Amalfi Style Veal Cutlets (Scaloppine alla Sorrentina)

Ingredients

Preheat the oven to 375°F.
Place the flour, salt, and pepper in a bag and shake to combine. Coat the veal cutlets evenly in the seasoned flour mixture. Set aside.
Heat the olive oil in a large sauté pan. Once hot, brown the veal slices quickly on both sides, transferring them to a plate as they are browned.
In the same pan, crush the plum tomatoes into small pieces, then add salt and pepper to taste, white wine, oregano, and parsley. Simmer rapidly for 5 minutes.
Grease a baking dish with olive oil. Arrange the veal cutlets in a single layer in the dish. Spoon a portion of the tomato sauce over the cutlets, then top with slices of mozzarella cheese.
Cover the cheese with the remaining sauce and sprinkle the grated Pecorino evenly over the top.
Bake for no more than 5 minutes, until the cheese is melted and bubbling. Serve immediately.