flip the meat over and then using the open palm of your hand push the meat into the breadcrumbs. This will help the breadcrumbs to stick to the egg mixture. Let the breaded cutlets sit for about thirty minutes on a baking dish in the refrigerator so the egg and bread mixture will congeal and stay on the meat once its fried.

In a 14 – inch frying pan heat the oil on a medium flame until it becomes translucent and starts to smoke. Carefully place the cutlet into the hot oil.  If the breading starts to brown immediately lower the heat.  Cook and brown on both sides and drain onto paper towel that are on a baking dish. Repeat this until all the meat is browned.

In an oven-baking dish cover the bottom with a thin layer of tomato sauce. Place each piece of meat in the tomato sauce and sprinkle with Parmesan cheese. Cover with tomato sauce and then cover each piece of meat with a slice of mozzarella cheese. Bake the dish in the oven until the cheese is melted and starting to turn brown. The chicken will take longer then the veal. The chicken should be done between 16-20 minutes depending on the weight of meat. You can use a sharp pairing knife to make an incision to check if it’s done.