Indulgent pork cutlets

Tasty cutlets you can prepare ahead and finish in the oven just before eating, lovely with roast or fried potatoes or simple salad.
INGREDIENTS FOR 8 CUTLETS
8 THIN PORK LOIN SLICES
2 EGGS
ITALIAN 00 FLOUR
BREADCRUMBS
TOMATO SAUCE (8 tablespoons)
1 MOZZARELLA
FONTINA
GRATED PARMIGIANO
OREGANO
EXTRA VIRGIN OLIVE OIL
BUTTER
SALT
I trim fat from meat, place slices on the board, cover with cling film and pound, so the meat is not damaged.I beat 2 eggs in a bowl, put Italian 00 flour on one plate and fine breadcrumbs on another.I coat a meat slice in flour.I dip in beaten egg.Then breadcrumbs.I prepare all.I melt a large piece of butter in plenty of extra virgin olive oil in a large pan and fry cutlets until golden on both sides.I drain on kitchen paper and add a pinch of salt.I put on a parchment-lined tray. I dry and chop mozzarella, cut Fontina and prepare tomato sauce. Ordinary sauce is fine; mine had basil.I put a tablespoon tomato sauce and mozzarella on each slice.I add Fontina, grated cheese, oregano and oil.I bake at 200°C for 10 minutes until cheese melts and starts browning.Serve immediately; I used roast potatoes.