Finely pound the cutlet meat, season with salt and pepper, sprinkle a little garlic powder, leave to infuse.
Stir egg, vegetable oil and milk. Turn the cutlets in it, then coat them in breadcrumbs. Fry in floating fat.
Place in an oven-proof pan.
Fry ham and place over cutlets. Top with cheese and tomato slices. Bake again for 5 minutes at 200 °C.
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