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Preheat your oven to 425 degrees.
In a flat plate mix together the bread crumbs, cheese, garlic, parsley and a pinch of black pepper.
In a plate beat the two eggs together with a pinch of salt and about a tablespoon of pecorino cheese.
Add the semolina flour to a plate.
Take each cutlet and dredge it in the flour. Dip each one in the egg wash and then dip it in the bread crumbs mix until the cutlet is completely coated. Using the palm of your hand,
Pat the breadcrumbs in. Set aside.
Drizzle about 1/2 cup of the extra virgin olive onto a parchment paper lined baking sheet. Add the cutlets and drizzle with another 1/2 cup of the oil.
Bake for 30-35 minutes turning the cutlets once halfway through.